Whole Red Shiso Leaves (perilla), known as shiso senmai, are used primarily in the preparation of umeboshi (Japanese pickled plums), where they impart their vivid red color and delicious, tangy flavor. Mitoku Pickled Shiso Leaves are delightfully tasty, and add an attractive gourmet touch to your dining table. Use them like vine leaves: stuff with cooked rice or buckwheat and vegetables, then steam until fully heated. Substitute them for nori in making sushi rolls, or wrap them around tofu slices, dip in batter and deep-fry tempura-style.


Ingredients: Japanese whole red shiso leaves (perilla), and umeboshi juice (Japanese plums and sea salt)