Shiso

Scientific

Perilla frutescens (family Lamiaceae — same family as [[basil]], [[mint]], [[oregano]], [[rosemary]], [[thyme]], [[sage]]) is in the mint family alongside many of the foundational European culinary herbs. The plant is an annual reaching 60–100 cm with serrated cordate (heart-shaped) leaves.

Two principal cultivar groups:

• Green shiso (Perilla frutescens var. crispa, sometimes called aoshiso) — green leaves, slightly less pungent, often used fresh
• Red/purple shiso (var. crispa in red form, akashiso) — red-purple leaves, more pungent; the species used to color and preserve umeboshi plums

The flavor profile is distinct from any other Lamiaceae herb — a complex combination of mint, basil, anise, and [[cinnamon|cinnamon]] with a slight sharp earthiness. The compound responsible is perillaldehyde, related to the citrus and mint aromatic compounds but distinctly its own profile.

Cultural and culinary

Japanese, Korean, Vietnamese, and Chinese uses are foundational and culturally distinct:

Japanese:

• Green shiso with sashimi, sushi, tempura (whole leaves fried as tempura)
• Red shiso pickled with umeboshi plums; the red color of traditional umeboshi comes from the leaves
• Shiso furikake; shiso-flavored juice and beverages

Korean:

• Perilla leaves as wraps (ssam) for grilled meat (samgyeopsal, bulgogi)
• Pickled perilla leaves (kkaennip jangajji) as banchan side dish
• Perilla oil pressed from the seeds — used in cold preparations; distinct flavor (the seeds are technically deulkkae, a Korean variety of the same species)
• Kkaennip-laced kimchi variants

Vietnamese:

• Tía tô in gỏi salads, bún noodle soups, fresh-herb plates with rolled summer rolls; the leaves are foundational to Vietnamese fresh-herb cuisine
• Specifically used in pho garnish in some regional variations

Chinese:

• Zǐsū (medicinal name) used in [[traditional-chinese-medicine|Traditional Chinese Medicine]] for cold-and-flu symptoms
• Culinary use is more regional; less universal than Japan or Korea

Global production

Japan, Korea, China, Vietnam are the principal producers. Limited commercial cultivation in [[berkeley|California]] and other warm-climate American regions, primarily for ethnic specialty markets.

See also

Auto-generated from this entry’s typed relations: frontmatter, grouped by relation type so the editorial signal isn’t flattened.

• Shares approach with: [[basil]] · [[mint]] · [[oregano]] · [[rosemary]] · [[thyme]] · [[sage]]
• Member of: [[plants]]

Sources

• Wikipedia — Perilla frutescens

---

A plant entry in the 0mn1.one [[directory]].