Shiso

https://1tess.wordpress.com Did you know that the Koreans call shiso “sesame?” (The little Korean grocery is) a very interesting place to shop, me being both illiterate and unable to speak (Korean), especially when I want to ask a question. Last spring, I saw a basket displaying packets of seeds when I noticed a picture of shiso on one of them. That’s the big green leaf you see served with sashimi or sushi in restaurants, and it’s an herb used in many Japanese summer recipes. Shiso is easy to grow, but the seeds are difficult to find. I added the packet to my purchases and said to the woman at the counter, “Shiso??!!” I had a big smile because the seeds were so inexpensive, and she looked at me and said something in very fast Korean that sounded like catnip. I went over to the vegetable display and showed her a package of shiso leaves. “Shiso!” I said again. “Sesame,” she said slowly in English. ~from a previous post

Names for Shiso: Latin: Perilla frutescens in the Lamiaceae or mint family; Mints (including shiso, catnip, and basil and others) can be identified by their square, hairy stems. Chinese: ao geeso (green), aka geeso (purple)-; Korean: deulkkae or tŭlkkae (들깨 which means ‘wild sesame’; kkaennip, kkaennip namul mean just the leaves. Korean cookbooks translated to English sometimes use these translations. Note however, perilla is not closely related to sesame. Sesamum orientale is the scientific name of sesame in the Pedaliaceae or sesame family Japanese: shiso, oba ohba, which literally means ‘large leaves.’ Shiso seed heads are hojiso.  Shiso no hana are flowers. English: perilla, shiso, Japanese Basil, beefsteak plant/leaf, rattlesnake weed,

Shiso factoids: •• Shiso has a distinctive aroma, almost grassy, quite pungent, it’s taste is slightly bitter. Shiso has a scent reminiscent of cinnamon and cloves. —neither statement is quite accurate •• Many people describe shiso as a taste of summer, just as basil brings warm sunny days to my mind. In fact, shiso is nicknamed “Japanese basil.” The leaves can be pickled or salted or frozen to preserve them. •• Red Shiso leaves is used to add colour to ume. Red shiso leaves can be used to make a pink vinegar •• Shiso has been grown as an ornamental plant, especially those with purple foliage •• Shiso seeds are pressed for an oil that has medicinal, culinary and commercial applications The oil has a quality that is on par with other drying oils such as tung or linseed valued in paint The oil has been used for waterproofing cloth and even as a fuel •• Korean perilla has larger leaves, less pungent Japanese perilla has smaller leaves, green and red varieties, more pungent •• Shiso is wonderful as a wrapping with onigiri (rice balls), grilled or not. The leaves can be used in bento to separate different foods. The green paper grass in supermarket sushi is meant to represent shiso leaves. •• In Vietnam and Korea, the leaves flavor noodle soups and spring rolls. •• I ordered my first shiso seeds from Evergreen Seeds. Don’t cover the shiso seeds: they need light to germinate; just press them into the soil. Also they take forever to germinate. I think my shiso is growing a little, but it’s been cool and cloudy here so it’s not robust.

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