''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso, is a

cultigen A cultigen () or cultivated plant is a plant that has been deliberately altered or selected by humans; it is the result of artificial selection. These plants, for the most part, have commercial value in horticulture, agriculture or forestry. Beca ...

of ''

Perilla frutescens ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...

'', a herb in the mint family '' Lamiaceae''. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several

forms Form is the shape, visual appearance, or configuration of an object. In a wider sense, the form is the way something happens. Form also refers to: *Form (document), a document (printed or electronic) with spaces in which to write or enter data * ...

, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is

perennial A perennial plant or simply perennial is a plant that lives more than two years. The term ('' per-'' + '' -ennial'', "through the years") is often used to differentiate a plant from shorter-lived annuals and biennials. The term is also wid ...

and may be cultivated as an

annual Annual may refer to: *Annual publication, periodical publications appearing regularly once per year ** Yearbook ** Literary annual *Annual plant *Annual report *Annual giving *Annual, Morocco, a settlement in northeastern Morocco *Annuals (band), ...

in temperate climates. Different parts of the plant are used in East Asian and

Southeast Asian cuisine This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...

Names

The herb is known in Chinese as ''zǐsū'' ( "purple perilla"), which is the origin of the Japanese name ''shiso'' () and the Vietnamese name '. It is also called ''huíhuísū'' ( "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' (). In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat., "name beefsteak plant.. from the bloody purple-red color.." Other common names include "perilla mint",Wilson et al. (1977) "Chinese basil", and "wild basil". The alias "wild coleus" or "summer coleus" probably describe ornamental varieties. Red-leaf varieties are sometimes called "purple mint". In the

Ozarks The Ozarks, also known as the Ozark Mountains, Ozark Highlands or Ozark Plateau, is a physiographic region in the U.S. states of Missouri, Arkansas, Oklahoma and the extreme southeastern corner of Kansas. The Ozarks cover a significant port ...

, it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattle. The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

. The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different

(''

'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea. When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name ''Perilla nankinensis'', after the city of

Nanking Nanjing (; , Mandarin pronunciation: ), alternately romanized as Nanking, is the capital of Jiangsu province of the People's Republic of China. It is a sub-provincial city, a megacity, and the second largest city in the East China region. T ...

. "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden". This name is now less common than ''Perilla frutescens''.

Origins and distribution

It is suggested that the native origins of the plant are mountainous regions of India and China, although other sources point to Southeast Asia.

History

''Perilla frutescens'' was cultivated in ancient China. One of the early mentions comes from the ''Supplementary Records of Renowned Physicians'' ( ''Míng Yī Bié Lù''), written around 500 AD, where it is listed as ''su'' (), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries. Red shiso became available to gardening enthusiasts in England around 1855. By 1862, the English were reporting overuse of this plant, and proposing '' Coleus vershaeffeltii'' or '' Amaranthus melancholicus'' var. ''ruber'' made available by J.G. Veitch as an alternative. It was introduced later in the United States, perhaps in the 1860s. Today, it is considered a

weed A weed is a plant considered undesirable in a particular situation, "a plant in the wrong place", or a plant growing where it is not wanted.Harlan, J. R., & deWet, J. M. (1965). Some thoughts about weeds. ''Economic botany'', ''19''(1), 16-24. ...

or invasive species.

Description

Shiso grows to tall., pp. 245- It has broad ovate leaves with pointy ends and

serrate Serration is a saw-like appearance or a row of sharp or tooth-like projections. A serrated cutting edge has many small points of contact with the material being cut. By having less contact area than a smooth blade or other edge, the applied p ...

d margins, arranged oppositely with long leafstalks. Shiso seeds are about 1mm in size, and are smaller and harder compared to other perilla varieties. Seeds weigh about 1.5 g per 1000 seeds. The plants are not frost hardy. In USDA zones 11 and above, they grow as perennials.

Varieties

Several

of shiso exist. They are defined by the color and

morphology Morphology, from the Greek and meaning "study of shape", may refer to: Disciplines * Morphology (archaeology), study of the shapes or forms of artifacts * Morphology (astronomy), study of the shape of astronomical objects such as nebulae, galaxies ...

of the leaves, though coloring is also found on the stalk and flower buds. Redness in shiso is caused by shisonin, an anthocyanin pigment found in perilla. Ruffled red shiso was the first form examined by Western botanists, and Carl Peter Thunberg named it ''P. crispa'' (meaning "wavy" or "curly"). That Latin name ''crispa'' was later retained when shiso was reclassified as a cultigen. ; Red shiso ( f. ''purpurea''): Leaves red on both sides, flat surface. Often called simply "shiso". ; Ruffled red shiso (f. ''crispa''): Leaves red on both sides, ruffled surface. ; Green shiso (f. ''viridis''): Leaves green on both sides, flat surface. ; Ruffled green shiso (f. ''viridi-crispa''): Leaves green on both sides, ruffled surface. Cultivar. ; Bicolor shiso (f. ''discolor''): Leaves green on top side, red on back side, flat surface. Cultivar. ; Variegated shiso (f. ''rosea''): Leaves a mix of green and red on both sides, flat surface. Purple Perilla foliage.JPG, Red shiso growing in the wild Red Shiso field 2.jpg, Red shiso field in

Fukui City is the capital city of Fukui Prefecture, Japan. , the city had an estimated population of 264,217, and a population density of 69.2 persons per km2, in 102,935 households. Its total area is . Most of the population lives in a small central area; ...

, Japan Saint-Girons - Avenue du Maréchal Foch - 20150904 (1).jpg, Red shiso in Saint-Girons,

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...

Perilla_Beijing.jpg, Green shiso in

Beijing } Beijing ( ; ; ), alternatively romanized as Peking ( ), is the capital of the People's Republic of China. It is the center of power and development of the country. Beijing is the world's most populous national capital city, with over 21 ...

, China Beefsteak plant (21228989453).jpg, Green shiso flower Beefsteak plant (21823908946).jpg, Green shiso flower Shiso detail.jpg, Green shiso as a potted plant Gardenology.org-IMG 2985 rbgs11jan.jpg, Bicolor shiso in the Royal Botanic Garden, Sydney, Australia Beefsteak Plant, pod, upper marlboro, md 2015-04-10-20.34.04 ZS PMax (17105989152) (2).jpg, Shiso seed pods

Culinary use

Cultivated shiso is eaten in many East Asian and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in

perilla ketone Perilla ketone is a natural terpenoid that consists of a furan ring with a six-carbon side chain containing a ketone functional group. It is a colorless oil that is sensitive to oxygen, becoming colored upon standing. The ketone was identified ...

, which is potentially toxic.

East Asia

Japan

''Shiso'' (紫蘇) is extensively used in

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

. Red, green, and bicolor varieties are used for different purposes. Red shiso is called ''akajiso'' (赤紫蘇). It is used in the making of ''

umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

'' (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in ''

umezu Umezu is a Japanese word. It may refer to a surname, spelled 梅津 or 楳図, or it may have other meanings. People *Hideyuki Umezu (born 1955), Japanese voice actor *Kazuo Umezu (born 1936), author of Japanese horror manga *Kazutoki Umezu (born ...

'', the vinegary brine that results as a byproduct of pickling plums. It can also be combined with ''umezu'' to make certain types of

. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make ''shibazuke'', a type of fermented eggplant. Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called ''yukari''. The word ''yukari'' is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general. Red shiso leaf flakes are a common ingredient in '' furikake'' seasonings, meant to be sprinkled over rice or mixed into ''

onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuob ...

'' (rice balls). Green shiso is called ''aojiso'' (青紫蘇) or ''ōba'' (大葉 "big leaf"). It is used to garnish noodle dishes like ''

hiyamugi Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''sōmen''. The Western style noodle that most closely resembles ' ...

'' or ''

sōmen , ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...

'', meat dishes like

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

, ''

tataki Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese, means "pounded" or "hit into pieces". Cooked food In the first method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be ...

'' and '' namerō'', and

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

dishes like '' hiyayakko''.

Whitebait Whitebait is a collective term for the immature fry of fish, typically between long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine- ...

(''shirasu'') sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold

wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...

, or ''tsuma'' (garnishes). Leaves can also be battered on one side and fried to make

tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...

, and are served with other fried items. Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan,

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw ''

tarako , known under the professional name , is a Japanese actress, voice actress and singer.Doi, Hitoshi.Tarako. ''Seiyuu Database''. July 5, 2010. Her debut role was as a preschooler on ''Urusei Yatsura''. She is currently employed by the talent mana ...

'' (pollock roe). Originally, green shiso was used in place of

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...

, and has even been used in pizza toppings. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso. Shiso seed pods (fruits) are called ''shiso no mi'', and are salted and preserved like a spice. They can be combined with fine slivers of

daikon Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed ...

(radish) to make a simple salad. Oil pressed from the seeds was once used for deep-frying. Shiso sprouts, buds and

cotyledon A cotyledon (; ; ; , gen. (), ) is a significant part of the embryo within the seed of a plant, and is defined as "the embryonic leaf in seed-bearing plants, one or more of which are the first to appear from a germinating seed." The num ...

s are all called ''mejiso'' (芽紫蘇), and used as garnish. Red sprouts are called ''murame'', and green sprouts are called ''aome''.. Photograph shows both green shiso sprouts (''aome'') and slightly larger red shiso sprouts (''mura me'') with true leaves Although not often served in restaurants, ''mejiso'' are used as microgreens. Shiso flowers are called ''hojiso'' (穂紫蘇), and used as garnish for

. They are intended to be scraped off the stalk with chopsticks, and added as flavoring to the soy sauce dip. The flowers can also be pickled. Kansaifoods Co., Ltd.「力丸」寿司.jpg, Various types of

with green shiso leaves Ikura don.jpg, '' Ikura-don'' with green shiso garnish Sakura shrimp and Whitebait from Suruga bay.jpg, Shrimp and

whitebait Whitebait is a collective term for the immature fry of fish, typically between long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine- ...

with green shiso leaves Japanese raw whitebait and shimesaba 2014.jpg, ''Shimesaba'' (cured mackerel) and whitebait sashimi with green shiso leaves Assorted Sashimi (6639227195).jpg, Green shiso leaf used to hold

Akasiso.JPG, ''

Umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

'' pickled with red shiso Yukari on Rice.jpg, Red shiso salt (''yukari'') on rice

Korea

In Korea, shiso is called ''soyeop'' () or ''chajogi'' (). It is less popular than the related cultigen, '' P. frutescens'' (''deulkkae''). ''Soyeop'' is commonly seen as a wild plant, and the leaves are occasionally used as a ''

ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.

'' vegetable. Red leaves are sometimes pickled in soy sauce or soybean paste as a ''

jangajji ''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables. * Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dishe ...

'', or deep-fried as '' bugak'' with a thin coat of rice-flour batter. Yukhoe by hirotomo in Matsusaka, Wakayama.jpg, ''

Yukhoe ''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest contex ...

'' (raw steak) with green shiso leaf

Southeast Asia

Laos

In Laos, red shiso leaves are called ''pak maengda'' (ຜັກແມງດາ). They are used to add fragrance to ''

khao poon ''Khao poon'' ( lo, ເຂົ້າປຸ້ນ; also known as ''Lao royal vermicelli curry soup'' or ''Lao laksa'' and sometimes spelled ''kapoon, khao poun'' or ''khao pun'') is a popular type of spicy Lao rice vermicelli soup most often made w ...

'' (ເຂົ້າປຸ້ນ), a

rice vermicelli Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...

dish that is similar to the Vietnamese ''bún''.

Vietnam

In Vietnam, shiso is called ''tía tô''. Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese ''tía tô'' are often bicolored, with leaves that are red on the backside. ''Tía tô'' leaves are used in

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with ' (

). Leaves are also pickled.

Biochemistry

Shiso's distinctive flavor comes from

perillaldehyde Perillaldehyde, perillic aldehyde or perilla aldehyde, is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde fun ...

, which is found only in low concentrations in other perilla varieties, including ''

''. The

oxime In organic chemistry, an oxime is a organic compound belonging to the imines, with the general formula , where R is an organic side-chain and R’ may be hydrogen, forming an aldoxime, or another organic group, forming a ketoxime. O-substituted ...

of perillaldehyde,

perillartine Perillartine, also known as perillartin and perilla sugar, is a semisynthetic sweetener that is about 2000 times as sweet as sucrose. It is mainly used in Japan.sucrose. However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an

artificial sweetener A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may b ...

to sweeten tobacco. Wild shiso is rich in

, which is a potent lung toxin to some livestock. When consumed by cattle and horses, it causes

pulmonary edema Pulmonary edema, also known as pulmonary congestion, is excessive liquid accumulation in the tissue and air spaces (usually alveoli) of the lungs. It leads to impaired gas exchange and may cause hypoxemia and respiratory failure. It is due t ...

, leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied. The plant produces the natural product perilloxin, which is built around a 3-benzoxepin

moiety Moiety may refer to: Chemistry * Moiety (chemistry), a part or functional group of a molecule ** Moiety conservation, conservation of a subgroup in a chemical species Anthropology * Moiety (kinship), either of two groups into which a society is ...

. Like

aspirin Aspirin, also known as acetylsalicylic acid (ASA), is a nonsteroidal anti-inflammatory drug (NSAID) used to reduce pain, fever, and/or inflammation, and as an antithrombotic. Specific inflammatory conditions which aspirin is used to treat inc ...

, perilloxin inhibits the

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...

cyclooxygenase Cyclooxygenase (COX), officially known as prostaglandin-endoperoxide synthase (PTGS), is an enzyme (specifically, a family of isozymes, ) that is responsible for formation of prostanoids, including thromboxane and prostaglandins such as pr ...

with an IC₅₀ of 23.2 μM. Other

chemotypes A chemotype (sometimes chemovar) is a chemically distinct entity in a plant or microorganism, with differences in the composition of the secondary metabolites. Minor genetic and epigenetic changes with little or no effect on morphology or anatomy ...

include

eschscholzia ''Eschscholzia'' is a genus of 12 annual or perennial plants in the Papaveraceae (poppy) family. The genus was named after the Baltic German/ Imperial Russian botanist Johann Friedrich von Eschscholtz (1793–1831). All species are native to Me ...

ketone,

perillene Perillene is a natural monoterpene that consists of a furan ring with a six-carbon homoprenyl side chain. Perillene is a component of the essential oil obtained by extraction of the leaves of ''Perilla frutescens''. Perillene has also been obtaine ...

, and the

phenylpropanoids The phenylpropanoids are a diverse family of organic compounds that are synthesized by plants from the amino acids phenylalanine and tyrosine. Their name is derived from the six-carbon, aromatic phenyl group and the three-carbon propene tail of ...

myristicin Myristicin is a naturally occurring compound found in common herbs and spices, the most well known being nutmeg. It is an insecticide, and has been shown to enhance the effectiveness of other insecticides in combination. Myristicin is also a pre ...

, dillapiole,

elemicin Elemicin is a phenylpropene, a natural organic compound, and is a constituent of several plant species' essential oils. Natural occurrence Elemicin is a constituent of the oleoresin and the essential oil of ''Canarium luzonicum'' (also referred ...

citral Citral is an acyclic monoterpene aldehyde, and being a monoterpene, it is made of two isoprene units. Citral is a collective term which covers two geometric isomers that have their own separate names; the ''E''-isomer is named geranial (''trans' ...

, and a type rich in rosefuran. Shiso contains only about 25.2–25.7%

lipid Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids includ ...

, but still contains a comparable 60% ratio of

ALA Ala, ALA, Alaa or Alae may refer to: Places * Ala, Hiiu County, Estonia, a village * Ala, Valga County, Estonia, a village * Ala, Alappuzha, Kerala, India, a village * Ala, Iran, a village in Semnan Province * Ala, Gotland, Sweden * Alad, S ...

. Aromatic essential oils present are

limonene Limonene is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the oil of citrus fruit peels. The -isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring a ...

caryophyllene Caryophyllene (), more formally (−)-β-caryophyllene, (BCP), is a natural bicyclic sesquiterpene that is a constituent of many essential oils, especially clove oil, the oil from the stems and flowers of ''Syzygium aromaticum'' (cloves), the ess ...

, and

farnesene The term farnesene refers to a set of six closely related chemical compounds which all are sesquiterpenes. α-Farnesene and β-farnesene are isomers, differing by the location of one double bond. α-Farnesene is 3,7,11-trimethyl-1,3,6,10-dodec ...

. Bactericidal and preservative effects of shiso, due to the presence of terpenes such as perilla alcohol, have been noted.

Cultivation

In temperate

climate Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologi ...

s, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.

Japan

The bar graph shows the trend in total production of shiso in Japan, as given by the

Ministry of Agriculture, Forestry and Fisheries Ministry of Agriculture, Forestry and Fisheries may refer to: * Ministry of Agriculture, Forestry and Fisheries (Cambodia) * Ministry of Agriculture, Forestry and Fisheries (Japan) * Department of Agriculture, Forestry and Fisheries (Niue) * Depar ...

The biggest producer of shiso for the food market is Aichi Prefecture, boasting 3,852 tons, or 37.0% of national production (2008 data)., starred data is FY2008 data. Data for greenhouse production, which is a better indicator of crop yield, gives 3,528 tons for Aichi Prefecture, or 56% share of national production. The difference in percentage is an indicator that in Aichi, the leaves are 90% greenhouse produced, whereas nationwide the ratio is 60:40 in favor of indoors over open fields. In Aichi Prefecture, the city of

Toyohashi is a city in Aichi Prefecture, Japan. , the city had an estimated population of 377,453 in 160,516 households and a population density of 1,400 persons per km2. The total area of the city was . By area, Toyohashi was Aichi Prefecture's second-lar ...

produces the most shiso in Japan. They are followed in ranking by

Namegata, Ibaraki is a city located in Ibaraki Prefecture, Japan. , the city had an estimated population of 32,144 in 11,412 households and a population density of 144.5 persons per km². The percentage of the population aged over 65 was 35.9%. The total area of ...

. There seems to be a growth spurt for shiso crops grown for industrial use. The data shows the following trend for crops targeted for oil and perfumery.

History

Green shiso was not industrially grown until the 1960s. Production volume remained negligible until 1976. Several accounts exist regarding the beginnings of shiso production. According to one anecdote, in 1961, a

food co-operative A food cooperative or food co-op is a food distribution outlet organized as a cooperative, rather than a private or public company. Food cooperatives are usually consumer cooperatives, where the decisions regarding the production and distribution of ...

from

Shizuoka Shizuoka can refer to: * Shizuoka Prefecture, a Japanese prefecture * Shizuoka (city), the capital city of Shizuoka Prefecture * Shizuoka Airport * Shizuoka Domain, the name from 1868 to 1871 for Sunpu Domain, a predecessor of Shizuoka Prefecture ...

specializing in ''tsuma'' (garnishes) began shipping green shiso to the

Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of ...

market, where it grew so popular the name ''ōba'' (大葉 "big leaf") became the trade name for bunches of picked green leaves., quoted by : "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.." Another account places the start of green shiso production origin in the city of

, the foremost ''ōba'' producer in the country., under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's 1 producer of both edible chrysanthemums and shiso It claims that the Toyohashi Greenhouse Horticultural Agricultural Cooperative experimented with planting green shiso around 1955, and started merchandising the leaves as ''ōba'' around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970. website pdf, p.174 In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports. Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso. The word ''ōba'' was originally a trade name and was not listed in the popular dictionary ''

Shin Meikai Kokugo Jiten The , commonly called the ''Shinmeikai'' or affectionately the , is a popular Japanese dictionary published by Sanseidō. They also publish the analogous '' Sanseido Kokugo Jiten'' dictionary, a lexicographical sister that shares several of the sa ...

'' as "green shiso" until its 5th edition (1997).

References

Notes

Works cited

;(Herb books) * ;(Cookbooks) * * * * * ;(Nutrition and chemistry) * *, pp. 26–7 ;(Japanese dictionaries) * * * ;(Japanese misc. sites) *: right navbar "9 農業(野菜)" ;(Ministry statistics) *. It gives to ink to H12 (FY2000), H14 (FY2002), H16 (FY2004), H18 (FY2006), H20 (FY2008) figures. They are not direct links to Excel sheets, but jump to TOC pages at e-stat.go.jp site. The latest available is TOC fo
The FY2008(年次) Regional Specialty Vegetable Production Status Study, published 11/26/2010
Under Category 3-1 Vegetables by crop and prefecture: acreage, harvest yield, etc. (野菜の品目別、都道府県別生産状況作物面積収穫量等), find 10th crop shiso (しそ), and clic
Excel button
to open p008-20-014.xls. Under Category 3–2, you can also retrieve Vegetable by crop and prefecture: major cutivars at major-producing municipalities (野菜の品目別、都道府県別生産状況主要品種主要市町村 ). * . for data (h001-21-071.xls). *. Links to H14 (FY2000) - H19 (FY2007) biannual figures, not direct link to Excel but jump to TOC pages at e-stat.go.jp site. The latest available is TOC fo
The FY2007(年次) Specialty Vegetable Production Realized Study, published 3/23/2010
Locate 1-1-10 is Shiso (しそ), where heading reads " Industrial crop sown acreage and production" (工芸作物の作付面積及び生産量, and clic
Excel button
to open p003-19-010.xls. * * * * *
pdf
(in Japanese except abstract) * * {{Taxonbar, from=Q15750255 Herbs Japanese condiments Vietnamese cuisine Lamiaceae

Names

Origins and distribution

History

Description

Varieties

Culinary use

East Asia

Japan

Korea

Southeast Asia

Laos

Vietnam

Biochemistry

Cultivation

Japan

History

See also

References

Notes

Works cited