Shiso leaves condiment

Our artisan is located in Aomori, in northern Japan. He produces his own shiso on his own farm, harvesting each year seeds handed down from his ancestors that are unique to his farm.

During cultivation, leaves are sprayed with an enzymatic solution based on domestic rice vinegar. This healthy, natural insecticide also improves quality. Although this is the most time-consuming process, only medium-sized leaves are carefully selected and prepared for harvesting.

Red shiso leaves are prepared using only plum vinegar and sun-dried salt. No colorants, preservatives or chemical seasonings are used to maximize ingredients natural flavor. Plum vinegar is main flavor enhancer and key to aroma and flavor. It is also produced in-house.

These red shiso leaves are highly prized for their refreshing, low-salt flavor. It's a rare, hidden product. These tangy leaves, with their fresh, fruity notes, are much sought-after in the kitchen and by cheesemakers. Red shiso goes wonderfully with oysters, scallops, ceviche, meat or white fish tartars, fresh cheeses (goat's cheese)...

Quantities are limited!