''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, by means of genetic modification, graft-chimaeras, plant breeding, or wild or cultivated plant selection. These plants have commercial val ...

of ''

Perilla frutescens ''Perilla frutescens'', also called deulkkae () 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 peninsul ...

'', a herb in the mint family

Lamiaceae The Lamiaceae ( ) or Labiatae are a family (biology), family of flowering plants commonly known as the mint, deadnettle, or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil (herb), ba ...

. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is

perennial In horticulture, the term perennial ('' per-'' + '' -ennial'', "through the year") is used to differentiate a plant from shorter-lived annuals and biennials. It has thus been defined as a plant that lives more than 2 years. The term is also ...

and may be cultivated as an annual in temperate climates. Different parts of the plant are used in

East Asian East Asia is a geocultural region of Asia. It includes China, Japan, Mongolia, North Korea, South Korea, and Taiwan, plus two special administrative regions of China, Hong Kong and Macau. The economies of Economy of China, China, Economy of Ja ...

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'' () or ''chajogi'' (). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used. 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, and Oklahoma, as well as a small area in the southeastern corner of Kansas. The Ozarks cover ...

, 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 traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...

. 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 or Nanking is the capital of Jiangsu, a province in East China. The city, which is located in the southwestern corner of the province, has 11 districts, an administrative area of , and a population of 9,423,400. Situated in the Yan ...

. "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 The history of China spans several millennia across a wide geographical area. Each region now considered part of the Chinese world has experienced periods of unity, fracture, prosperity, and strife. Chinese civilization first emerged in the Y ...

. 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, growing where it conflicts with human preferences, needs, or goals.Harlan, J. R., & deWet, J. M. (1965). Some thoughts about weeds. ''Economic botany'', ''19''(1), 16-24. Pla ...

or invasive species.

Description

Shiso grows to tall., pp. 245- It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks. Shiso seeds are about 1 mm 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 A hardiness zone is a geographic area defined as having a certain average annual minimum temperature, a factor relevant to the survival of many plants. In some systems other statistics are included in the calculations. The original and most widely ...

11 and above, they grow as perennials.

Varieties

Several forms 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 Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compou ...

pigment found in perilla. Ruffled red shiso was the first form examined by Western botanists, and

Carl Peter Thunberg Carl Peter Thunberg, also known as Karl Peter von Thunberg, Carl Pehr Thunberg, or Carl Per Thunberg (11 November 1743 – 8 August 1828), was a Sweden, Swedish Natural history, naturalist and an Apostles of Linnaeus, "apostle" of Carl Linnaeus ...

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 255,332 in 107,553 households. Its total area is and its population density is about 476 persons per km2. Most of the population lives in a small central ...

Japan Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea ...

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

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

Red Shiso - Perilla frutescens var. crispa f. purpurea.jpg, Red Shiso, used to color ''

Umeboshi ''Umeboshi'' (Japanese language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'J ...

'' red, in

Kaga, Ishikawa is a city located in southwestern Ishikawa Prefecture, Japan. , the city had an estimated population of 67,793 in 29054 households, and a population density of 290 persons per km2. The total area of the city was . Geography Kaga is located in ...

Perilla_Beijing.jpg, Green shiso in

Beijing Beijing, Chinese postal romanization, previously romanized as Peking, is the capital city of China. With more than 22 million residents, it is the world's List of national capitals by population, most populous national capital city as well as ...

China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...

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 Sydney is the capital city of the States and territories of Australia, state of New South Wales and the List of cities in Australia by population, most populous city in Australia. Located on Australia's east coast, the metropolis surrounds Syd ...

Australia Australia, officially the Commonwealth of Australia, is a country comprising mainland Australia, the mainland of the Australia (continent), Australian continent, the island of Tasmania and list of islands of Australia, numerous smaller isl ...

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 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 in ...

, which is potentially toxic.

East Asia

China

Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...

also utilizes shiso, named ''zi su'' (紫苏), ''bai su'' (白苏), or ''huihui su'' (回回苏) in Chinese. It is sometimes used as a decorative ingredient, and is sometimes eaten to reduce grease (as with

barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...

). It is common practice to accompany fish and crab dishes with ''zisu'', as it is believed that ''zisu'' leaves can offset the toxins in seafood.

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 language, Japanese: ) is based on rice with m ...

. 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 language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'J ...

'' (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in '' umezu'', 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 Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

. 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 is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of dried fish, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. O ...

'' seasonings, meant to be sprinkled over rice or mixed into ''

onigiri , also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''um ...

'' (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 () 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 ''hiyamugi'' is probably vermi ...

'' or '' sōmen'', meat dishes like

sashimi is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...

, ''

tataki Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese language, 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 i ...

'' and '' namerō'', and

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

dishes like ''

hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tun ...

''.

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-mes ...

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

wasabi Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. ...

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

tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of ...

, 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 Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw '' tarako'' (pollock roe). Green shiso has even been used in

pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

toppings in lieu of basil. 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 大根 (だいこん) or mooli, (مولی) ''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 ...

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

cotyledon A cotyledon ( ; ; "a cavity, small cup, any cup-shaped hollow", gen. (), ) is a "seed leaf" – a significant part of the embryo within the seed of a plant – and is formally defined as "the embryonic leaf in seed-bearing plants, one or mor ...

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

microgreen Microgreens are Leaf vegetable, vegetable greens (not to be confused with sprouting, sprouts or Shoot (botany), shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a visual, flavor and te ...

s. 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-mes ...

with green shiso leaves Japanese raw whitebait and shimesaba 2014.jpg, ''Shimesaba'' (cured

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

) and whitebait sashimi with green shiso leaves Assorted Sashimi (6639227195).jpg, Green shiso leaf used to hold

Akasiso.JPG, ''

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

Korea

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

, 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 ' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. Red leaves are sometimes pickled in

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

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'' dish ...

'', or deep-fried as ''

bugak ''Bugak'' () is a variety of vegetarian '' twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''ba ...

'' with a thin coat of rice-flour batter. Yukhoe by hirotomo in Matsusaka, Wakayama.jpg, ''

Yukhoe ''Yukhoe'' () 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 'sliced and raw (meat or fish)' (''hoe'', ) 'meat' (''yuk'', ). Therefore, in the s ...

'' (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'' (, ); also known as ''Lao royal vermicelli curry soup'' or ''Lao laksa'' and sometimes spelled ''kapoon, khao poun'' or ''khao pun'') is a popular national noodle soup of Laos. ''Khao poon'' is one type of Lao rice vermicelli soup t ...

'' (ເຂົ້າປຸ້ນ), a

rice vermicelli Rice vermicelli is a thin form of rice 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 r ...

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 originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...

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

''. The

oxime In organic chemistry, an oxime is an organic compound belonging to the imines, with the general Chemical formula, formula , where R is an organic Side chain, side-chain and R' may be hydrogen, forming an aldoxime, or another organic functional g ...

of perillaldehyde, perillartine, is about 2,000 times sweeter than

sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...

. 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 or artificial sweetener, 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. Arti ...

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 (British English: oedema), also known as pulmonary congestion, is excessive fluid accumulation in the tissue or air spaces (usually alveoli) of the lungs. This leads to impaired gas exchange, most often leading to shortness ...

, leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied. The plant produces the

natural product A natural product is a natural compound or substance produced by a living organism—that is, found in nature. In the broadest sense, natural products include any substance produced by life. Natural products can also be prepared by chemical s ...

perilloxin, which is built around a 3-benzoxepin moiety. Like

aspirin Aspirin () is the genericized trademark for acetylsalicylic acid (ASA), a nonsteroidal anti-inflammatory drug (NSAID) used to reduce pain, fever, and inflammation, and as an antithrombotic. Specific inflammatory conditions that aspirin is ...

, perilloxin inhibits the

enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...

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

with an IC₅₀ of 23.2 μM. Other chemotypes include eschscholzia ketone, perillene, and the

phenylpropanoids The phenylpropanoids are a diverse family of organic compounds that are biosynthesized by plants from the amino acids phenylalanine and tyrosine in the shikimic acid pathway. Their name is derived from the six-carbon, aromatic phenyl group and ...

myristicin Myristicin is a naturally occurring compound (an allylbenzene) found in common herbs and spices such as nutmeg. It is an insecticide, and has been shown to enhance the effectiveness of other insecticides. When ingested in high doses, myristicin ...

dillapiole Dillapiole is an organic chemical compound and essential oil commonly extracted from dill weed, though it can be found in a variety of other plants such as fennel root. This compound is closely related to apiole, having a methoxy group positioned ...

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 referre ...

citral Citral is an acyclic monoterpene aldehyde. 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 organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing ...

, but still contains a comparable 60% ratio of ALA. 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 essential oil of citrus fruit peels. The (+)-isomer, occurring more commonly in nature as the fragrance of oranges, ...

caryophyllene Caryophyllene (), more formally (−)-β-caryophyllene (BCP), is a natural bicyclic sesquiterpene that occurs widely in nature. Caryophyllene is notable for having a cyclobutane ring, as well as a ''trans''-double bond in a 9-membered ring, both ...

, 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-dodecat ...

. 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 a region, 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 meteoro ...

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 is a Prefectures of Japan, prefecture of Japan located in the Chūbu region of Honshū. Aichi Prefecture has a population of 7,461,111 () and a geographic area of with a population density of . Aichi Prefecture borders Mie Prefecture to the ...

, 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 Cities of Japan, 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 Prefec ...

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

Namegata, Ibaraki is a city 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 city's total area is . ...

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

Osaka is a Cities designated by government ordinance of Japan, designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the List of cities in Japan, third-most populous city in J ...

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 An agricultural cooperative, also known as a farmers' co-op, is a producer cooperative in which farmers pool their resources in certain areas of activities. A broad typology of agricultural cooperatives distinguishes between agricultural servic ...

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'' 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 East Asian cuisine Japanese condiments Lamiaceae Vietnamese cuisine

Names

Origins and distribution

History

Description

Varieties

Culinary use

East Asia

China

Japan

Korea

Southeast Asia

Laos

Vietnam

Biochemistry

Cultivation

Japan

History

See also

References

Notes

Works cited