Shiso Leaves (Perilla)

大葉

Used in 1 recipe

What is it?

Fragrant herb with minty, basil-like notes — classic with grilled rice and pickles.

Culinary role

Folded into onigiri rice or used as a serving bed under yaki onigiri.

Buying guide

Shiso (大葉, ooba) is the jagged purple-green herb that perfumes miso yaki onigiri, yakitori, and summer pickles. It tastes like a cross of mint, basil, and cumin — bold enough to stand up to caramelized miso on grilled rice.

Fresh shiso appears at Japanese grocers and farmers markets from late spring through early fall. Look for perky leaves without black spots; wrap in damp paper towel and refrigerate up to a week. Freeze extras whole in a zip bag for cooked applications.

Budget pick: one bundle shared across several batches.
Premium pick: organic shiso from specialty growers.