Red perilla shiso is a staple ingredient in Japanese, Korean, and Southeast Asian cuisines, prized for its complex flavor and aromatic qualities. Mature leaves and microgreens are used differently depending on the dish and preparation method.
 Mature leaves of red perilla shiso
 Pickling and Fermentation – Traditionally used in Japan to color and flavor umeboshi (pickled plums) and other preserves.
 Wraps and fillings – Large leaves are often used to wrap sushi, sashimi or grilled meats, giving them a fragrant and slightly spicy note.
 Infusions – Brewed in hot water to make herbal teas or infused in vinegar for salad dressings.
 Seasonings and Powders – Dried and crushed to make shiso furikake, a spice blend sprinkled over rice and noodles.
 Korean Cuisine – Used fresh or pickled in kimchi and side dishes such as jeon (savory pancakes) with perilla leaves.
 Red Perilla Shiso Microgreens
 Salads and cold dishes – Brings a lemony, basil flavor and a bright red contrast to mesclun greens.
 Sushi and Seafood – A common topping for sashimi, poke bowls and ceviche, for a fresh touch.
 Cocktails and Drinks – Used as a decorative element or mixed into drinks like gin cocktails and lemonades for an herbal touch.
 Hot dishes – Added to ramen, miso soups or grilled foods just before serving to preserve their aroma.
 Daisies and Sweets – Pair with fruit desserts, sorbets and panna cotta for a unique herbal and lemony note.
 Red Perilla Shiso microgreens are particularly popular in high-end restaurants, where their deep red color and delicate texture enhance the presentation and flavor of gourmet dishes. Their versatility makes them a sought-after ingredient for chefs who want to enhance the sensory experience of their creations.