Either as Garrison , What one more ingredient , to flavor cocktails, as a garnish in numerous recipes or as a simple decorative use to offer the perfect plating. In recent years, shiso has become just another ingredient which little by little has managed to gain a foothold both in the culinary offer from prestigious chefs as well as those lovers of gastronomy who decide to innovate day after day between the stoves of their kitchen (hey! we can plant it at home!).
Coming from countries such as Japan, China, Vietnam or India, the shiso has a square stem that can measure up to 90 centimeters approximately , forming some toothed green, purple, or reddish leaves sometimes from 5 to 8 centimeters. Its main use in Japanese gastronomy has meant that little by little and thanks to that influence, it has become popular in its cuisine until it has crossed its borders to reach our country.
shiso maki
From this plant can be used leaves, flowers and seeds , and it is becoming more and more common to savor it in delicious Japanese dishes such as accompaniment to sushi or sashimi , to give a touch of flavor to stews and soups such as ramen , as a dressing for meat and fish or to create the perfect cocktail . "Shiso is the name given to the plant and belongs to the lamiaceae family such as mint or basil, which can make its aroma remind us of them," they tell Traveler.es from Nutt-Nutritional Advice (experts in nutrition and dietetics). So it has a slight minty flavor, but also citrus and even a little spicy... you will not have tasted anything like it!
THE TWO VARIETIES OF SHISO: RED AND GREEN
Although we are used to consuming one version more than another, we should know that this plant has two totally different varieties: Perilla frutescens var. frutescens and Perilla frutescens var. twitches , commonly known as red shiso and green shiso. And what are the main differences between the two?
“The green shiso leaf is used whole and can be eaten raw, pickled or sprouted. . It is easier to find than the red leaf, it is said that its flavor is very similar to that of mint but with a slight spicy touch and we can see it accompanying fish and meat, providing a lot of freshness. In addition to its leaves, its seeds can be cooked to make condiments and hot sauces”, point out Nutt-Nutritional Council.
For its part, the red shiso leaf is more difficult to see in Spain , is not usually used raw and its flavor is said to be it is very similar to cumin . In Japanese cuisine it is used to accompany and color the pickles , for example to give the characteristic bright red color of the Japanese pickled plum, better known as umeboshi. Also, a famous Japanese condiment is made with it, shiso furikake”, continue the experts in nutrition and dietetics.
THE PROPERTIES AS A MEDICINAL PLANT
In addition to being used in the kitchen for different recipes, its leaves and seeds are also used for medicinal or therapeutic purposes . This plant is considered sacred by many and according to the Asians it presents antiallergic, antimicrobial, antioxidant and anti-inflammatory properties , so it is a widely used resource on the continent.
In its medicinal use are used the leaves of the plant to prepare infusions . "The dried leaf is left in hot water infusing for 15 minutes, however, its taste is very bitter, so those who are not used to the taste can soften it with a little honey or lemon," they indicate from Nutt-Nutritional Council .
Tofu with shiso
With the seeds of this oriental plant they also prepare an oil rich in omega 3,6 and 9 (many times marketed under the name of 'Japanese mint oil or essence') which is intended for dermatological purposes such as soothing irritated skin . But do not forget that we are dealing with a natural remedy that does not replace in any way the recommendations prescribed by a health expert.
“You have to be very careful because this plant is contraindicated in pregnant and lactating women , what's more, its oil is contraindicated in people with cancer ”, they continue from Nutt-Nutritional Council.
SHISO, THE STAR INGREDIENT OF COCKTAILS
In addition to its different uses in the kitchen and within the therapeutic field, shiso has a great particularity within cocktails, with the intention of giving that touch of differentiation that renowned bartenders pursue. Like the prestigious Diego Cabrera who does not hesitate to experiment with shiso in many of his creations.
"The truth is that It is very versatile and gives you many possibilities. , I discovered it by chance on one of my trips to Peru in a style restaurant nikki , a few years ago. I remember that it was difficult for me to understand how to pronounce it, so much so that they had to write my name on a piece of paper”, he tells Traveler.es, the person in charge of projects such as Viva Madrid, Salmon Guru or his recent opening at the beginning of 2020 Guru Lab, his most personal work and his rogue.
Diego Cabrera's creative laboratory
“It is a plant that we use a lot in the kitchen of our spaces but every day more in cocktails, both to decorate and to macerate with drinks . gives us that subtlety and differentiation we look for cocktails. Now we have it planted in our Guru Lab but It can be obtained on request in the most specialized greengrocers. . In our case we use both, but the one that most attracts us is the green one because of its vivid color, when working with the decorations”, says Diego Cabrera.
An example of a cocktail with shiso that both the bartender and his team have been testing to include it in the menu of their premises, is the Like Gimlet . Its ingredients? “ Vodka macerated with purple shiso, elderberry liqueur, sherry, sake and lime cordial . It is served almost frozen accompanied by an apple juice with basil seeds. We are sure that it will be one of the top items on the menu”, comments Diego Cabrera excitedly.
"When we use these exotic ingredients, we look for differentiation and everything it can give us to get the most out of it, and shiso is one of those products with exquisite complexity."
What do you say, we try it as soon as we have a chance?