What Are the Different Types of Shiso Plant

Shiso, also known as Perilla, is a popular herb in Asian cuisines. It is widely used in Japanese, Korean, and Thai dishes for its unique flavor and aroma. Shiso leaves are often used as a garnish or added to soups, salads, and sushi rolls. However, many people are not aware that there are different types of shiso plants. In this article, we will explore the various varieties of shiso and their characteristics.

Green Shiso (Perilla frutescens var. crispa)

Green shiso is the most common variety of shiso plant found in many Asian countries. It is also known as Ao (green) jiso in Japanese. The leaves of green shiso are vibrant green with a slightly serrated edge. They have a distinct aroma that is often described as a combination of mint and basil.

Green shiso is commonly used in Japanese cuisine to add flavor and color to dishes. It is often used as a garnish for sushi rolls, sashimi, and tempura. The leaves can also be pickled or used to wrap rice balls. In addition to its culinary uses, green shiso has medicinal properties and is believed to aid digestion and reduce inflammation.

Red Shiso (Perilla frutescens var. crispa f. purpurea)

Red shiso, also known as Akajiso in Japanese, is a striking variety of shiso plant with deep purple-red leaves. The color intensifies as the plant matures. The leaves of red shiso are larger than green shiso and have a wrinkled texture.

Red shiso is primarily used for pickling and preserving foods in Japanese cuisine. It is commonly used to make umeboshi (pickled plums) and beni-shoga (pickled ginger). The vibrant red color of red shiso adds a visual appeal to these preserved foods. Red shiso leaves are also used to make a natural food coloring called shiso juice, which is used to dye pickled vegetables and umeboshi.

Apart from its culinary uses, red shiso has been used in traditional medicine for its anti-allergic and anti-inflammatory properties. It is believed to help relieve symptoms of hay fever and asthma.

Korean Perilla (Perilla frutescens var. frutescens)

Korean perilla, known as Kkaennip in Korean, is a variety of shiso plant that is commonly used in Korean cuisine. The leaves of Korean perilla are larger than green shiso and have a deep green color with a purple underside. They have a distinct aroma and flavor that is slightly more pungent compared to green shiso.

Korean perilla leaves are often used in Korean barbecue dishes as a wrapping for grilled meats and vegetables. They add a refreshing and aromatic taste to the dish. The leaves can also be used in kimchi, soups, and stir-fried dishes. In addition to its culinary uses, Korean perilla is known for its medicinal properties and is believed to aid digestion and promote healthy skin.

Wild Sesame (Perilla frutescens var. crispa f. viridis)

Wild sesame, also known as Tía tô in Vietnamese, is a variety of shiso plant that is commonly found in Vietnam and other Southeast Asian countries. The leaves of wild sesame are smaller compared to other varieties of shiso and have a vibrant green color with a slightly serrated edge.

In Vietnamese cuisine, wild sesame leaves are used as a wrap for spring rolls, grilled meats, and herbs. They add a unique flavor and aroma to the dish. Wild sesame leaves are also used in salads and stir-fried dishes.

Conclusion

Shiso plants come in various types, each with its own distinct characteristics and uses. Green shiso, red shiso, Korean perilla, and wild sesame are some of the most common varieties found in Asian cuisines. Whether it’s adding flavor and color to sushi rolls or pickling vegetables, shiso plants have a versatile range of culinary uses. Exploring the different types of shiso can open up a whole new world of flavors and possibilities in your cooking. So, why not give them a try and discover the unique taste of shiso for yourself?