shiso leaves
紫苏叶· zi su ye
Taste & Role
Used as a fresh cooking herb rather than a garnish alone, shiso leaves are typically added to stir-fries, braises, and soups. They are especially valued for masking fishy or gamey flavors, appearing in dishes like stir-fried river snails, crayfish, fish, and duck. The leaves can also be torn into salads or used to wrap grilled meats.
What it is
Shiso leaves are the fragrant, serrated leaves of the perilla plant, an herb in the mint family used throughout East Asia. In Chinese cooking, the leaves—often green with purple undersides—are prized for their bold, aromatic quality. They are related to but distinct from the green shiso commonly served with sushi in Japan.
Nutrition
per 100 g- Calories
- 0 kcal
- Protein
- 40 g
- Total fat
- 0 g
- Carbs
- 40 g
- Fiber
- —
- Sodium
- 23000 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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