Shiso is a commonly used herb in Japan that has a slightly plummy, citrusy flavor. It's vaguely similar to basil though technically in the mint family.

You've probably seen green shiso leaves fried as tempura or wrapping or garnishing sashimi. Red shiso (whch actually looks deeply purple) is less commonly found in the United States. I get my shiso from my friend Libby, who grows it at Orange Star Farm. You might try to grow shiso at home.

I visit my family in Japan in summer, when red shiso is in season. My mom gets big bunches of red shiso leaves and makes a tangy shiso juice. It's so refreshing, tasty, and versatile, on its own or in a cocktail. I have made 2 ways, one with vinegar and the other one with lemon juice. If you like shrub, I would recommend making it with vinegar. It is so tasty with sparkling water. If you plan to mix with other than plain sparkling water, I recommend making it with lemon juice as it doesn't have that distinct vinegary flavor.

Dried shiso leaves can be made into furikake, a great topping for rice. After removing the leaves from the liquid, spread them out to dry in a single layer on newspaper for a couple of days. Once dry, crumble the leaves and mix them with toasted sesame seeds and fine sea salt.

Shiso syrup

Makes approximately 1 liter

Using apple cider vinegar or lemon juice:

300 grams red shiso leaves, washed
5 ounces apple cider vinegar or 3 ounces lemon juice
1½ cups sugar

3⅓ cups water

1. Heat 4 cups water over high heat. Once boiling, add shiso leaves. Once the water starts boiling again, turn the heat off and let sit for 20 minutes.

2. Once cooled, remove shiso leaves and squeeze them, releasing the extra water back into the cooking liquid. (Set the leaves aside if you want to reuse them.) Heat the liquid again, and add sugar once boiling.

3. Let the liquid cool for 15 minutes, then add citric acid and apple cider vinegar (or lemon juice). Mix well. Strain with cheesecloth. Refrigerate the juice in a sterilized container.

4. To make juice, dilute with water or ice and enjoy!

   
   The shiso shrub can be made into a sparkling nonalcoholic drink by adding seltzer, orange juice, and freshly squeezed lemon. For cocktails, you might add soju and sparkling water, or lager beer (three-part beer to one part shrub), or serve straight with gin, vodka, tequila, or another spirit. Shiso shrub also makes a great syrup for shaved ice in the summer.