Widely used herb from northern india and China. 

Often used to dye ginger and plums (umeboshi). Perfect for providing color to food and drinks and adds a minty aroma.

Red shiso (Akajiso) is a vibrant, aromatic herb from the mint family with deep ruby-purple leaves, known for its unique flavor blending basil, mint, anise, and citrus notes, used widely in East Asian cooking to color and flavor pickles (like umeboshi), drinks, and sushi, offering a fresh, slightly spicy taste with a crisp texture. 

Leaves: Deep purple, often with frilled edges, resembling nettle leaves but safe to touch.

Scent: Strong, fragrant, with hints of mint, basil, and sometimes cinnamon or clove. 

A complex blend: minty, basil-like, spicy, and slightly citrusy.

Milder and more basil-forward than green shiso. 

Coloring: Infuses liquids and foods with a bright red hue, especially with umeboshi (pickled plums) and their brine (umezu).

Flavoring: Used in sweet red juices, fermented pickles (shibazuke), sushi wraps, salads, and furikake (rice seasoning).

Garnish: Tender leaves and flower spikes (hojiso) can be used fresh or tempura-fried. 

Red Perilla, Purple Shiso, Beefsteak Plant, Red Mint, Chinese Basil (Perilla frutescens var. crispa).