Mint is used in diverse culinary traditions worldwide. Japanese cuisine, in particular, utilizes a specific, predominant “mint” variety central to many dishes. This herb contributes unique flavors and visual appeal.
The Primary Mint Variety in Japanese Cooking
The primary mint variety used in Japanese cooking is Shiso (Perilla frutescens var. crispa). This herb belongs to the Lamiaceae, or mint family, but possesses distinct characteristics. Shiso typically features broad, oval to heart-shaped leaves with serrated or ruffled edges.
Shiso plants come in several forms: green shiso (aojiso or ōba) and red shiso (akajiso). Green shiso leaves are vibrant green on both sides, while red shiso leaves are dark reddish-purple. The color in red shiso is attributed to shisonin, an anthocyanin pigment.
Culinary Applications of Shiso
Shiso is a versatile herb integral to Japanese cuisine, valued for its unique fragrance and flavor. Green shiso commonly serves as a garnish for sushi and sashimi, often placed beneath raw fish or used to wrap pieces. Its refreshing taste complements the richness of seafood.
Whole shiso leaves are frequently battered and deep-fried as tempura, offering a crispy texture and aromatic flavor. Chopped shiso leaves flavor various fillings, pasta, and noodle dishes. Shiso also enhances salads, providing a fresh, slightly peppery, and sometimes citrusy note.
Red shiso primarily functions as a natural coloring agent and flavor enhancer in pickled dishes. It imparts a distinctive red hue to umeboshi (pickled plums) and is used in other pickled vegetables. Additionally, red shiso is used to make a sweet, refreshing juice, particularly enjoyed in summer.
Cultivating Shiso at Home
Shiso is relatively easy to cultivate for home gardeners. It thrives in full sun but tolerates partial shade, so a sunny location is suitable. Well-draining, fertile soil rich in organic matter is preferred, ideally with a pH between 5.5 and 6.5.
Consistent moisture is important, requiring about one inch of water per week. Regular watering promotes better growth, though it tolerates some drought. Seeds require light for germination, so sow them shallowly, about 1/4 inch deep, pressing gently into the soil. Germination can take 7 to 21 days; soaking seeds for 24 hours before planting improves rates.
Shiso is grown as an annual in most climates, as it cannot tolerate temperatures below 45°F (7°C). It grows well in containers, allowing for indoor overwintering in colder regions.
Distinguishing Shiso from Other Mints
Although Shiso belongs to the mint family (Lamiaceae), its flavor profile sets it apart from common Western mints like peppermint or spearmint. Shiso’s distinctive taste is described as a complex blend with notes of basil, cumin, cinnamon, anise, and citrus, rather than a strong menthol presence. Its unique combination of herbal, slightly bitter, and refreshing qualities suits it for Japanese culinary applications. This distinct flavor means Shiso is not interchangeable with other mint varieties in recipes.