Tag Archives: shiso

Recipe: Pickled Shiso (Perilla)

Posted on August 18, 2022 by Burnt My Fingers

Pickled shiso, aka perilla, is a popular component in an array of Korean banchan appetizers. You can get it jarred, or in the deli case of your Korean market, but it’s much better when made with fresh shiso from your … Continue reading →

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Recipe: Shiso Coleslaw

Posted on August 11, 2022 by Burnt My Fingers

Shiso Coleslaw, why not? The original recipe used Napa cabbage but it’s nicer to use red cabbage for the red/green contrast. The “beefsteak” notes of shiso work particularly well here but I think fresh mint or basil might work too. … Continue reading →

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Boquerones (white anchovies) with shisho

Posted on July 30, 2013 by Burnt My Fingers

I love shiso with sushi. These peppery, citrus-y leaves provide a tart counterpoint to the smooth texture, unctuous mouth feel and delicate briny flavor of uni or hamachi. Shiso is also called the “beefsteak plant” which might refer to its … Continue reading →

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