Below is a list of all known varieties for Shiso. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Green Shiso (Aojiso) | The green variety (Perilla frutescens var. crispa), with a bright, pungent, minty-anise flavor. Used as a garnish for sushi or in salads. |
| Green Shiso (Perilla) | The "all-green" "variety." "Has" "a" "strong, "fresh," "minty-cinnamon" "flavor." "Used" "as" "a" "garnish" "for" "sashimi" "or" "in" "salads." |
| Korean Perilla (Kkaennip) | A "different" "cultivar" "with" "larger, rounder," "serrated" "leaves." "Has" "a" "unique, strong," "anise-basil-like" "flavor." "Used" "as" "a" "wrap" "for" "Korean BBQ." |
| Korean Perilla (Kkaennip) | A related variety (Perilla frutescens) with larger, flatter, less ruffled leaves. It has a different, nutty, anise-like flavor essential to Korean BBQ wraps. |
| Perilla | Perilla (Perilla frutescens) — an aromatic herb from East Asia with distinctively flavored leaves used in sushi, pickles, and salads. |
| Perilla Seeds (Toasted) | The toasted seeds of the plant (deul-kkae), which have a nutty, earthy, and licorice-like flavor. Used whole or ground in Korean cuisine. |
| Red Shiso (Akajiso) | The purple-red leaf variety. It has a more astringent, less "bright" flavor and is famously used to color pickled plums (umeboshi) and ginger. |
| Red Shiso (Perilla) | The "purple-red" "variety." "Has" "a" "stronger, more" "anise-like," "earthy" "flavor." "Primarily" "used" "as" "a" "natural" "dye" "and" "flavoring" "for" "pickled" "plums" (umeboshi). |
| Shiso (Green) | The "all-green" "variety" (*Perilla frutescens var. crispa*). "Has" "a" "strong, "fresh," "minty-cinnamon" "flavor." "Used" "as" "a" "garnish" "for" "sashimi." |
| Shiso (Red / Purple) | The "purple-red" "variety." "Has" "a" "stronger, "anise-like," "earthy" "flavor." "Primarily" "used" "as" "a" "natural" "dye" "for" "pickled" "plums" (umeboshi). |
| Shiso (Salt Pickled) | Whole shiso leaves (usually red) that are preserved in salt and ume plum vinegar. Used as a wrap or garnish for rice. |
| Shiso Buds (Hojiso) | The "small, "immature" "flower" "buds" "of" "the" "shiso" "plant, " "stripped" "from" "the" "stem." "Used" "as" "a" "fragrant, "peppery" "garnish" "for" "sushi." |
| Shiso Flowers (Hojiso) | The small flowers of the shiso plant, often served (still on the stem) with sashimi. They have a mild, aromatic shiso flavor. |
| Shiso Powder (Yukari) | A powdered condiment, typically made from dried, ground red shiso leaves and salt. Used to season rice and vegetables. |
| Shiso Seeds (Shiso no mi) | The "mature, "crunchy" "seeds" "of" "the" "shiso" "plant, " "often" "pickled" "in" "soy sauce" "and" "used" "as" "a" "condiment." |