Qu'est-ce que le/la/l'Shiso ?
An aromatic herb from the mint family, widely used in East Asian cuisine, known for its unique vibrant flavor.
Quel goût a le/la/l'Shiso ?
Le/La/L'Shiso a un goût bright, minty, cumin, basil, anise, slightly peppery avec des arômes complex, herbal, minty, citrusy, hint of anise.
- Taste
- Bright, Minty, Cumin, Basil, Anise, Slightly peppery
- Texture
- Tender, Slightly crisp
- Aroma
- Complex, Herbal, Minty, Citrusy, Hint of anise
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 5 g (small bunch)Le secret du chef
To preserve freshness, wrap shiso leaves in a damp paper towel and store in an airtight container in the refrigerator; they are delicate.
Substituts & Proportions pour Shiso
Le meilleur substitut pour le/la/l'Shiso est Japanese Basil (specifically for fresh use), à utiliser dans un rapport de 1:1. Closest flavor profile for fresh applications like sushi.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Japanese Basil (specifically for fresh use) Meilleur | 1:1 | Closest flavor profile for fresh applications like sushi. |
| Mint Leaves | 1:1 | Provides a fresh, cooling, aromatic quality, but lacks the peppery notes. |
| Thai Basil | 1:1 | Offers anise-like and spicy notes, good for cooked dishes. |
| Perilla Oil (processed) | As needed | For flavor in dressings or finishing, not for fresh garnish. |
Comment choisir et conserver le/la/l'Shiso
- Look for vibrant, unblemished leaves.
- Red shiso is used for coloring and pickling, green shiso for fresh consumption.
Quels accords culinaires avec le/la/l'Shiso ?
- Sushi
- sashimi
- tempura
- grilled meats
- salads
- pickles
- soups
- stir-fries
- noodle dishes.
Questions fréquentes
Quel goût a le Shiso ?
Bright, Minty, Cumin, Basil, Anise, Slightly peppery Complex, Herbal, Minty, Citrusy, Hint of anise
Quel est un bon substitut pour Shiso ?
Le meilleur substitut est Japanese Basil (specifically for fresh use) (1:1). Closest flavor profile for fresh applications like sushi.
Comment choisir et conserver le Shiso ?
Look for vibrant, unblemished leaves. Red shiso is used for coloring and pickling, green shiso for fresh consumption.