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Shiso Leaves

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aka

perilla

What is it?

An herb in the mint family (genus Perilla), ruffly shiso leaves are available in both red and green varieties. Each variety has a slightly different flavor profile: The green is citrusy with just a hint of spice, while the red (which is actually more purple than red in hue) is less spicy with notes of anise. Use them in salads, or as a wrap to hold any variety of fillings. They are also classically used in Japanese cooking; the red leaves contribute the pink color to Japanese pickled ginger. Look for them in Asian markets.

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    Recipes

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    This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.

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    Salmon Belly with Golden Raisins and Tamari Dressing

    If you can’t find shiso leaves, you can substitute large basil leaves. Furikaki is a Japenese seasoning that usually consists of dried and ground fish, seaweed, sesame seeds, sugar and…

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    Brooklyn Grange Salad with Pickled Eggs and Idiazabal

    Chef Mullen’s salad calls for preserved lemons, an essential ingredient in Moroccan dishes that is simple to prepare and have on hand. Check out our Preserved Lemons recipe. Juicy, sweet…

  • Recipe

    Seared Tuna Tostadas

    Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the…

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