Botanical Name: Perilla frutescens
Perilla, also known as shiso in Japan and kkaennip in Korea, is a versatile and aromatic herb from the mint family. Native to East Asia, perilla has been a staple in the culinary traditions of countries like Japan, Korea, and China for centuries. It is prized for its distinctive, bold flavor and its wide range of culinary and medicinal uses.
Perilla leaves have a unique flavor that is both herbaceous and slightly citrusy, with notes of mint, anise, and basil, giving it a complex and refreshing taste. The herb is commonly used in Japanese, Korean, and Chinese cuisine. In Japan, green perilla leaves (shiso) are often served with sashimi or sushi, refreshingly contrasting the fish’s rich flavors. Shiso is also used in salads, garnishes, and tempura.
In Korean cuisine, perilla leaves are often used as a wrap for grilled meats, similar to lettuce wraps, and are also pickled, stir-fried, or added to stews for their distinctive taste. The seeds of the perilla plant are pressed for oil or used as a spice. Perilla oil, rich in omega-3 fatty acids, has a nutty flavor and is used in Korean cooking as a finishing oil or for stir-frying vegetables and meats.