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Perilla bicolour leaves
Perilla leaves are more than just a divider or an edible garnish—they are often incorporated as an ingredient in the sushi itself. The herb pairs well with fatty fish like salmon, yellowtail, and tuna, and can be enjoyed by wrapping a whole leaf around a piece of sashimi and dipping it in soy sauce.
Perilla also complements vegetables and fruits. Julienne-cut shiso leaves are often mixed into salads to add a fresh, citrusy flavor. Whole shiso leaves are sometimes made into tempura by dipping them in a light batter and deep-frying until crisp and airy. It is a popular ingredient in Vietnamese summer rolls.
Shiso is also a popular ingredient in drinks and desserts, including a frozen dessert called granita, mojito cocktails, and for making simple syrup. It is also used dried and ground as a seasoning, and is sprinkled on rice, omelets, and soups, much like dried nori.
A traditional use of shiso leaves is wrapping the popular snack shiso maki, where shiso leaves are wrapped around a filling of sweetened miso paste and other ingredients, such as eggplant and roasted ground walnuts, then skewered and deep-fried until crispy.
What Does It Taste Like?
Perilla leaves have a fresh, citrusy flavor with hints of cinnamon, cloves, and mint. They have a slightly astringent taste and a bitter aftertaste, especially our bicolour perilla leaves. The texture is similar to that of fresh mint leaves, while dried shiso has a more muted flavor.
content: tray with 15 fresh large bicolour leaves
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