All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Shisozu / perilla-infused vinegar

This bright red purple vinegar also takes on the refreshing aroma of akajiso purple perilla leaves. It imparts a soft pink color and soft shiso aroma when used as a replacement for regular vinegar.

Sodium content: 18 mg per 1 tablespoon


Large handful akajiso purple perilla leaves (60 leaves, 54 g in photo)
2 tsp (6 g) salt
300 cc rice vinegar


Rinse perilla leaves in plenty of water.


Squeeze water out of perilla leaves, and place in a bowl.
Sprinkle half of salt.
Rub and squeeze until liquid comes out. 

Discard liquid.


Sprinkle remaining salt, and rub and squeeze until liquid comes out.


Squeeze out liquid, and place in a jar that has been sterilized in boiling water.
Pour rice vinegar, cover, and store.
The vinegar takes on a reddish purple hue in 30 minutes or so.

  • Other vinegar works fine, too. I use rice vinegar, which makes it easier to use for Japanese food. 
  • Lemon juice is a nice addition for a fruity, fresh note.
  • The liquid that comes out from shiso leaves has a harsh taste, and is discarded each time.
  • Shiso's aroma intensifies after several days.
  • Some people add sugar or honey for use as a drink base (just like shiso juice).


Anonymous said...

What is thia user for?

neco said...

Mainly for salads and pickles but anything for which you would use vinegar for flavoring. While it depends on other seasonings, it imparts the refreshing shiso perilla aroma, which is especially nice in warm seasons.