Shiso has lots of uses - it is used as a garnish with sashimi. Chopped aji (spanish mackerel) with shiso, ginger, ponzu and green onions is divine. I have a terrific and easy recipe for blanched green beans with a dab of hatcho miso wrapped in shiso leaves and quickly sauteed in a little sesame oil - yum! I'm not sure, but I think the different colors taste the same... I think I've only seen the red leaves used to color and flavor ume (pickled plums) though.
I think it has a very unique flavor - I've heard it described as mint like, but personally I think it is very little like mint.
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06-12-2009, 03:08 PM #33
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Last edited by Eden; 06-12-2009 at 03:10 PM.
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