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Shiso

Shiso is a cultivated herb in the mint family, botanically classified as *Perilla frutescens* var.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Shiso is a cultivated herb in the mint family, botanically classified as *Perilla frutescens* var. *crispa*. It is used especially in Japanese cuisine and is known for its aromatic leaves, which may be green or red. The plant is native to parts of East and South Asia and is now grown in many regions worldwide.

Botany

Shiso is the cultivar *Perilla frutescens* var. *crispa*, an aromatic herb in the mint family. Sources describe it as an annual or perennial herb with large, jagged, heart-shaped leaves.

Culinary use

The leaves are widely used in Japanese cooking, especially with sushi, sashimi, salads, noodles, tempura, and pickles. Green shiso is the main culinary form, while red shiso is often used as a natural dye.

Names and varieties

Shiso is known by several names, including perilla leaf, beefsteak plant, and Japanese mint. Commonly noted varieties include green shiso (*aojiso*) and red shiso (*akajiso*).

Origin and distribution

Shiso is described as originating in mountainous regions of China and India, with related accounts placing its broader origin in southern China and Myanmar. It is now cultivated in many parts of the world.

Key facts

  • Shiso is a cultivar of *Perilla frutescens* rather than a separate wild species.
  • It belongs to the mint family, Lamiaceae.
  • The leaves are commonly used fresh, pickled, or as garnish in Japanese cuisine.
  • Green and red forms are commonly distinguished in cooking and food colouring.
  • Red shiso is often used to colour pickled plums such as *umeboshi*.
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Canadian context

Shiso is available in some Canadian specialty groceries and restaurants, especially in Japanese, Korean, and other East Asian cuisines.

Frequently asked questions

What is shiso?
Shiso is an aromatic herb in the mint family, botanically identified as *Perilla frutescens* var. *crispa*.
Is shiso the same as perilla?
Shiso is a cultivated form of *Perilla frutescens* and is often referred to as perilla leaf in culinary contexts.
What does shiso look like?
It typically has large, serrated, heart-shaped leaves that may be green or red/purple.
How is shiso used in cooking?
It is used fresh, shredded, pickled, fried, or as garnish, especially in Japanese dishes such as sushi and sashimi.
What is red shiso used for?
Red shiso is commonly used to colour pickled plums and other pickles, rather than as a primary leafy ingredient.
Where does shiso come from?
It is associated with parts of East and South Asia, with sources describing origins in China and India or in the southern China–Myanmar region.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Shiso
    Supports: Scientific name, family, status as a cultigen, native range, and general description.
  2. Just One Cookbook — https://www.justonecookbook.com/shiso-perilla/
    Supports: Culinary uses, common names, green and red forms, and Japanese usage.
  3. Forks Over Knives — https://www.forksoverknives.com/how-tos/meet-shiso-the-japanese-herb-that-tastes-like-summer/
    Supports: Leaf appearance, colour forms, and herb description.
  4. Le Cordon Bleu — https://www.cordonbleu.edu/news/mystery-of-japanese-ingredients-shiso/en
    Supports: Green and red shiso distinction, use as food colouring, and culinary role.
  5. Nippon.com — https://www.nippon.com/en/japan-topics/c15303/
    Supports: Origin-related information, aroma compounds, and nutritional claims.