SHISO

(shee-SOH)
OTHER:	perilla; beefsteak leaves (red variety)

JAPANESE: ao-jisoo (green); aka-jiso (red)

The green variety of this aromatic leaf from a plant of the mint family is available in bunches in oriental produce markets all year in areas where it is cultivated.  If it is difficult to find, you can order the seeds from nurseries that specialize in oriental vegetables (see SHOPPING SOURCES) and grow this very easily in your garden.  The red variety, which has different uses, may be harder to find.

STORAGE:	Wrapped in damp paper towels and stored inside a plastic bag in the crisper of the refrigerator, it will keep for up to a week.  The aroma diminishes on standing, so use as soon as possible for full enjoyment.

USE:	This green is used primarily as an aromatic garnish, as a Tempura (deep-fried shrimp and vegetable) ingredient, and the chopped leaves can be added to salads or served with raw seafood dishes, such as Sushi and Sashimi.  The red is not as fragrant and is used primarily in making UMEBOSHI (pickled plums) and other pickles.  The pickled leaves are used for wrapping foods, similarly to pickled vine leaves but they have a considerably different flavor.
