Red Shiso (Perilla) leaves are a versatile ingredient, often used in the Asian kitchen. The leaves itself are a bit spicy with a hint of cinnamon and are very rich in calcium and iron. They are believed to contain cancer-fighting properties and help improve blood circulation. Due to their strong flavor and color, they are ideal to use for pickling, or to compliment dishes like sashimi and tempura. Whole red shiso leaves of this quality and size are quite special, even in Japan. Grown in Kanagawa prefecture, they can only be harvested early in the morning before the sun comes out, so that the leaves keep a maximum of moisture. The red leaves are then pickled in salt to preserve them. The whole red shiso leaves can be used to wrap sushi or rice balls in, as an alternative to seaweed. The salty, savory flavor enhances the aroma of the rice and gives your dish a unique, Japanese flavor. It also gives your dish a beautiful red color and is often used as natural food coloring!
These whole red shiso leaves are perfect to wrap Onigiri rice balls instead of sea weed. They also can be used to make a meat roll and are an essential ingredient to color Japanese style pickles.
Ingredients: Shiso Leaves, Salt (23%), Umeboshi Vinegar, Citric Acid | Good for 6 months, keep in the refrigerator after opening
INSTRUCTIONS: Desalt the leaves before use by soaking them in water for to to 15 minutes.
Grown and processed in Japan by CHINRIU. CHINRIU was established in 1871 by the last chief cook of Odawara castle and is now run by the fifth generation of the same family. The company is well known for the high quality of its traditional Japanese ingredients made of Ume plum, Red Shiso and Sakura cherry blossoms.
