Sodium content: 18 mg per 1 tablespoon
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.
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.
- 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).