A Cook's Guide to Asian Vegetables by Wendy Hutton

Author:Wendy Hutton
Language: eng
Format: epub, mobi
ISBN: 978-1-4629-0716-8
Publisher: Tuttle Publishing

Shiso or Perilla is an aromatic plant popular in Vietnam and Japan as well as in the neighboring countries of Laos and Cambodia. Although it is rarely used in contemporary Chinese cuisine, shiso was once a common vegetable and a source of cooking oil in ancient China. The spicy leaf is sometimes referred to as beefsteak plant. Both the leaves and the delicate flower sprigs can be used, with the latter being a popular edible garnish in Japan.

Appearance & Flavor Two varieties of shiso are available. One has flat, green leaves yielding a more intense spicy taste than the other, which is somewhat crinkly and purplish red in color. The red variety is often known as beefsteak plant probably because of its red, beef-colored leaves. The herb has a flavor that is a combination of basil and mint, but with the intensity of anise. Choosing & Storing Shiso is sometimes sold in plastic packs in Japanese stores. Keep the leaves refrigerated for 2-3 days—do not remove the plastic packaging or the leaves may dry out. Preparing Wash, dry and use the leaves whole. If there are any flower sprays, wash, dry and use fresh. Nutritional & Medicinal Properties Shiso is believed to have antibiotic properties and is used by Asian herbalists to prevent influenza, treat coughs, lung ailments and seafood poisoning. Culinary Uses Shiso is used extensively in Japanese cooking. Whole leaves can be used as an edible garnish, dipped in tempura batter and deep-fried, or used to wrap sushi. Southeast Asian cooks sometimes use shiso as a substitute for common basil in western dishes, and also add shiso to a platter of fresh herbs served with barbecued and grilled foods and fried spring rolls. In Japanese or Korean cooking, the leaves—either fresh or pickled—are used as a seasoning for fish, rice, vegetables and soups. The red variety is also used to make a pink dye used to color vinegar and rice.

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