Shiso Revisited

Here are more ideas for shiso, an Asian herb found in nearly all Japanese cooking.
We grow it as it has a fresh green flavor and is a great accent with any Asian dish. We use it wherever we use any of the following - tamari or soy sauce, miso, or rice.

Shiso is wonderful sliced in ribbons and added to a stir fry just before serving.

I add shiso to miso soup in the morning.

Shiso is great in an Asian dressing with sesame seeds, sesame butter (tahini) or any nut butter, a bit of honey and mild vinegar, salt and pepper or hot pepper - great on a Chinese cabbage and green onion salad.

In Japan people dry shiso and add shiso flakes to freshly cooked rice. I also add chopped shiso to rice.

And for an east meets west taste treat make a pesto with shiso and onions for pasta like you would basil. Ken made a great shiso and dill pesto last night for pasta.