Shiso: The Quintessential Japanese Edible Leaf
Shiso, also known as Japanese perilla, is a primary edible Japanese leaf and a key herb in the country's cuisine. Part of the mint family, shiso offers a distinctive flavor often described as a mix of mint, basil, citrus, and hints of cinnamon. Beyond its taste, shiso has natural antibacterial qualities, historically used to preserve raw fish and seafood.
The Two Main Varieties of Shiso
Shiso leaves come in two primary types, each with unique characteristics and uses:
- Green Shiso (Aojiso): This milder, more common variety has a refreshing, slightly citrusy taste, making it ideal for raw consumption. It's a popular garnish for sushi and sashimi, complementing the richness of fatty fish. Green shiso can also be shredded for salads, used in pesto, or deep-fried as tempura.
- Red Shiso (Akajiso): Less commonly eaten raw due to its more bitter taste, red shiso is primarily used as a natural food coloring and flavoring. Its deep color is responsible for the hue of pickled plums (
umeboshi) and pickled ginger (beni shoga). It's also used to create shiso juice, a popular summer drink.
Comparison Table: Green vs. Red Shiso
| Feature | Green Shiso (Aojiso) | Red Shiso (Akajiso) |
|---|---|---|
| Flavor Profile | Refreshing, minty, citrusy, with a hint of basil | More astringent, bitter, and peppery |
| Primary Uses | Sushi, sashimi, salads, tempura, wraps | Food coloring (for pickles), shiso juice, seasonings |
| Preparation | Eaten raw, julienned, or fried | Pickled, simmered into syrup, dried and crushed |
| Availability | Typically available year-round in Japanese markets | Seasonal, usually harvested in summer months |
| Nutritional Aspect | Rich in vitamins A, C, and K, plus minerals like iron | High anthocyanin content, offers significant antioxidant benefits |
Beyond Shiso: Other Edible Japanese Leaves
Beyond shiso, other leaves and herbs are vital in Japanese cooking:
- Mitsuba (Japanese Parsley): Known as "three leaves," mitsuba has a fresh, slightly spicy taste akin to parsley and celery. It garnishes soups like miso soup and savory egg custard (
chawanmushi), added at the end of cooking to preserve its aroma. - Mizuna (Japanese Mustard Greens): These greens have delicate, serrated leaves with a mild, peppery flavor. Mizuna adds crunch to salads, stir-fries, and hot pots.
- Shungiku (Edible Chrysanthemum Greens): Shungiku has a distinct aroma and bitter note. It's often used in hot pots (
nabemono), served with sesame dressing (gomaae) after blanching, or deep-fried as tempura.
Culinary Uses and Preparation
Incorporating these Japanese leaves into your cooking is straightforward:
- Sushi and Sashimi: A fresh green shiso leaf can be placed under or wrapped around raw fish.
- Salads and Wraps: Shredded shiso, mitsuba, or mizuna can be added to salads. Whole shiso leaves can serve as wraps.
- Tempura: Shiso or shungiku leaves can be deep-fried in tempura batter for a crispy dish.
- Rice and Noodles: Chopped green shiso adds fragrance to rice. Dried red shiso is used in
furikake, a rice seasoning. - Soup Garnish: Mitsuba is a fragrant garnish for miso soup or clear broths.
- Pickling and Drinks: Red shiso is used for coloring pickles and making vibrant shiso juice.
Conclusion
In essence, the answer to "What is the Japanese leaf you can eat?" largely points to shiso. However, Japanese cuisine also features other delicious edible leaves such as mitsuba, mizuna, and shungiku. These leaves not only provide unique flavors and textures but also offer health benefits like antibacterial properties, vitamins, and antioxidants. Adding these leaves to your dishes can enhance your culinary experience with authentic Japanese tastes. For detailed information on perilla's medicinal uses, consult the review at the National Institutes of Health.
