The Magical Shiso Leaf しその葉

Shiso is a perilla leaf, sometimes nicknamed “Japanese basil”, which is a popular Japanese herb. You are probably familiar with the green leaves which are used as seasoning for sashimi (raw fish) or tofu (bean curd) and so on. People enjoy both the green color and the herb’s distinctive flavor.

Red shiso leaves are used for making umeboshi (Japanese apricot pickles). Shiso is what makes umeboshi red.

I recently made shiso juice! First, I boiled shiso leaves well, before taking them out and adding something acidic such as vinegar or lemon juice.

It is like magic to see the dark-colored liquid turn immediately to a beautiful red. The sourness and the fresh red color of shiso juice makes it an energizing drink for hot and humid summer days!