That’s simply the Asian cousin of the Italian basil pesto. The recipe is the same, but the taste is totally different. I had bought a huge pack of shiso leaves that I couldn’t use in time, so that was the tasty solution to prolongate their live.
I’ve used it to garnish a few dishes this week.
You’ll see these noodles soon.
I’ve kept the olive oil and sea salt.
A layer of oil on top to keep it a few days in the fridge. It looks muddy, but under the green freshness is intact.
It did not last long. You never made enough shiso pesto.
Leaves of shiso (perilla). Shiso has the acidity of sorrel. I saw sorrel in Japan once, that was in 20th century in an exotic market. So I’ve reported my sorrel addiction to these leaves…
That’s the same that you see on the 2 first photos. The shape ? Oh, well, I played with the scissors. There are also strips of shiso “melt” inside the rice.
There is also kimchi, natto (fermented soy beans) and napa cabbage in it.
Now I feel hot and energized for a walk in Autumn wind !
CAUTION : This stuff is highly addictive ! It's a tsukemono, J-style pickles. This one is a cousin of the picalilli. You can eat them with rice, tofu… or how you want. For instance, directly from the bowl, barefoot in front of the fridge in the middle of the night. A dinner with Yamagata no dashi This is not the run of mill tsukemono at your local sushi shop, but a regional specialty. Of course, I can buy some in Osaka but that's expensive. Ing … Read More