Shiso (perilla) leaves

Large aromatic leaves with a bright taste of basil, mint and citrus for sashimi, sushi and salads.

Shiso (perilla) leaves are large, serrated aromatic leaves of green or red-purple colour with a bright fresh taste at the crossroads of basil, mint, anise and citrus. They are served whole with sashimi and sushi, wrapped around rice and meat, cut into salads, tempura, onigiri, added to marinades, and red leaves are used to colour umeboshi.

Recipes with this ingredient

Green tomatoes with kohlrabi and gooseberriesEuropean cuisine | Main courses

Maxim Lyubimov, chef of Leo Wine & Kitchen restaurant, shared the recipe with us

Green salad with pomeloPan-Asian cuisine | Salads

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Beetroot soup with yogurt and shiso seasoningRussian cuisine | Soups

Cold soup from Vladimir Chistyakov, chef of the Buro TSUM restaurant, is tailored to classic patterns: in the silky beetroot mass, you can clearly feel both cubes of fresh cucumber and dill greens. The intrigue lies in the fact that the simple taste of the dacha soup is cleverly twisted with the Japanese seasoning shiso, which looks like the leaves of ordinary nettle, but tastes like a mixture of basil, mint and arugula.

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Salmon ceviche with shiso sauce and kumquatAuthor's cuisine | Main courses

The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.

Salad with pickled shiitake mushroomsEuropean cuisine | Salads

Recipe by Alexander Raylyan, chef of the Birds restaurant.

Spring rolls with avocado and vegetablesPan-Asian cuisine | Appetizers

Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".

Nigiri sushi with avocado and shiso leavesJapanese cuisine | Main courses

Nigiri sushi with avocado and shiso leaves is an exquisite dish of Japanese cuisine that combines the creaminess of avocado with the refreshing aroma of shiso. This sushi variant emerged as a modern interpretation of traditional nigiri, offering lightness and freshness without fish. Tender rice soaked in rice vinegar serves as the perfect base for the rich flavor of avocado, while a spicy hint of wasabi adds sharpness. Shiso leaves, known for their minty-spicy note, complement the composition, creating a harmonious taste. The dish is suitable for vegetarians and pairs excellently with soy sauce. Avocado nigiri sushi embodies simplicity, elegance, and freshness in one small masterpiece.