top of page
Search

Honoring Aromatic Herbs: Green and Red Shiso

Heart shaped with saw-tooth edges, this amazing edible leaf (Perilla frutescens var. crispa) goes by other intriguing names: oba or “big leaf” in the Japanese language and perilla in Latin. Also known as Japanese mint or the beefsteak plant, shiso is a cousin of basil and mint—and, no matter what you call this fascinating leaf, Chef Jamie Simpson uses the plant in three creative ways. 


At the Bar: Chorogi Cordial Negroni


Chorogi is a type of perilla that can be used in Asian dishes to celebrate New Year’s and other special occasions. When, in its cordial form, it’s used in a refreshing negroni cocktail, its remarkable taste can truly capture your guests’ attention. Top it with red shiso for a touch of elegance and to further the flavor profile. 


Fine Dining: Tempura Shiso Leaf Sandwich


Pairing the tempura technique with the unique flavor of shiso leaf can create a new taste sensation. Add fish tartar, flowers, and emulsion to the mix. 


Country Club Dining: Shiso Lettuce Wraps


Imagine the combination: Reine des Glaces, a gorgeous French heirloom lettuce with jagged edges plus coriander, basil, mint, lemongrass, and celery—and, of course, stunning shiso.


More About Shiso


The Chef’s Garden offers flavorful shiso leaves: green shiso with its curry-like flavor and touches of cumin, cilantro, parsley, mint, and cinnamon; red shiso with its sweeter start that turns into a cinnamon-mint taste; and mixed shiso that allows you to enjoy the best of both.


We hope you enjoyed this installment of plating food techniques! 


94 views0 comments

Recent Posts

See All
bottom of page