Japanese Food Tips

Green shiso leaf is a typical summer flavor vegetable of Japan. Actually, it is harvested all year round in plastic greenhouses. Aichi Prefecture, located in the center of Japan, accounts for about 50 percent of all production. The leaf is called aojiso or ōba depending on the region. It has a refreshing smell and is around 10 cm. The leaf is healthy because it contains carotene, vitamin B2, calcium, potassium and iron, and also has sterilization and antiseptic action. The leaf adds more flavor and improves the color of dishes. By itself, the leaf is used for sashimi garnish or is fried for tempura. If chopped, it is often used as a condiment for Japanese noodle dipping sauce or for chilled tofu. It is sold at supermarkets throughout Japan, so if you are interested in aojiso (or ōba) please buy it when you’re in Japan.