shiso juice: "Red shiso is a Japanese perilla herb and is used for dyeing pickled ume. I would boil red perilla leaves with water, vinegar, and sugar and serve with cold soda or water. Tastes great and it's good for Japanese summer heat. It is a family recipe for summer here in Japan." —Naoko
Shiso, that green, hard-to-describe leaf most often seen in sushi restaurants, is sometimes awkwardly described as “Japanese basil.” This enigmatic herb is hard to describe for lots of reasons, but the primary one, I think, is that it goes by too many other names — perilla, ohba, summer coleus, and even, improbably, beefsteak leaf. But shiso now seems to be the leading candidate.
Purple shiso (aka Japanese basil)...a fabulously versatile herb
Shiso is used at all stages of growth. The seedlings are clipped and used as mejiso, as a fragrant garnish. The fully grown leaves, called oh-ba (big leaves), are used whole or shredded, as wrappings or garnish, as well as in pickles. And the flower buds, called hojiso, are salted and pickled.
...a little Japanese herb garden -- masaaki miyara...
Shiso: Basil’s Asian Cousin | By: lindsayjean | Shiso is a Japanese herb in the mint family, along with basil -- and like the rest of its family, shiso is a fresh vibrant shade of green. It sports fancy ruffled edges (1), and has a pleasantly assertive bite -- think similar to mint with a gingery edge, though its flavor is also described as herbal or citrusy. | Via: food52.com