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GREEN SHISO LEAVES

€4.62
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Green Shiso Leaves

Green Shiso leaves are the leaves of the shiso plant (Perilla frutescens), a herbaceous plant in the mint family, native to Asia. Shiso leaves are edible and have a spicy, citrusy flavor reminiscent of basil or fennel. Shiso leaves can be used in cooking in many ways, such as in cakes, salads, sauces, or infusions. Shiso leaves are a source of antioxidants, vitamins, and minerals, and have anti-inflammatory, antimicrobial, antiallergic, and digestive properties.

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Green Shiso leaves

The shiso leaf, also known as perilla, is an aromatic herb widely used in Asian cuisine. It originates from China, India, and Southeast Asia and has been cultivated in Japan for over a thousand years. The shiso leaf has a slightly astringent and mentholated flavor, with notes of anise and clove. There are two main varieties of shiso leaf: red shiso and green shiso. Red shiso has a stronger flavor and a dark purple color, while green shiso is milder and has a bright green color. In addition to its use in cooking, the shiso leaf has also been used in traditional medicine to treat a variety of ailments, including headaches and gastrointestinal problems. In cooking, the shiso leaf is used to flavor dishes such as sushi, sashimi, and meat and fish dishes. It is also used in salads, soups, and beverages.

Recipe: Salmon and Shiso Leaf Sushi Rolls

Ingredients:

  • 4 cups of cooked sushi rice
  • 4 tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 8 shiso leaves (4 of each variety)
  • 8 strips of raw salmon
  • 8 sheets of nori seaweed
  • Wasabi to taste
  • Soy sauce for serving

Instructions:

  1. In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Add the vinegar mixture to the cooked rice and mix well.
  2. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori sheet, leaving a 1 cm uncovered edge at the top.
  3. Place a shiso leaf in the center of the rice.
  4. Place a strip of raw salmon on top of the shiso leaf.
  5. Add a small amount of wasabi on top of the salmon, if desired.
  6. Use the bamboo mat to tightly roll the sushi, starting from the bottom edge. Gently press to ensure the sushi is well compacted.
  7. Repeat with the remaining nori sheets and remaining ingredients.
  8. Use a sharp knife to cut each sushi roll into 6 pieces.
  9. Serve the sushi rolls with soy sauce.
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