Whole-dried Akajiso (Japanese red Shiso) leaves. Unsalted and unpickled.
The lively, vibrant taste ranges from basil to mint, with zesty and spicy overtones. Bursting with flavor and health benefits (See below).
• Make a zesty cup of iced Shiso juice
• Make Shiso Furikake sprinkle seasoning for rice, salads, fish, pizza, vegetables and more
• Mix with rice to make Onigiri rice balls
• Prepare a healthy, refreshing cup of hot Shiso Cha
• Soak the leaves in vinegar for 10 minutes to make an exotic-tasting, purplish base for your salad dressing
❤ ALL-NATURAL, PESTICIDE-FREE
✓ Dried and stripped using traditional Japanese techniques
✓ Hand-selected and hygienically packed to ensure optimal quality
Ingredients: 100% Japanese red Perilla leaves
Net Weight: 50 grams
Product of Japan
❤ ABOUT RED SHISO
Red Shiso (Akajiso) is a member of the mint family of plants (scientific name: Perilla frutescens var. crispa).
Akajiso is an integral part of Japanese cuisine. It is rich in dietary fiber, vitamins A, C and B2 (riboflavin) and minerals such as calcium, iron and potassium. Contains unique, powerful antioxidants such as
Anthocyanin, also found in blueberry, cranberry, raspberry and cherry.
Rosmarinic acid, an antioxidant with notable anti-inflammatory and antimicrobial properties.
❤ HOW TO MAKE ICED SHISO JUICE
This recipe is for making 3.5 cups of concentrate, yielding about 50 cups of iced shiso juice.
You can store the concentrate it in the refrigerator, or keep it in the freezer. To serve, dilute with water (10:1).
Hint: You can dilute the concentrate with sparkling water (or soda water) and serve it instead of soft drinks.
• 50 grams whole-dried red shiso (Akajiso) leaves
• 1 cup sugar (adjust to taste)
• 4 cups water
• 1 juiced lemmon (or 3 tbsp lemmon juice)
How to Prepare:
• Bring 4 cups of water to boil.
• Add the shiso leaves. Turn heat down and simmer for 5 min.
• Strain through a sieve into another pot. Press leaves a bit to get more goodness.
• Add sugar. Mix well to dissolve. Simmer on low heat for 5 min.
• Turn heat off. Add lemmon juice. The color will turn to vibrant red as you mix!
Let mixture cool down. Store in the refrigerator or freezer.
How to Serve:
• Dilute the concentrate 10:1 with water (or soda). Serve over ice.
❤ How to Make Shiso Furikake
Furikake is a general term for Japanese dry sprinkle seasoning. It is extensively used on rice, though it has become increasingly popular with ever-growing types of dishes.
Shiso Furikake is an easy to prepare and highly flavor seasoning.
• Crush the Shiso leaves by hand
• Add coarse salt to taste
Some like to also add a bit of sugar to the mixture.
Store your Furikake in an airtight glass jar. It should stay fresh for at least 2-3 months.
❤ ONIGIRI RICE BALLS
Besides using it a sprinkle seasoning, you can mix your Furikake with rice and make Onigiri style rice balls.
• Cook a fresh batch of premium short grain Japanese rice or sushi rice
• Let the cooked rice sit for 10 minutes
• Place some rice into a bowl using a spatula
• Sprinkle some Furikake onto rice
• With your spatula, mix the Furikake into the rice
• Wet your hands and mould the rice balls into shape. You can also use a commonly available plastic mould.
❤ HOW TO MAKE SHISO CHA
The following instructions are for making four 250 ml cups (1 liter total).
• Pour a little more than 4 cups of cold water into a tea kettle. Add 5-10 grams (to taste) of loose leaves (about 2 heaping tbsp).
• Heat to a full, rolling boil.
• Turn heat down, and simmer for 5 minutes.
• Turn heat off, and wait for about 10 minutes.
• Strain and serve.