China
Perilla is called
zisu (
<u>The contents of this section is only viewable by members - Please login or register to view</u>: 紫苏;
<u>The contents of this section is only viewable by members - Please login or register to view</u>: 紫蘇;
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zǐ sū) in Chinese and is traditionally used in
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<u>The contents of this section is only viewable by members - Please login or register to view</u> and thus, the body's
<u>The contents of this section is only viewable by members - Please login or register to view</u>. It is used to ease the symptoms of the common cold. It is fried in oil with garlic or ginger in the wok, and eaten as a dish with meals.
[
<u>The contents of this section is only viewable by members - Please login or register to view</u>]Japan
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<u>The contents of this section is only viewable by members - Please login or register to view</u>Akajiso (red
shiso -
Perilla frutescensvar.
crispa f.
purpurea)The
<u>The contents of this section is only viewable by members - Please login or register to view</u> name for perilla is
shiso (
<u>The contents of this section is only viewable by members - Please login or register to view</u><u>The contents of this section is only viewable by members - Please login or register to view</u>). The Japanese call the green type
aojiso (青紫蘇
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aoba ("green leaf"),
ōba (
<u>The contents of this section is only viewable by members - Please login or register to view</u> of
aoba) or
aoshiso, and often eat it with
<u>The contents of this section is only viewable by members - Please login or register to view</u> (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavorful herb in a variety of dishes, even as a
<u>The contents of this section is only viewable by members - Please login or register to view</u> topping (initially it was used in place of
<u>The contents of this section is only viewable by members - Please login or register to view</u>). In the summer of 2009, Pepsi Japan released a new seasonal flavored beverage, Pepsi Shiso.
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The purple type is called
akajiso (赤紫蘇
<u>The contents of this section is only viewable by members - Please login or register to view</u>, red
shiso), and is used to dye
[i]<u>The contents of this section is only viewable by members - Please login or register to view</u>[/i] (pickled
[i]<u>The contents of this section is only viewable by members - Please login or register to view</u>[/i]) red or combined with
ume paste in
<u>The contents of this section is only viewable by members - Please login or register to view</u> to make
umeshiso [i]<u>The contents of this section is only viewable by members - Please login or register to view</u>[/i]. It can also be used to make a sweet, red juice to enjoy during summer.
An
<u>The contents of this section is only viewable by members - Please login or register to view</u> of
shiso is called
hojiso (
<u>The contents of this section is only viewable by members - Please login or register to view</u>). Its young leaves and flower buds are used for pickling in Japan and Taiwan.
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<u>The contents of this section is only viewable by members - Please login or register to view</u>Shiso plant with forming leaves, stem and leaf detail[
<u>The contents of this section is only viewable by members - Please login or register to view</u>]Korea
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<u>The contents of this section is only viewable by members - Please login or register to view</u>Korean perilla leaves used as a side dishThe plant's Korean name is
deulkkae or
tŭlkkae (
<u>The contents of this section is only viewable by members - Please login or register to view</u>). The same word is also used when referring to its seed, which has many uses in
<u>The contents of this section is only viewable by members - Please login or register to view</u>, just as the leaves (
ggaennip,
<u>The contents of this section is only viewable by members - Please login or register to view</u>) do. The literal translations of
deulkkae ("wild sesame") and
ggaennip ("sesame leaf") are in spite of perilla's not being closely related to
<u>The contents of this section is only viewable by members - Please login or register to view</u>, and Korean cookbooks translated into English sometimes use these translations. Cans of pickled
ggaennip can be found in Korean shops all over the world, with some ground red pepper between every two leaves in the can. The leaves' essential oils provide for their strong taste. Fresh leaves have an aroma reminiscent of apples and mint, and are eaten in salad dishes. The flavor is distinct from Japanese perilla, and the leaf appearance is different as well – larger, rounder, flatter, with a less serrated edge, and often a violet coloring on the reverse side.
<u>The contents of this section is only viewable by members - Please login or register to view</u> (
deulgireum,
<u>The contents of this section is only viewable by members - Please login or register to view</u>) is extracted from the seeds; the cake can be used as animal food. Perilla oil has a rich taste and scent slightly resembling dark
<u>The contents of this section is only viewable by members - Please login or register to view</u> (
chamgireum,
<u>The contents of this section is only viewable by members - Please login or register to view</u>). Perilla seed can be cooked with meals, roasted, crushed to intensify its taste and/or mixed with sesame and salt.
[
<u>The contents of this section is only viewable by members - Please login or register to view</u>]Laos
The purple leaves, called
pak maengda (ຜັກແມງດາ), are strong in fragrance, but not ruffled. Lao also used them for Lao rice vermicelli,
kao phoon (ເຂົ້າປຸ້ນ), which is very similar to the Vietnamese
bún. They are used as part of the dish for their fragrance.
[
<u>The contents of this section is only viewable by members - Please login or register to view</u>]Vietnam
<u>The contents of this section is only viewable by members - Please login or register to view</u> uses a variety similar to the Japanese
hojiso, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance than
hojiso. In Vietnamese, it is called
tía tô, derived from the characters (紫蘇) whose standard pronunciation in Vietnamese is
tử tô. It is usually eaten as a garnish in rice vermicelli dishes called
[i]<u>The contents of this section is only viewable by members - Please login or register to view</u>[/i] and a number of stews and simmered dishes.
[
<u>The contents of this section is only viewable by members - Please login or register to view</u>]South Asia
In
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silam (सिलाम). Its seeds are ground with chili and tomatoes to make a savoury dip/side dish.
