Unless you were raised in Japan or Korea where it's commonly available, chances are you discovered shiso leaf (perilla) as a garnish with sashimi. If your path to perilla was through Japanese cuisine, you may also have encountered it on top of cold tofu, or on noodles dishes, as well as in a combination with pickled plum inside a rice ball or sushi roll. It's an acquired taste, but as those who fell in love with this fragrant herb in the mint family surely know, it's only a matter of time before you begin looking for shiso in your local supermarket. Some people even go as far as buying the seeds and raising them in their garden.

Whether you buy them in a store or raise them yourself, many shiso lovers are faced with a common issue: there's often too much of it once you've used it for your meal. If you keep the leaves in the refrigerator, they'll quickly wilt a few days later.

A writer at our sister site Grape found the perfect solution for shiso lovers: An "addictive and easy recipe" that can be made using only shiso leaves and seasonings.

You don't even need a kitchen knife, and there's no heating required!

Soy Marinated Shiso Leaf

  • 10 shiso leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated garlic (or tube)
  • roasted sesame seeds, to taste

The recipe is very simple. Place all of the abovementioned seasonings in a bowl and blend.

Wash shiso leaves in water and pat dry with kitchen paper.

Place the shiso leaves in a bowl or Tupperware container and drizzle the sauce over them.

Let it marinate for about 10 minutes and you're done!

The sweet and pungent sauce and the refreshing taste of the shiso leaves are perfect. Our writer was able to polish up a bowl of rice with these delicious shiso leaves.

If you like spicy food, try making it with 1 teaspoon of Doubanjiang or chili pepper.

It can be used as an accompaniment to rice, chopped up and used as a garnish for rice balls, or even as a snack to accompany drinks.

If you love shiso, why not give it a try?

By - grape Japan editorial staff.