Shiso (Perilla)
Perilla frutescens · Japanse basilicum · Beefsteak plant
Shiso (Perilla): what every chef needs to know
When prep begins, Shiso is right there: the most widely used Japanese herb: a member of the mint family with a unique aroma profile that simultaneously evokes mint, anise, basil and cinnamon. Two main varieties: green shiso (aojiso) for fresh use with sashimi, tempura and garnishing; red shiso (akajiso) for umeboshi pickling, red tea and as a natural food dye. The aroma complex of shiso derives from perillaldehyde: a compound found exclusively in perilla and responsible for the characteristic Japanese flavour in sashimi presentations. Shiso leaves are extremely delicate: they oxidise quickly and turn black when damaged. Always store in damp paper in the refrigerator; never in water and never store after cutting. In the modern international kitchen, shiso is a popular alternative to basil in pasta and on pizza, and to mint in cocktails. Shiso has been in use as a medicinal herb for more than 2,000 years: in traditional Chinese medicine it is used for cough relief and stress reduction.
Shiso (Perilla): nutritional values per 100g
Based on unprocessed product. Source: Japanese Food Composition Tables 2023 (MEXT) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: Japanese Food Composition Tables 2023 (MEXT).
Shiso (Perilla): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
green shisoblad as standard garnish at sashimi: the herb serves not only decoratief but has antimicrobiële properties and neutraliseert the vislucht. a sashimi-presentation without shiso is onvolledig.
Rijstbal wrapped in a heel shisoblad of stuffed with shiso-ume pasta (umeboshi + shiso). the fresh pepermunt-anijsaroma of shiso makes the the most refined onigiri-variant.
salted plums (ume) are 4 weeks ingepekeld with red shiso (akajiso): the herb provides the karakteristieke diep-red colour and the unieke smaakaroma of authentic umeboshi.
Shiso (Perilla): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Shiso-bladeren roll up and in fine slierten cut. directly serve of 1-2 minutes in ice water for crispy texture. never of tevoren cut: oxideert quickly to black.
Heel blad light through tempurabeslag trekken and quickly deep-frying: 30-45 seconds. Shiso-tempura is klaar wanneer the batter dry aanvoelt and the blad doorschijnt. directly serve: tempura is quickly slap.
place sashimi on a shisoblad and rol samen with rice of vegetables on. the blad functioneert as smaakwikkel and has antimicrobiële properties. Goed bruikbaar for Japanese-Vietnamese fusie preparations.
Shiso (Perilla): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Shiso (Perilla): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Shiso season in Europe: May–September. Via Japanese food stores and specialist importers available year-round as imported or cultivated product.
Shiso (Perilla): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Shiso (Perilla): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the florale, light fruity ginjo-sake weerspiegelt the delicate perillaldehyde-aroma's of fresh shiso. Perfect at sashimi served with shiso-garnish.
- Niigata
- Fushimi (Kyoto)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Shiso (Perilla)
What is the difference between green and red shiso?
Green shiso (aojiso) has a fresh, mint-anise flavour and is used fresh with sashimi, salads and as a garnish. Red shiso (akajiso) is firmer, has an earthy, lightly bitter flavour and is used for umeboshi pickling and colouring tsukemono.
Can I substitute basil for shiso?
In Western recipes you can, but the aroma profile is fundamentally different. Shiso has a mint-anise component that basil lacks. For Japanese preparations there is no good substitute. Try to find fresh or frozen shiso from Asian food stores.
How do I keep shiso the longest?
Wrap whole leaves in damp kitchen paper and store in a sealed bag at 8–10°C (46–50°F). Never put in water: the stems rot. Never below 5°C (41°F): cold damage turns it black. Maximum 5 days; ideally use within 2–3 days for optimal flavour.
At what temperature should you store Shiso (Perilla)?
Store Shiso (Perilla) at 8-10°C (not coldr dan 5°C: coldschade), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Shiso (Perilla) professionally?
The primary professional technique for Shiso (Perilla) is Chiffonade (julienne) at Koud for Direct serveren. Always verify core temperature with a calibrated probe thermometer.
Does Shiso (Perilla) contain allergens?
Shiso (Perilla) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Shiso (Perilla)
Professional substitutes for shiso (perilla) in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
