" SHISO "

At the end of Summer, Ms. F. brings me brunches of SHISO from her New Jersey home garden every year. 

You may see SHISO leaves on a Sashimi-plate at Japanese Restaurant.  Shiso is a very important herb in Japanese cooking.  We do use them as a garnish for many dishes, and almost always at the end as an accent for it.  It produces small purplish flowers, and we will eat them as well.  You may see them with julienned Daikon on Sashimi dishes every now and then.  

In Japan, SHISO-Flowers are not difficult to find, but here in US it's rare to see them at Japanese Grocery stores.  I didn't get flowers this year, but I got plenty of SHSO NO MI or Shiso Seeds.

I do make condiments with them, every time I get SHISO from Ms.F.

I enjoy having then as a Bouquet for few days before I start making 

SHISO-NO-MI ZUKE or Pickled Shiso Seeds.

I cut seeds and leaves from stems.

And give a Water-Bath for Seeds.

Leaves are just washed well and I enjoyed them as SHISO-Tizane.

Washed SHISO-NO-MI were left on the sunny table to dry.

After drying completely, I separated them into 2 Jars.

Then I add either Sea-Salt or Low-Sodium Soy Sauce.

Keep them in a fridge.

2 weeks or so later.

My SHISO-NO-MI Zuke is ready to taste.

They are perfect for sliced Cucumbers to make quick salad.

Or as a topping for simple steamed rice.

I'll be bring extra for Ms.F. as a Thank You.

And a remainder for the Next Summer.....