Did you know that shiso is a Japanese herb with a distinctive flavor and scent? It’s typically used as an ingredient in many dishes, such as tempura. Perilla leaves (another name for this herb) are also often featured in red shiso juice recipes. It can be hard to find the fresh ingredients for this recipe at your local grocery store, but luckily this recipe will show you how to make it from scratch!
Shiso is a plant native to Japan that has been used for centuries in cooking and medicine. It’s also commonly used to make shiso juice, which can be made with perilla leaves – the perfect companion!
I use this Japanese herb for garnishing Donburi Japanese bowl dishes, Chilled Tofu, Tempura, served with sashimi, sushi rolls, and more. You can even make syrup from it!
You are going to love this recipe for shiso juice as it is really easy to make.
What is Shiso?
Shiso is a variety of Perilla frutescens, commonly called Perilla in the mint family. Its botanical name is Perilla frutescens var. crispa and is different from the Korean Perilla leaves. They look similar but taste different.
Shiso leaf is shaped like a spade with a serrated edge, whereas Korean Perilla, also known as sesame leaves, is flatter and has a less serrated edge.
What Kind Of Varieties Of Shiso Are Available?
There are two varieties; green perilla leaves and the red/purple variety.
Green Shiso
This is also called “Ao(blue/green)jiso” or “ōba” in Japanese. It is a popular herb in Japan and is available for purchase from supermarkets all year round, though the season is May to August in Japan.
Red or Purple Shiso
This type of shiso is also known as “Aka(red)Jiso“. As opposed to the green kind, Akajiso is not available all year round but it is available between June and July. It has more of an astringent taste than green shiso; so not suitable to eat fresh.
Why You Will Love Shiso Juice Made From Perilla Leaves
Shiso juice is a Japanese popular summer drink. This is because of its super pretty vivid pink colour and refreshing taste. It is said that shiso juice is good for those who are dieting. The rosmarinic acid contained in this herb suppresses the digestion and absorption of sugar and fat.
Also, it is believed that it prevents the rise of blood sugar. However, the syrup contains sugar so drinking too much is not a good idea. Japanese only drink this occasionally and only one small glass a day.
How To Use Shiso In Japanese Cooking
Culinary uses of green and red shiso are different.
- Green Shiso is used as a fresh herb because of its refreshing flavour and aroma.
- On the other hand, red /purple leaf is used as a natural coloring agent.
Green Shiso Recipe Ideas
Because of its’ anti-bacterial property, you may have seen it is often used to garnish Sashimi and also as a divider in Bento Box Lunch.
It is also used for
I simply cannot have Temaki Zushi without shiso!
Red/Purple Shiso Recipe Ideas
Red shiso is mainly used for adding colour to Umeboshi. Dried red/purple perilla leaves after it is used in pickling umeboshi, is known as a rice seasoning called “Yukari”.
Also, the Japanese make a summer drink shiso Juice with this herb.
Tip: The recipe is included at the end of this post!
How To Choose And Store Perilla Leaves
If your local Asian/Japanese grocery store stocks green perilla, pick the ones not shriveled and with no black spots. When it loses its freshness, black spots appear on the leaves.
Green perilla leaves are spoilt easily and become black coloured if it’s left in water. Use them as soon as possible or leave the stem part only to soak in water and keep them uplight.
Frequently Asked Questions About Shiso
Here are some of the most common questions I receive about shiso.
The green perilla leaves flavor is a cross between mint and cinnamon with a hint of cloves. The red/purple leaves have a more astringent taste than green perilla leaves. Both have a distinctive subtle aroma.
Store your homemade shiso juice or syrup in an airtight container (like a mason jar) and keep it refrigerated for up to 3 months.
Yes, it is actually pretty simple to grow your own shiso. Keep reading and I’ll share a little more information about how to do just that!
How To Grow Shiso
Although many Japanese foods are becoming more well known across the globe, some of the Japanese ingredients are still difficult to obtain.
Perilla leaves are one of them; however, it is very easy to grow!
All you need to do is sow seeds between April and May to start growing your own batch of leaves.
To do this, follow the instructions listed below:
- Soak seeds in water the day before.
- Sow seeds in seedling pots and moisten the soil.
- Pour water without covering the seed with soil.
- Leave the pots in the sun and keep watering the pots to avoid them from drying out. The seeds with germinate in about 10 days.
- When 2-3 leaves grow, thin them out except for healthy buds.
- As soon as the plant height becomes about 4 inches (10cm) with 4-6 leaves, transfer to plant in the ground where they get half sun through the day.
- When it grows about 6 inches (15 cm) tall, prune the top which encourages the plant to become bushy.
How To Make Red Shiso Juice
To properly make this Japanese summer drink, scroll down the recipe card down below for a full list of ingredients and instructions.
Trust me- you’ll want to try and make this drink. It’s absolutely delicious!
More Japanese Juice and Sauce Recipes
If you enjoyed this recipe for shiso juice, here are some more recipes you’ll enjoy next.
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Shiso juice
Ingredients
- 18 oz Red/Purple Shiso leaves * 1 or 500g
- 2 cups water *2 or 500ml
- 1/2 cup sugar *3 or 100g
- 1/4 cup apple cider vinegar *4 or 60ml
Instructions
- Prepare shiso leaves to boil. Wash and trim the shiso leaves.
- Bring the 2 cups of water to boil in a large sauce pan and add the prepared shiso leaves.
- Turn the heat down to medium heat and cook the shiso leaves for about a few minutes. The leaves colour will change from purple to a greenish colour.
- Drain the shiso leaves with a strainer and squeeze the leaves to extract as much as you can. It is hot so be careful not to burn your fingers. I used a spoon to extract all liquid.
- Place the drained liquid back to the saucepan and bring it simmer.
- Add the sugar, and when the sugar is dissolved, turn the heat off and add the apple cider vinegar.
- Cool it down and keep it in a clean bottle in a fridge. If you sterilize the container in which you keep the syrup, it will last about 6 months in the fridge.
- To make shiso juice, place 1/4 cup of the syrup into a glass and pour about 200 ml of mineral water or fizzy soda water over the top. Add ice cubes.
Notes
Nutrition
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thank you for sharing about red shiso. I have been growing my own in sweden and its just becouse i miss japan so much from my last visit there.
I tried red shiso in Tokyo and i loved it 🙂
I stumbled upon your site and will probably not find it again but I hope you will continue this blog.
Wow from Sweden! Thank you for visiting my blog Jenny 😀
Excellent and informative article. I grew saison for first time this year (red) and needed recipes. Red Shiloh juice amazing. There are more recipes to try.
I have the dark red perilla plant often leaves used to brew tea..and then somebody passed me a very similar mixed colored..redpink in center vein branching out in green/ purple. Edible ? Is there a colorful series?
Leaves similar, stems squarish with young shoots exactly like perilla.
Hi Lynda, I am not sure but sometimes red one and green one can be mixed.
I just got the mixed green/ purple one and wondering if they are good for the juice/ tea as well?
Great. Hope to find the seeds in Düsseldorf, my home town in Germany, where we enjoy the biggest Japanese diaspora in Europe..
Du kannst Shisopflanzen in guten Gartenmärkten finden. Meine bestand aus 3 Blättern und füllt inzwischen das ganze Hochbeet 😉
I just tried this at home. It’s super easy to make and goes great with a gin and tonic. The colour is amazing. Cheers!
PINK SHISO JUICE IS MY FAVORITE TIME OF YEAR!
I impulsively grabbed some shiso at the nursery a couple of years ago because it looked like a crazy Dr Suess plant. I stuck it in a big pot and it self reseeded itself for 2 years. It dies off as soon as temperatures drop, and in the spring all the seeds sprout and refill the pot. I use this recipe for basic guidance. REFRESHING AND PINK! Keeps for quite a while in the fridge.
Thank you Julia, it is my favourite too.
can you tell me about how many cups of shiso equals 18 oz? Colanders come in different sizes and cup measurements would be very helpful.
Hi Joan, I don’t think cup measurements are not helpful as it varies how people fill them up? I will try my best though, when I have shiso again in summer. It is not in season in Brisbane at the moment in July.
I will go ahead and try filling up a colander full and see how it turns out. I’m here in California and my red shiso is begging to be picked! I brought a couple of plants home from my mom’s yard before she passed. That was 11 years ago and it reseeds itself, giving me lots of new plants.
I went ahead a filled up my colander, pressing down lightly. I substituted 1/4 cup stevia for the sugar, but found it a little too sweet for me. Could probably have used more akajiso to make the syrup stronger, but all in all, a very refreshing summer beverage. Thank you for the recipe!
One cup is 8 ounces so 2 and 1/4 cups
Wonderful ideas on Shinzo. I grow mainly green shush. I cut fine strips and put it over rice. I also make a shiso/ basil pesto.
Can you please send me some recipes?
What do you use for the pesto? Similar recipe, but sub shiso for basil?
Please would you tell me how to use the shiso leaf that is green on one side and purple on the other side. And do you know the specific name of that type of shiso? Thank you!
Hi Linda, I think it is “Korean Perilla”. They are called “egoma” in Japanese and different from “Shiso”. They are taste very different too. Egoma is pickled in soy sauce but I never used it.
it is used in korean ssam – meat wrapped in lettuce and/or perilla leaves.
Korean one is different from Japanese. They look similar but less flavour and it is called “Egoma”.
Hi Linda, I just used the Shiso that is green and red and it worked great. The red color still drains out and the vinegar changes it from dingy to vibrant pink. Probably could Use less vinegar. Good luck!
Is it okay to skip the vinegar part.
Hi Monica, actually the vinegar makes that vivid beautiful pink colour and you don’t taste much vinegar. I would not skip it.
Hi Shihoko,
Thanks for the recipe. I’m making it right now.
I miss umeboshi too!
We make our own here in Australia out of apricots. This year we are trying out white nectarines as well.
You should give it a try, especially if you like honey umeboshi.
Wow really Carolyn, Thank you for the information about using apricots and stone fruits. Have you tried Rhubarb Umeboshi, It is easy to make and it is surprisingly just like real Umeboshi 😀 https://www.chopstickchronicles.com/umeboshi-rhubarb/
Yes we have tried rhubarb “umeboshi”, my husband found a recipe online and we tried it with the rhubarb growing in our garden (green one). It tastes great and it’s hard to tell the difference from the real thing (except the colour).
It’s really fun trying to make Japanese food with Australian ingredients. My husband calls it “survival Japanese cooking” 🤣
Fantastic 😀
Where or how could I get shiso seeds or plant? I want info from someone who’s more knowledgeable about these things. I want to get a plant that’ll help me n family stay healthy. I usually drink tea and I wonder if this will also be good also.
Hi Mai Vue, it depends on where you live. I live in Brisbane, Australia and I can get seedlings from a local farmers market.
I was thinking of trying stevia instead of sugar. Hopefully it turns out ok. I grew up eating green perilla leaves and has always been one of my favorite foods. Never had Shiso juice before but I bet I will love it. Thank you so much for sharing. Please let me know if stevia is a big no no. Thanks.
Hi Nicole, Stevia is OK. I personally would try if I am reducing sugar intake. I think it should work 😀
This recipe brings back fond memories. My aunt Namiko served this during my “mushi atsui” summer visit in 2008. Very refreshing in the oppressive heat and humidity. I have akajiso that return every year so will make the syrup to enjoy through the summer
Konnichiwa Melvin-san 😀 Akajiso juice is so refreshing inst it!? especially for high humidity summer like we are having now in Brisbane. I did not get Akajiso, so envy you.
Good day. Recently had an awesome shiso granita at restaurant Kei in Paris. It had a beautiful tart flavour, but I can’t figure out how it’s prepared. Do you have any idea? Thank you and have a good day.
Hi Corne, Thank you for the comment. Sorry I am not sure. Did you take a photo? I will try to find out 😀
Would you recommend making shiso juice with green shiso leaves, rather than the red/purple? I’ve only been able to find the green shiso variety around my area, wondering if they will have a similar taste.
Hi Claudia, I have never tried green one. We use purple one for colour. Taste probably similar but I don’t know how the colour turn into?
Green shizo taste more like licorise/minth and red shizo more like cumin/cinnamon/berries
delicious I wanna try it soon!
I hope you enjoy it, thanks!