Shiso, also known as Perila, is an aromatic annual plant used in many Japanese dishes from tempura to Umeboshi. Shiso comes in two varieties, purple and green. No tempura set would be complete without at least one green shiso leaf, and some wouldn’t dare to make umeboshi without adding purple shiso. While widely used in Japanese cooking, it is believed that Shiso first made its way from China to Japan over a millennia ago. Shiso seeds have been found in the keyhole shaped tombs of the early Jomon era kings, although experts widely tend to agree that large scale adoption and cultivation of Shio began during the Heian period.
According to legend people first became aware of Shiso, not for its culinary qualities, but for its healing ones. Long ago, two young men lie, dying from food poisoning from eating bad crab quickly regained their health after being made to drink a concoction of boiled shiso leaves. And now, many of you of a certain age, might have a bell go off. Do you remember Zelda? Yes, the life potion! This is it! I can tell you it IS refreshing.
Which brings us to my recipe for Shiso juice.
Shiso sprouts up naturally in the area where we live. It grows in such abundance that there’s no need to intentionally plant it to get the amount of Shiso that I need. I usually make two or four liters of Shiso syrup which can be used as is on Sno cones, or in yogurt. Or as we like, mixed with either water or club soda, both are excellent.
If you can get your hands on some Shiso, I highly recommend you try the recipe.
Shiso syrup
2 liters water
300 grams Shiso
25 grams Citric acid
300 to 500 grams sugar
- Remove the leaves, and give them a good wash.
- Bring the water to a boil.
- Add Shiso in batches and simmer for fifteen minutes.
- Remove the leaves and strain the liquid.
- Add sugar to taste.
- Bring the syrup to a simmer.
- Once the sugar has thoroughly melted turn off the heat and add citric acid. Mix well.
- Store the syrup in sterilized jars in the refrigerator.