What’s the name of this herb? How often do you use it?

7 comments

1. Those are shiso leaves, and I can never find them at the store. I don’t even know if I can order them on Amazon

2. Shiso. It can be a garnish, part of sushi (ume-shiso is a nice combo).

3. You can also serve it with pasta with katsuobushi, nori, soy sauce and butter.

4. Tempura, with a bit of salt, highly recommend 😋

5. Ohba leaves!!!!!!! I use it dressings, marinades, salads. If we have extra in the restaurant I usually have it in plenty of our family meals.

   Here’s a recipe for yall

   Blister cherry tomatoes
   Finish them with some fish sauce
   Marinate them in some dashi, a touch of fish sauce, cut some ohbas and throw em with the tomats in the dashi.
   Serve with mozz and some whole ohba leaves.
   You have yourself a Japanese Japanese caprese ensaladas putos!

6. Shiso leaves!!! I wrap tuna and Mayo onigiri in them. But they taste sooo good with Sakura mochi

7. shiso but they call them perilla in United States