Shiso Leaves Green, Mint, anise
Category: Leaves
Shiso Leaves Green (Perilla) in Japan called ‘Oba’. There is no (raw) fish dish without one or more leafs.
- Origin
- Asia
- Taste / Aroma
- Mint, anise
- Season(s)
- Spring, Summer, Autumn, Winter, Asparagus, Coquille St Jacques, Lobster, Mussel, Oyster, Rhubarb, Strawberry, Valentine's Day
- Storage
- Cold, 2-7 °C
Taste
The very mild, but outspoken, taste with its strong fragrance makes it suitable to mix it into a salad. Take a small slice of fresh tuna, dip it in some Kikkoman soy sauce, wrap it into Shiso Leaves Green and be amazed. A treat to your mouth.
Taste Friends
Try fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves Green on top. In Asia it is popular as a tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.
Origin
Shiso Leaves Green in Japan called ‘Oba’. There is no (raw) fish dish without one or more leafs. The main reason, next to its good taste, is the belief that the leaf is an intestine stimulant and protects against (mild) food poisoning.
Availability
Shiso Leaves Green are available year round and can easily be stored for up to nine days at a temperature of 2–7°C. The optimum temperature for maintaining the best quality is between 2–4°C.
Produced in a socially responsible culture, Shiso Leaves Green meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically.
Tray: 15 pcs
Box: 12 x 15 pcs (30x40x14 cm)
Box: 2 x 90 pcs (30x40x14 cm)
Box Medium: 6 x 15 pcs (30x20x14 cm)
- Sweet
- Salty
- Sour
- Bitter
- Umami
Specifications
- Taste
- Sweet, Salty, Sour, Bitter, Umami
- Cultures
- Asian, Chinese, Creolic, Indian, Indonesian, Japanese, Korean, Thai
- Usage
- Baking, Blanching, Blending, Blitzing / Mashing, Bruising, Canning, Chopping, Confiture, Covering, Decoration, Deep frying, Extracting, Fermenting, Freezing, Garnish, Gel, Hot infusion, Marinating, Pickling, Smoke, Sous vide, Steaming, Stir frying, Syrup
- Colors
- Green
- Dishes
- Alcohol, Breakfast, Cocktail, Crustaceans, Dessert, Fish, Fruit, Functional, Infusion, Lunch, Main course, Meat, Salad, Sandwich, Snack, Soup, Starter, Sushi, Tea, Vegetarian, Vegetables, Water
- Taste Friends
- Gin, Vodka, Cheese (others), Chocolate, Prawns, Lobster, Crab, Crustaceans others, Cod, Eel, Monkfish, Salmon, Fish (saltwater), Fish (freshwater), Shellfish, Apple, Banana, Citrus, Coconut, Cucumber, Grapefruit, Kalamansi, Lemon, Lime, Mandarin, Mango, Orange, Passion fruit, Peach, Pear, Pineapple, Plum, Pomegranate, Pumpkin, Raspberry, Red fruit, Strawberry, Watermelon, Rabbit, Mint, Ants, Insects (others), Beans, Goat, Lamb, Porc, Veal, Porcini mushrooms, Shiitake mushroom, Mushrooms (others), Almonds, Hazelnut, Pistachio, Walnut, Chicken, Duck, Goose, Pheasant, Pigeon, Quail, Turkey, Poultry (other), Scallop, Oyster, Squid, Vanilla, Chili, Asparagus, Avocado, Celery, Cauliflower, Ginger, Lettuce, Onion, Couscous, Olive oil, Ponzu, Rice, Seaweed, Soy sauce, Sugar, Tofu, Yuzu
- Synonyms
- wilder Sesam, Nigiri Sushi, Umeboshi, Tataki, Egoma, Kkaennip
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