Why you should never (ever again) throw away this green leaf served with your sushi and sashimi
You’ve probably been served sushi or sashimi with a mysterious green garnish that you immediately pushed aside. That small, jagged leaf you thought was merely decorative? It’s a shiso leaf, and believe me, this green leaf deserves far more attention than you might think!
What is shiso leaf (perilla leaf)?
Shiso, also known as Japanese basil, perilla or Japanese mint, is a green (and sometimes red) leaf from the mint family, native to East Asia. In Japan, it has been used for centuries, not only in cooking but also in traditional medicine. The leaf has a distinctive, spicy flavor that is much stronger than you might expect. In Japan, it is often served beneath raw fish, such as sashimi, or as a garnish with sushi.
Every time, I’m amazed when people push it aside as mere garnish. Instead of setting it aside, you should try it. The flavor is fantastic!
Shiso leaf: a fresh, spicy and surprising flavor profile
Shiso leaf has a distinctive flavor that really wakes up your taste buds. It combines citrusy freshness with mint and a hint of anise. It’s a bit like mixing lemon, mint and a touch of spice, which makes it the perfect accompaniment to the often rich flavors of sushi and sashimi. The leaves can be green or red, with the green variety being the best known.
A little flavor explosion
Eating the leaf is a bit of a flavor explosion – fresh, spicy and refreshing, with a subtle herbal undertone that enriches the whole tasting experience. It’s no coincidence that this leaf is an essential addition to many Japanese dishes, especially in summer, when its refreshing properties are particularly welcome.
Why shiso leaf doesn’t deserve to be thrown away
It’s not just a beautiful leaf to look at – as mentioned, shiso leaf has an amazing flavor that takes many dishes to a higher level. Ignoring shiso is a major mistake. This little leaf has much more to offer than just a bit of color on your plate.
1. Flavor enhancer
Shiso perfectly complements the flavor of sushi and sashimi. Its spicy, refreshing flavor helps balance the rich, fatty flavors of the fish and makes your meal even more delicious.
2. Versatile in the kitchen
Shiso leaf isn’t just for sushi and sashimi. It’s also used in soups, salads, rice dishes, or even tea. The possibilities are endless! Think of adding a little shiso to your summer salad for a refreshing twist, or use it as a garnish for your ramen. Yumm!
3. Health benefits
Shiso is also known for its health benefits. It contains antioxidants and has anti-inflammatory properties. It has been used for centuries in Japanese medicine to aid digestion and even to help with allergies. Don’t ask me how many leaves you would need to eat for that, but anything that’s both delicious and healthy automatically earns bonus points from me.
How do you use shiso leaf?
You can use shiso leaf in different ways in your dishes, depending on your taste preferences:
As a garnish
This is how you’ll often encounter the leaf in Japanese cuisine. It is usually cut into thin strips and sprinkled over dishes. The leaf adds not only color and texture, but also a refreshing flavor. For example, make a poke bowl with fresh tuna and avocado and sprinkle fresh nori, sesame seeds and thin strips of shiso over it. The easiest way to slice it thinly is to roll up the sushi leaf first. Also delicious: finely sliced shiso on an oyster with some yuzu and passion fruit.
Fresh addition
You can also use the leaves whole, as a kind of ‘wrap’ for your sushi or raw fish. The leaves add a refreshing flavor that perfectly balances the fattiness of the fish. It also works well with a Korean dish featuring pork belly, once again balancing the fatty meat. And something else I absolutely love: finishing a Bloody Mary with a whole shiso leaf in the glass.
Cooked, grilled or fried
In some dishes, such as soups or rice dishes, shiso can provide a gentle, herbaceous accent. You can also fry the leaf (tempura) to make the flavor slightly milder. All delicious!
Shiso varieties: green or red?
You’ve undoubtedly seen green shiso before, but did you know there’s also a red variety? The red leaves have a more pronounced herbal and citrus aroma, while the green variety is subtler and more minty.
Where can you buy shiso?
There are various stores and online shops where you can buy fresh or frozen shiso. These include the Dutch Wasabi webshop (15 leaves cost € 5.50). groentebroer sells purple shiso cress (a box costs € 2.79).
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