Tableside Information:

Flavor: Mint, Thyme

Use: Crystallized, Soba Noodles, Sushi

Culture: Socially responsible culture with biological crop protection

Shelf Life: Up to 10 days at 34-36ºF

Packaging: 25 or 50 leaves

Food Information:

Shiso was first used as an herb in China, but migrated to Japan in the eighth century. Shiso Leaf Green is called Oba in Japan. It was originally grown for lamp oil. The seeds of the plant were crushed to make the oil, but this was expensive, so the practice died out when other oil sources were found. Then the plant had a second coming when it was discovered to be an asset both in the kitchen and the medicine cabinet. In Japan, there is almost no fish dish without one or a few leaves. The main reason is that, next to its good taste, the leaf is considered as a stimulant to the intestines and could help protect against (mild) food poisoning.  It is considered rich in minerals and vitamins and has anti-inflammatory properties.

Take a small slice of fresh tuna, dip it in some soy sauce, wrap it into a Shiso Leaf Green and you will be amazed. A treat to your mouth.

« Back to Pre-Shift Glossary