Notes:
Two kinds of shiso: green (more sturdy and spinach-like) and purple (more flimsy and slightly more acidic - somewhat like sorrel).
Shiso no ha refers to fermented red shiso leaf.
Red shiso (akajiso) is used as a coloring agent for umeboshi.
Ideas:
Here is a version where they make Shibazuke, which is traditional ferment of eggplant, shiso, and ginger.
To preserve, they can be salt edthem and leave in fridge, then washed off when needed.
It can also be dried, and made into a seasoning powder, like furikake, with seaweed and sesame seed and such.
Shiso salt.
Shiso syrup for cocktails. What about a cheong?
Could make an umeboshi with peach or cherry or other stone fruit, preserving in salt and shiso?
Preparations:
- nectarine shiso lato → chutney with chilis
- 147g nectarine
- 8g shiso
- 90g water
- 5g salt
- cucumber shiso black pepper pickle
- 3% salt
- 530g cucumber
- 20g shiso
- 4g black pepper
- 862g total
- 26g salt
- Dried Shisho
- Question - to wash or not?