Also known as Japanese mint or perilla, shiso is a bright maple-leaf-shaped herb often served with sashimi or sliced into ribbons and added to rice. It has a memorable, captivating flavor. A member of the mint family, this tasty leaf can impart flavors of basil, cinnamon, and anise.
This summer I decided to grow shiso in my garden—it is Fall and the plants are still happy and bountiful. I have been adding shiso leaves to salads and summer rolls, using them for garnish, and making teas.
While visiting Japan, I enjoyed shiso tea for the first time—leaves added to hot water, made like a mint tea, and believed to contain antioxidants, as well as anti-inflammatory and allergy-fighting properties. It is thought to help strengthen the immune system and improve the health of your skin. I love the flavor of shiso and found it fascinating to learn that shiso oil is an herb-based alternative to fish oil, as it can provide omega-3 fatty acids.
One of my favorite discoveries this summer was the Shiso Mojito—just swap mint for shiso and rum for vodka, add the flavor of yuzu and you have a fabulous, exotic summer cocktail! Shiso can pair with a wide range of spirits and be used to either flavor the drink or simply add a bright and refreshing aroma when used as a garnish.
If you’re planning a dinner with any variety of Japanese dishes, this is a great welcome drink to serve your guests. For cocktail hour, I love the wonderful burst of flavor this drink adds when paired with pickled plums and wasabi peas. Here in the Hamptons, I found everything I needed for a Japanese inspired cocktail hour at Hen of the Woods.
Yield: Makes 1 Cocktail