Perilla bicolour leaves
€7.75
Tax included
Perilla Leaves
Perilla bicolour leaves are an aromatic herb from the same botanical family as mint and are traditionally served with sushi and sashimi. They are meant to be eaten along with the main item on the plate.
This is because perilla is traditionally used to separate items on a tray or platter, preventing the flavors of different items from blending together. Shiso leaves are also credited with antibacterial properties, attributed to compounds called phytoncides, which are believed to help prevent the spoilage of food wrapped in the leaves. Indeed, for centuries, the Japanese have used shiso leaves to help slow the spoilage of raw fish and seafood.
Contents: Container with 15 fresh large leaves
Perilla Bicolour Leaves
Perilla leaves are more than just a divider or an edible garnish—they are often included as an ingredient in the sushi itself. The herb pairs well with fatty fish like salmon, yellowtail, and tuna, and can be enjoyed by wrapping a whole leaf around a piece of sashimi and dipping it in soy sauce.
Perilla also complements vegetables and fruits. Julienne-cut shiso leaves are often mixed into salads to add a fresh, citrusy flavor. Whole shiso leaves are sometimes made into tempura by dipping them in a light batter and frying until crispy and puffy. It's a popular ingredient in Vietnamese summer rolls.
Shiso is also a popular ingredient in drinks and desserts, including a frozen dessert called granita, mojito cocktails, and for making simple syrup. It is also dried and ground and used as a seasoning, sprinkled on rice, omelets, and soups, much like dried nori.
A traditional use for shiso leaves is wrapping the popular snack shiso maki, where shiso leaves are wrapped around a filling of sweetened miso paste and other ingredients, such as eggplant and roasted crushed walnuts, then skewered and fried until crispy.
What Does It Taste Like?
Perilla leaves have a fresh, citrusy flavor with hints of cinnamon, cloves, and mint. They have a somewhat astringent flavor and a bitter finish, especially our bicolour perilla leaves. The texture is similar to fresh mint leaves, while dried shiso has a more subdued flavor.
Contents: Container with 15 fresh large bicolour perilla leaves
140116
Data sheet
- Preparation
- Fresh
Raw - Taste
- Refreshing
Sourish
Spicy notes - Use
- Ornamental
- Color
- Green
Red
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Perilla Leaves
Perilla bicolour leaves are an aromatic herb from the same botanical family as mint and are traditionally served with sushi and sashimi. They are meant to be eaten along with the main item on the plate.
This is because perilla is traditionally used to separate items on a tray or platter, preventing the flavors of different items from blending together. Shiso leaves are also credited with antibacterial properties, attributed to compounds called phytoncides, which are believed to help prevent the spoilage of food wrapped in the leaves. Indeed, for centuries, the Japanese have used shiso leaves to help slow the spoilage of raw fish and seafood.
Contents: Container with 15 fresh large leaves