What Is Shiso?
An aromatic herb from the mint family, widely used in East Asian cuisine, known for its unique vibrant flavor.
What Does Shiso Taste Like?
Shiso has a bright, minty, cumin, basil, anise, slightly peppery taste with complex, herbal, minty, citrusy, hint of anise aromas.
- Taste
- Bright, Minty, Cumin, Basil, Anise, Slightly peppery
- Texture
- Tender, Slightly crisp
- Aroma
- Complex, Herbal, Minty, Citrusy, Hint of anise
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 5 g (small bunch)Chef’s Secret
To preserve freshness, wrap shiso leaves in a damp paper towel and store in an airtight container in the refrigerator; they are delicate.
Shiso Substitutes & Ratios
The best substitute for Shiso is Japanese Basil (specifically for fresh use), used at a 1:1 ratio. Closest flavor profile for fresh applications like sushi.
| Substitute | Ratio | Best for |
|---|---|---|
| Japanese Basil (specifically for fresh use) Best | 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. |
How to Choose & Store Shiso
- Look for vibrant, unblemished leaves.
- Red shiso is used for coloring and pickling, green shiso for fresh consumption.
What Pairs Well With Shiso?
- Sushi
- sashimi
- tempura
- grilled meats
- salads
- pickles
- soups
- stir-fries
- noodle dishes.
Frequently Asked Questions
What does Shiso taste like?
Bright, Minty, Cumin, Basil, Anise, Slightly peppery Complex, Herbal, Minty, Citrusy, Hint of anise
What is a good substitute for Shiso?
The best substitute is Japanese Basil (specifically for fresh use) (1:1). Closest flavor profile for fresh applications like sushi.
How do you choose and store Shiso?
Look for vibrant, unblemished leaves. Red shiso is used for coloring and pickling, green shiso for fresh consumption.