The diverse varieties of Shiso around the world reflect the herb's adaptability and versatility in different culinary traditions. From the vibrant Green Shiso in Japan to the aromatic Thai Basil Shiso in Thailand, each variety adds a unique touch to regional dishes. As Shiso continues to gain popularity globally, its rich tapestry of varieties contributes to the global culinary landscape, offering a spectrum of flavors and colors for chefs and home cooks alike to explore and enjoy.
Shiso, also known as Perilla, is a herbaceous plant with a rich history and a wide array of varieties that are cultivated and appreciated worldwide. Belonging to the mint family (Lamiaceae), Shiso is celebrated for its unique flavor profile, aromatic leaves, and diverse culinary applications. In this article, we will take a journey around the globe to explore different Shiso varieties and how they are embraced in various cultures.
Japanese Shiso (Perilla frutescens var. crispa):
- Green Shiso (Ao Shiso): This is the most common variety of Shiso in Japan, featuring vibrant green leaves with a slightly serrated edge. It is often used as a garnish or wrapped around sushi.
- Purple Shiso (Akajiso): Known for its striking purple-red hue, this variety is popular for pickling and coloring foods. It has a bolder flavor compared to the green counterpart.
Korean Shiso (Kkaennip):
- Green Korean Shiso: Similar to Japanese Green Shiso, this variety is widely used in Korean cuisine. It is often utilized as a wrap for grilled meats or added to salads for a fresh, aromatic touch.
Vietnamese Shiso (Tía Tô):
- Red-leafed Shiso: In Vietnamese cuisine, the red-leafed Shiso is commonly used in salads, spring rolls, and various dishes. It adds a distinctive color and a hint of spiciness to the dishes.
Chinese Shiso (Zi Su):
- Zi Su (Purple Perilla): This variety is commonly used in traditional Chinese medicine and is also featured in culinary dishes. It has a unique flavor profile, with a hint of cinnamon and citrus.
Thai Shiso (Bai Buah Hom):
- Thai Basil Shiso: This variety is often referred to as Thai Basil Shiso due to its flavor resemblance to Thai basil. It is used in Thai cooking, especially in salads and noodle dishes.
American Shiso (Perilla frutescens):
- Britton Shiso: Named after the American botanist Nathaniel Lord Britton, this variety is often found in the United States. It has a milder flavor compared to its Asian counterparts and is used in salads and garnishes.
European Shiso (Perilla frutescens):
- Perilla frutescens var. crispa 'Atropurpurea': This European variety is known for its deep purple leaves. It is cultivated for both culinary and ornamental purposes.
African Shiso (Perilla frutescens):
- African Blue Shiso: This variety is characterized by its purple foliage and is grown in various African regions. It is used for its medicinal properties and as a culinary herb.