Ever heard of Japanese perilla (日本のシソ;紫蘇)? If not, you’re in for a treat! This fascinating herb has been jazzing up dishes and boosting health for millennia. Let’s dive into the world of this aromatic leaf and uncover its secrets.
What Is Japanese Perilla?
Japanese perilla, scientifically known as Perilla frutescens var. crispa, is a herb that’s been tickling taste buds for over 5,000 years. Originally from China, Myanmar, and the Himalayas, it found its way to Japan and has been turning heads ever since.
Picture this: a plant with square stems and broad, egg-shaped leaves with serrated edges. That’s our perilla! In Japan, it’s affectionately called “shiso” and comes in different varieties:
- Green shiso (Aojiso): The most common type, often used as a garnish or herb
- Red shiso (Akajiso): Both sides of the leaves are reddish-purple
- Bicolor shiso: Green on top, purple underneath
- Chirimen shiso: Has crinkly leaves, available in both green and red varieties
As an extra bit of info, you might find it interesting to learn about Vietnamese perilla and Korean perilla.
The Benefits of Japanese Perilla
Now, let’s talk about why this herb is more than just a pretty leaf [1][2]:
- Packed with nutrients: Japanese perilla is loaded with vitamins and beta-carotene. It’s like a multivitamin in plant form!
- Aromatic powerhouse: Its refreshing scent isn’t just pleasant – it’s said to have strong antibacterial properties. Talk about a tasty way to stay healthy!
- Traditional medicine marvel: In traditional medicine, perilla has been used for:
- Inducing sweating
- Reducing fever
- Improving digestion
- Suppressing coughs
- Promoting urination
- Potential allergy fighter: Some studies suggest that perilla oil might help combat allergies. Who knew a little leaf could pack such a punch?
⚠️ While it seems great, you should still be careful when using perilla, especially if you’re thinking about taking supplements. The best way is to add it to your food.
How to Use Japanese Perilla
Alright, you’re sold on the benefits. But how do you actually use this wonder herb? Here are some ideas:
In the Kitchen
- Garnish: Sprinkle some green shiso on your sashimi for a pop of color and flavor.
- Tempura: Fry up some perilla leaves for a crispy, aromatic treat.
- Noodle topping: Add some chopped perilla to your ramen or udon for an extra flavor kick.
- Pickles: In some parts of Japan, they wrap miso or pork in perilla leaves and pickle them. Yum!
- Juice: Red shiso makes a beautiful, slightly tart juice that’s perfect for summer.
Beyond Food
- Oil: Perilla seed oil, especially from white perilla, has been used for centuries in Japan for cooking, lighting lamps, and even coating oil-paper umbrellas.
- Animal feed: In Fukushima, they’ve been feeding pigs with perilla seeds since 2002, resulting in pork that’s higher in alpha-linolenic acid. Fancy some super-healthy bacon, anyone?
Also read:
A Bit of History
Perilla isn’t just a newcomer to the culinary scene. Archaeological findings show that perilla seeds were present in various parts of Japan as far back as the Jomon period (14,000-300 BCE). Talk about a time-tested herb!
In the Edo period (1603-1867), the “Encyclopedia of Agriculture” praised perilla for its nutritional value and versatility in cooking. It was recommended for pickling umeboshi (pickled plums) and was believed to have antibacterial properties when eaten with raw fish.
The Bottom Line
Japanese perilla is more than just a garnish – it’s a flavorful, nutritious herb with a rich history and a wide range of uses. Whether you’re sprucing up your sashimi or brewing a vibrant juice, this little leaf has got you covered.
So next time you spot some shiso at your local Asian market, why not grab a bunch? Your taste buds (and possibly your health) will thank you!
Remember, while perilla has many potential benefits, it’s always best to consult with a healthcare professional before using it for medicinal purposes. And as with any new food, start small to make sure you don’t have any adverse reactions.
Now, who’s ready to add some perilla pizzazz to their next meal?
