shiso This is the Japanese name, now widely used in English, for an herb also known as perilla, or beefsteak plant. Shiso can be red-(actually a deep maroon) or green-leafed. It grows well in many parts of North America in the summer, as long as there is some good warm weather, and will reseed itself from year to year. Shiso is sold in Japanese and Korean stores, usually in small rather expensive plastic packages, though in summer you may also find it sold in bunches in Asian produce sections. It is related to mint and has a strong distinctive taste and large curved strongly veined leaves. It is used to flavor and color umeboshi as well as other pickles, and it is widely used in Japanese cuisine (often shredded) as a flavoring and garnish.
