A delightful powder of red shisho (or perilla) leaves and what I think is salt.
Why do we like it?
This stuff is so underrated as far as I’m concerned. I love the tangy slightly sour flavour of shisho that is often paired with pickled plum.
In this little re-sealable bag you will find a purple flaky mass, which you then can use to season things like rice either in bowls, or in ball form (onigiri) or even on top of ochazuke (rice and tea soup). Last night I put some in my salad dressing!
Where can you get it?
Most East Asian and Japanese groceries stock it. Otherwise check out the Japan Centre’s online shop.
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