WHAT ARE SHISO PERILLA LEAVES ?? | New Ingredient Mondays

[@laylaw9023]

I grew it in my garden last year, harvested, dried and bagged, left in pantry until today. I made tea and it was delicious with and without honey. I plan to grow more!

[@seekwisdom5102]

Interesting! I was thinking about drying and infuse in oil. Maybe drizzle the oil on soup or sandwich. I have a huge bush growing right now :)

[@allisongomez7263]

My local place fries an all green type of shiso leaf in tempura batter and then uses it as a cracker for one of their spicy sushi appetizer. It find it as a slightly peppery minty basil like flavor. I adore it served that way!

[@EastMeetsKitchen]

I loved when there were crunchy pieces of fried things on my sushi...or noodles...or anything😂

[@emilybh6255]

The leaves are really good marinated in stacks with a soy sauce based marinade brushed between each leaf and then used leaf by leaf placed over sushi pieces before eating the sushi. I have loads of it growing in my garden. It comes back year after year. It is one of the most healthful plants you can eat as well.

[@ThePotThickens]

I grow it in my garden but haven’t used it a lot. I have seen perilla that was very lightly battered and fried like a tempura or a Korean pancake. They have a nice flavor. I’ve had it mostly in Japan served fresh with sashimi. Now that I’m plant based I think it may be good incorporated into some vegan sushi rolls.

[@EastMeetsKitchen]

Oh i love mixing perilla and sesame seeds into my rice and making the onigiri balls. They're such a nice snack and I get to cut some of the starch from the rice too. But that's so good that you grow them. They're not...inexpensive in the UK.

[@SingingSealRiana]

I used them for freshness in a curry, mixed them under an herb omelette, one can make kimchi with them....

[@OddSocksQueen]

I bought some seeds for it after getting utterly addicted to Korean and Japanese cooking vlogs. I got green and red variety to try out. Apparently you can grow it inside like most herbs all year. The seeds were cheap enough and I got so many :)

[@AvocadoEaters]

Thanks for picking this ingedient for the video! I wanted to try perilla leaves and oil for a long time but unfortunately I couldn't find them in Germany. Finally I've got them on my Korea trip this year and I must say, perilla leaves are great greens to add to one's diet! Yummy, versatile and healthy. They go very well with nori/gim in gimbap or just with rice

[@tamcon72]

I don't think I've ever seen this at Asian grocers, but I found this very interesting. You're very thorough in your descriptions, and that'll help me if I encounter perilla some time in the future. Thanks for posting : )

[@EastMeetsKitchen]

Thank you! I try to describe them the best I can but sometimes it's hard to do on the spot...we eventually get there☺ I bet now that you know they exist, you may see some.

[@DrMove1]

I bought some thinking I'd use with soup or rice but was making a romaine salad that needed some extra kick with cukes and crisp fava beans and I added about 5 shiso leaves ripped up. Yummy! I watched your show while I was trying my own first salad with Shiso leaves that I got in an Asian market in NYC.

[@northforestfinds6893]

Another way to use shiso: I love seasoning food with umeboshi plums, and the ones I have bought have shiso leaves packed in with them - that was my first encounter with shiso. Ume plum vinegar is one of the most useful secret ingredients I know of, so when I was given a handful of fresh shiso leaves, I decided to infuse some rice vinegar with them. I wouldn’t call it a substitute for ume plum vinegar, but it is nice in its own right to help balance flavors in Asian dishes with an acid that has a little more complexity than just plain rice vinegar. Thanks for your interesting and informative videos!

[@phillange166]

We love the relaxed, experimental aspect of your videos. So cool. *Re: Korean 'wraps' with food served up in perilla leaves... leafy taco shells? We have excellent Korean stores here and I'll check it out, thanks to your interest. *For a future video, is this of any interest?...'leaf celery/Chinese celery/Nan Ling celery Apium graveolens var.secalinum'. It looks delicious.

[@EastMeetsKitchen]

Thank you so much☺ Oh gosh, I've always substituted western celery, but let me see if I can find Chinese celery. Perhaps a compare/contrast video❤

[@TheTinMan3D]

It does have that anise/mint flavor. Definitely an Asian ingredient taste.

[@EastMeetsKitchen]

It's fun to describe flavors on the spot...sometimes I can't and it takes several takes

[@rezzac]

I love, love, love perilla/shiso leaves! I used it in Korean wraps, or wrapped around slices of fresh sashimi. Soooo good! ❤

[@EastMeetsKitchen]

Oh they are, aren't they!. Yes I was telling someone I like to fold in bits of shiso into all my mixed rices now. It's really nice!

[@Lelena4Lelena]

I grew it several years ago in my garden for Korean recipes. I could not get past the mint flavor though. Thanks for the in depth look! Love your videos😊

[@EastMeetsKitchen]

Thank you so much. Yah, i think you need to love that minty/anise-y flavor to like shiso. But good to know that there's like a 1/2-minty type plant out there for dishes☺

[@samuri2011]

Perilla leaves are one of my faves! Their flavor is so unique. Its like a mash up of many tjings, but it's rolled into one leaf with a bit of pizzaz!! Also your overalls are cuteeeeeeeeeee af! You look great

[@thenormallife1138]

I grow those on my balcony but its all green. Ive never seen it purple. Other than being all purple it looks the same. I dont even put it in soup. I put tofu, kimchee and rice on it, fold it up and shove it in my mouth😂 I dont really get a mint taste from the one i grow. I have 2 big plants growing right now.

[@TheTinMan3D]

A great green and hardy perennial, It spreads like crazy though...

[@EastMeetsKitchen]

I can tell you have a garden 😆 They say that about mint, but trying to grow mint in an apartment is impossible!

[@arunees3097]

I got shiso plant from my friend 2 years ago and it’s died in the winter and the seeds fall off then it’s grown again in summer. I pick and eat fresh 2-3 leafs in the morning when I watering it.

[@wafikusary]

I just got introduced to this ingredient It tastes a lot like tarragon

[@carltonwbrooks]

Looks like you are tasting red Shisho leaves. They are a very chewy leaf. I grow a green Shisho in one om hydroponic towers. They tend to be softer and more fragrant. A Korean friend of mine grows what he calls a red ruffle. They are very curly edges like Kale. Tried all 3, each has a varying degree to me of Thai Basil, with that minty flavor. I have used it in some of your Bao bun fillings.

[@EastMeetsKitchen]

Hi Carlton! Oh I bet that would be so good!! I've been mixing most of my mixed rices lately with some shiso and sesame seeds but I think that hint of shiso would be amazing in fillings. And ooooh hydroponic towers! I don't always see shiso in our grocery stores, but I would love to get several kinds and do a comparison video. Perhaps I may need to grow my own in the apartment☺ (which as you all know has plenty of space because I don't stuff it with junk of course)

[@Huitzil254]

I've yet to find these leaves where I live. I saw a Korean lady use these instead of tortillas for al pastor tacos 🌮 😋😋

[@mirzanadiafateema7107]

Thanks ❤

[@CindyPak]

I love Japanese shiso and I was really excited to try Korean perilla leaves, the Korean variety is too floral for me. Just saying the Korean variety is not the same as shiso, they taste quite different to me

[@bobbybrown840]

💙

[@mimosveta]

lol, omg the amount of crap I carry in my head. those are called "serrated leaves" or "serrated edges"

[@TABULOUS1]

I'm gonna be growing the purple ones in planters next season, but I notice they look like mulberry leaf (which I LOVE with or without honey, btw) -- but it sounds like the flavor is NOT REMOTELY the same (& the texture might be problematic). ...I'll still be excited to taste the tea tho'. But since merriKLANS *STAY* LYING to hinder its citizens from finding sustainable BLAQ/INDIGENOUS HEALING ingredients, do you know how it is that perilla leaves are toxic to cattle, but NOT toxic to humans? OR IS IT toxic to humans *too* , in excess?

[@tfromcleveland3741]

Sorry so late getting here. Busy :(

[@jahansgardeningworldbangla3450]

📌 By Jahan gardening world USA Thumbs 👍 full support you my 🌹 lovely friend

[@VS-nc6lt]

Delivery is too slow