Shiso Leaves Green

What Green Shiso Tastes Like

Shiso divides people the way coriander does. The flavour hits mint first, then basil, then a cold anise finish that lingers. Japanese chefs build entire plates around it.Each pack holds fifteen whole leaves, packed flat between layers so the edges stay intact. Torn shiso is useless for plating, so we handle it separately from bulk greens.

Fifteen Whole Leaves per Pack

Sashimi is the classic use. One leaf under each slice, serrated edge facing the guest. Beyond that, shiso goes into tempura, gets wrapped around rice for onigiri, chopped into cold noodle dressings, or muddled into gin and shochu cocktails.Deep fry a leaf and it turns glass thin and crisp within eight seconds. Any longer and it browns.

Shiso carries rosmarinic acid and perillaldehyde, which is why Japanese tradition serves it with raw fish. It has natural antimicrobial properties.Store the pack flat in your fridge, wrapped in slightly damp paper. The leaves stay usable for five days. Never stack anything on top.Sushi kitchens ordering weekly usually add fresh thyme for their hot section.