The purple-red form of the shiso (perilla) leaf, with a deep magenta colour and a sharp, minty-cumin aroma. Salted and massaged with umeboshi plums, it bleeds a brilliant red and dyes the plums their characteristic colour while adding its own fragrance; dried and ground it becomes the seasoning yukari. Its colour and scent are its purpose.
Where it comes from
The red-leaved variety of shiso, used above all to colour and flavour umeboshi pickled plums.
In the kitchen
Salted with umeboshi to dye and flavour them, or dried and ground into the seasoning yukari.
Nutrition (per 100g)
~37kcalCal
~4.0gProtein
~0.0gFat
~7.0gCarbs
~7.0gFiber
AI-estimated; model and run unavailable.
