Shiso: The Flavorful Journey of an Asian Herb

Imagine a leaf that whispers stories of ancient Asian gardens, carries the essence of mint and basil, and dances on your tongue with hints of cinnamon and cloves. This is the tale of shiso, an unassuming yet remarkable herb that has been quietly transforming kitchens around the world, one flavorful bite at a time.

Shiso’s journey begins in the warm, humid lands of East and Southeast Asia, where it flourished in the lush gardens of Japan, Korea, and Vietnam. For centuries, this herb, known scientifically as Perilla frutescens, became a beloved part of daily life. In Japan, shiso is more than just a garnish—it’s a culinary companion, flavor enhancer, and even a natural preservative. In Korea, where it goes by “kkaennip,” shiso is woven into the fabric of meals, treasured for its ability to elevate simple dishes. As Asian cuisines found their way to global tables, shiso tagged along, carrying with it the tastes and traditions of its homeland.

Shiso isn’t just one herb but a family of flavors. There’s the bright and refreshing green shiso (aojiso), the leaf you’ll often find wrapped around sashimi or tucked into summer rolls. Its flavor is as dynamic as the first breeze of spring—imagine the cool crispness of mint intertwining with the aromatic notes of basil, with soft whispers of cinnamon and anise. Then there’s red shiso (akajiso), a bolder sibling with a more vibrant personality. Though less common in everyday cooking, it’s an artist in the kitchen, lending its deep color to pickled plums (umeboshi) and transforming into a refreshing summer drink in Japan. Its taste, sharper and more astringent than green shiso, brings an earthy punch of cinnamon that lingers on the palate.

Beyond its culinary allure, shiso has its own quiet superpowers. This humble leaf is rich in calcium and iron, and its rosmarinic acid offers anti-inflammatory and antioxidant benefits. Even more intriguing are its phytoncides, natural compounds that have antibacterial properties. This is why shiso traditionally nestles between slices of sashimi—not just to look pretty, but to help keep the fish fresh.

What makes shiso truly special is how accessible it is, even if you’re far from the fields of Japan or Korea. Growing your own shiso is easy, whether you’ve got a garden or just a sunny windowsill. In about 70 days, you’ll have your own vibrant leaves, ready to elevate your meals. Nurturing shiso at home connects you to its long history, allowing you to bring a bit of that ancient tradition into your own kitchen.

Today, shiso isn’t confined to traditional Asian dishes. It’s found its way into the hands of inventive chefs across the globe, slipping into cocktails, pestos, and even desserts. For home cooks, shiso offers a new dimension of flavor—chop it into salads, wrap it around grilled meats, or add a few leaves to your favorite stir-fry. It’s the kind of herb that invites creativity, encouraging you to experiment and explore.

Shiso is more than just a leaf; it’s a story waiting to be told on your plate. Each bite carries a rich heritage, a flavorful journey from East to West, offering us a chance to participate in a centuries-old culinary tradition. The next time you find yourself at an Asian market, keep an eye out for those ruffled leaves or try growing some of your own. With every dish you create, you’re continuing shiso’s journey—one that has traveled across continents and centuries to meet you in your kitchen.

Bidisha Ghosh, Staff Reporter