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{{Short description|Variety of plant in the mint family}}
{{About|a culinary variety of perilla|the other variety|Perilla frutescens|the city in Japan|Shisō, Hyōgo}}
<!--{{Copy edit|date=May 2017}}-->
{{Infraspeciesbox 
| image = Perilla frutescens var. acuta.JPG
| image_caption = Red shiso
| genus = Perilla (plant)
| species = frutescens
| species_link = Perilla frutescens
| varietas = crispa
| authority = (Thunb.) H.Deane
| synonyms_ref = <ref>{{cite web |url=http://www.worldfloraonline.org/taxon/wfo-0000267286 |title=''Perilla frutescens var. crispa'' (Thunb.) H.Deane |date=2022 |website= World Flora Online |publisher= World Flora Consortium |access-date=17 December 2022}}</ref>
| synonyms =
* ''Dentidia nankinensis'' <small>Lour.</small>
* ''Dentidia purpurascens'' <small>Pers.</small>
* ''Dentidia purpurea'' <small>Poir.</small>
* ''Ocimum acutum'' <small>Thunb.</small>
* ''Ocimum crispum'' <small>Thunb.</small>
* ''Perilla acuta'' <small>(Thunb.) Nakai</small>
* ''Perilla arguta'' <small>Benth.</small>
* ''Perilla crispa'' <small>(Thunb.) Tanaka</small>
* ''Perilla frutescens'' var. ''acuta'' <small>(Thunb.) Kudô</small>
* ''Perilla frutescens'' var. ''arguta'' <small>(Benth.) Hand.-Mazz.</small>
* ''Perilla frutescens'' f. ''crispa'' <small>(Thunb.) Makino</small>
* ''Perilla frutescens'' var. ''crispa'' <small>(Benth.) Deane ex Bailey</small>
* ''Perilla frutescens'' var. ''nankinensis'' <small>(Lour.) Britton</small>
* ''Perilla nankinensis'' <small>(Lour.) Decne.</small>
* ''Perilla ocymoides'' var. ''crispa'' <small>(Thunb.) Benth.</small>
}}

'''''Perilla frutescens''''' '''var.''' '''''crispa''''', also known by its Japanese name '''shiso''' ({{lang|ja|紫蘇}}), is a [[cultigen]] of ''[[Perilla frutescens]]'', a herb in the mint family [[Lamiaceae]]. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several [[Form (botany)|forms]], as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is [[Perennial plant|perennial]] and may be cultivated as an [[Annual plant|annual]] in temperate climates. Different parts of the plant are used in [[East Asian cuisine|East Asian]] and [[Southeast Asian cuisine]].

== Names ==
The herb is known in Chinese as ''zǐsū'' ({{lang|zh|{{linktext|紫蘇}}}} "purple perilla"), which is the origin of the Japanese name ''shiso'' ({{lang|ja|{{linktext|紫蘇}}/{{linktext|シソ}}}}) and the Vietnamese name ''{{lang|vi|tía tô}}''.{{sfnp|Hu|2005|p=651}} It is also called ''huíhuísū'' ({{lang|zh|{{linktext|回回蘇}}}} "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' ({{lang|ko|소엽}}) or ''chajogi'' ({{lang|ko|차조기}}). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used.

In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.<ref name=tucker-debaggio>{{Harvp|Tucker|DeBaggio|2009|p=389}}, "name beefsteak plant.. from the bloody purple-red color.."</ref> Other common names include "perilla mint",<ref name="Haga1997">Wilson et al. (1977) {{linktext|apud}} {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> "Chinese basil",<ref name="kays" />{{sfnp|Yu|Kosuna|Haga|1997|p=3}} and "wild basil".<ref name="vaughan" /> The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.<ref name="vaughan" /><ref>Duke (1988) apud {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> Red-leaf varieties are sometimes called "purple mint".<ref name="Haga1997" /> In the [[Ozarks]], it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a [[rattlesnake|rattlesnake's]] rattle.{{sfnp|Foster|Yue|1992|pp=306-308}} The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of [[sushi]].<ref>{{cite book|last=Burum|first=Linda|title=A Guide to Ethnic Food in Los Angeles |publisher=HarperPerennial|year=1992|url=https://books.google.com/books?id=_Bz-i3eWmxkC|page=70|isbn=978-0-06-273038-1}}</ref>

The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different [[cultigen]] (''[[Perilla frutescens]]'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea.<ref>{{cite dictionary|last=Hosking|first=Richard |title=egoma, shiso|dictionary=A Dictionary of Japanese Food: Ingredients & Culture|publisher=Tuttle Publishing|year=2015|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&q=shiso+egoma+perilla&pg=PA37|pages=37, 127|isbn=9781462903436}}</ref><ref>{{citation|last1=Hall|first1=Clifford III |last2=Fitzpatrick  |first2=Kelley C. |last3=Kamal-Eldin|first3=Afaf|title=Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils|work=Gourmet and Health-Promoting Specialty Oils|url=https://books.google.com/books?id=1LF3CgAAQBAJ&pg=PA152|page=152|isbn=978-0-12-804351-6|date=2015-08-25}}</ref>

When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name ''Perilla nankinensis'', after the city of [[Nanking]].<ref name="floricultural1855">{{citation|title=List of Select and New Florists' Flowers|date=March 1855|url=https://books.google.com/books?id=Nc4dAQAAIAAJ&pg=PA62|author=anonymous|journal=The Floricultural Cabinet, and Florists' Magazine|volume=23|page=62|place=London|publisher=Simpkin,Marshall, & Co.|format=google}} "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden".</ref> This name is now less common than ''Perilla frutescens''.

== Origins and distribution ==
It is suggested that the native origins of the plant are mountainous regions of India and China,<ref name="roecklein&leung"/> although other sources point to Southeast Asia.<ref name="hagers"/>

== History ==
''Perilla frutescens'' was cultivated in [[ancient China]].<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=109 |isbn=0-415-92746-3}}</ref> One of the early mentions comes from the ''Supplementary Records of Renowned Physicians'' ({{lang|zh|名醫別錄}} ''Míng Yī Bié Lù''), written around 500 AD,{{sfnp|Yu|Kosuna|Haga|1997|p=37}} where it is listed as ''su'' ({{lang|zh|{{Wikt-lang|zh|蘇|蘇}}}}), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries.<ref>{{harvp|Yu|Kosuna|Haga|1997|p=3}}, citing:{{citation|last=Tanaka|first=K.|title=Effects of Periilla|year=1993|journal=My Health|issue=8|pages=152–153}} (in Japanese).</ref>

Red shiso became available to gardening enthusiasts in England around 1855.<ref name="floricultural1855"/> By 1862, the English were reporting overuse of this plant, and proposing ''[[Solenostemon scutellarioides|Coleus vershaeffeltii]]''<ref>{{citation|last=Dombrain|first=H. H.|title=Floral Magazine|url=https://books.google.com/books?id=RXUCAAAAYAAJ&pg=PA96|year=1862|volume=2|place=London|publisher=Lovell Reeve|format=google}}, Pl. 96</ref> or ''[[Amaranthus tricolor|Amaranthus melancholicus]]'' var. ''ruber'' made available by [[John Gould Veitch|J.G.&nbsp;Veitch]] as an alternative.<ref>{{citation|last=Dombrain|first=H. H.|title=New or rare plants|url=https://books.google.com/books?id=XDdNAAAAYAAJ&pg=PA181|year=1862|journal=The Gardener's Monthly and Horticultural Advertiser|volume=4|page=181|place=London|publisher=Lovell Reeve|format=google}}</ref> It was introduced later in the United States, perhaps in the 1860s.<ref>{{citation|last=Maloy|first=Bridget|title=The Horticultural Department:The Culture of Flowers|url=https://books.google.com/books?id=QOkhAQAAMAAJ&pg=PA222|year=1867|journal=The Cultivator & Country Gentleman|volume=29|page=222|place=Alban, NY|publisher=Luther Tucker & Son|format=google}}, "''Perilla nankinensis'' was one of the first of the many ormanental foliaged plants brought into the gardens and greenhouses of this country within few years. "</ref><ref>{{harvp|Foster|Yue|1992|pp=306-8}} gives mid-19th century as introductory period into the US.</ref> Today, it is considered a [[Weedy species|weed]] or [[Invasive species|invasive]] species.

== Description ==
Shiso grows to {{convert|40|-|100|cm}} tall.<ref name="nitta&lee&ohnishi">{{harvp|Nitta|Lee|Ohnishi|2003}}, pp. 245-</ref> It has broad ovate leaves with pointy ends and [[serrate]]d margins, arranged [[Phyllotaxis|oppositely]] with long [[Petiole (botany)|leafstalks]]. Shiso seeds are about 1&nbsp;mm in size, and are smaller and harder compared to other perilla varieties.<ref>{{harvp|Heibonsha|1969}} Encycl. states egoma seeds are about 1.2 mm, slightly larger than shiso seeds. However, egoma seeds being grown currently can be much larger.</ref><ref>{{harvp|Oikawa|Toyama|2008|p=5}}, ''egoma'', sometimes classed ''P. frutescens'' var. ''Japonica'', exhibited sizes of sieve caliber between 1.4 mm ~ 2.0 mm for black seeds and sieve caliber between 1.6 mm ~ 2.0 mm for white seeds.</ref> Seeds weigh about 1.5&nbsp;g per 1000 seeds.<ref>This is based on 650 seeds/gram reported by a purveyor [http://www.nickys-nursery.co.uk/seeds/pages/altsal1.htm Nicky's seeds]; this is in ballpark with {{cite web|title=The ABCs of Seed Importation into Canada|publisher=Canadian Food Inspection Agency |url=http://www.inspection.gc.ca/english/plaveg/seesem/abce.shtml |access-date=2012-03-31}} also quotes 635 per gram, though it is made unclear which variety</ref>
The plants are not frost hardy. In [[Hardiness zone|USDA zones]] 11 and above, they grow as perennials.<ref>{{Cite web|url=https://bonnieplants.com/planting-guides/shiso-zone-planting-guide/|title = Shiso}}</ref>

=== Varieties ===
Several [[Form (botany)|forms]] of shiso exist.<ref>[http://bean.bio.chiba-u.jp/bgplants/ylist_srch_easy.php?any_field=&family=&species=Perilla+frutescens&capital=0&family_order=0&family_disp_type=1&spec_order=0&list_type=0&search=%E6%A4%9C%E7%B4%A BG Plants 和名−学名インデックス（YList）]</ref> They are defined by the color and [[Morphology (biology)|morphology]] of the leaves, though coloring is also found on the stalk and flower buds. Redness in shiso is caused by shisonin, an [[anthocyanin]] pigment found in perilla.<ref>{{harvp|Yu|Kosuna|Haga|1997|p=151}}: "Kondo (1931) and Kuroda and Wada (1935) isolated an anthocyanin pigment from purple Perilla leaves and gave it the name shisonin".</ref> Ruffled red shiso was the first form examined by Western botanists, and [[Carl Peter Thunberg]] named it ''P. crispa'' (meaning "wavy" or "curly"). That Latin name ''crispa'' was later retained when shiso was reclassified as a cultigen.

; Red shiso ([[Form (botany)|f.]] ''purpurea''): Leaves red on both sides, flat surface. Often called simply "shiso".
; Ruffled red shiso (f. ''crispa''): Leaves red on both sides, ruffled surface.
; Green shiso (f. ''viridis''): Leaves green on both sides, flat surface.
; Ruffled green shiso (f. ''viridi-crispa''): Leaves green on both sides, ruffled surface. Cultivar.
; Bicolor shiso (f. ''discolor''): Leaves green on top side, red on back side, flat surface. Cultivar.
; Variegated shiso (f. ''rosea''): Leaves a mix of green and red on both sides, flat surface.

<gallery widths="240" heights="200">
Purple Perilla foliage.JPG|Red shiso growing in the wild
Red Shiso field 2.jpg|Red shiso field in [[Fukui City]], [[Japan]]
Saint-Girons - Avenue du Maréchal Foch - 20150904 (1).jpg|Red shiso in [[Saint-Girons, Ariège|Saint-Girons]], [[France]]
Red Shiso - Perilla frutescens var. crispa f. purpurea.jpg|Red Shiso, used to color ''[[Umeboshi]]'' red, in [[Kaga, Ishikawa]] [[Japan]]
Perilla_Beijing.jpg|Green shiso in [[Beijing]], [[China]]
Beefsteak plant (21228989453).jpg|Green shiso flower
Beefsteak plant (21823908946).jpg|Green shiso flower
Shiso detail.jpg|Green shiso as a potted plant
Gardenology.org-IMG 2985 rbgs11jan.jpg|Bicolor shiso in the [[Royal Botanic Garden, Sydney|Royal Botanic Garden]], [[Sydney]], [[Australia]]
Beefsteak Plant, pod, upper marlboro, md 2015-04-10-20.34.04 ZS PMax (17105989152) (2).jpg|Shiso seed pods
</gallery>

== Culinary use ==
Cultivated shiso is eaten in many East and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in [[perilla ketone]], which is potentially toxic.{{Citation needed|date=October 2022}}

===East Asia===
==== China ====
[[Chinese cuisine]] also utilizes shiso, named ''zi su'' (紫苏), ''bai su'' (白苏), or ''huihui su'' (回回苏) in Chinese. It is sometimes used as a decorative ingredient, and is sometimes eaten to reduce grease (as with [[barbecue]]). It is common practice to accompany fish and crab dishes with ''zisu'', as it is believed that ''zisu'' leaves can offset the toxins in seafood.<ref>{{Cite web |title=紫苏香浓，一物三药 |url=http://szyyj.gd.gov.cn/zyyfw/ysbj/content/post_3930601.html |access-date=2023-04-13 |website=szyyj.gd.gov.cn}}</ref>

==== Japan ====
{| class="wikitable" style="float:right; margin-left:6px;"
|+ Japanese names for shiso types
| rowspan="2" | Red shiso (f. ''purpurea'') || ''Shiso'' (紫蘇)
|-
| ''Akajiso'' (赤紫蘇)
|-
| Ruffled red shiso (f. ''crispa'') || ''Chirimen-jiso'' (縮緬紫蘇)
|-
| rowspan="2" | Green shiso (f. ''viridis'') || ''Aojiso'' (青紫蘇)
|-
| ''Ōba'' (大葉)
|-
| Ruffled green shiso (f. ''viridi-crispa'') || ''Chirimen-aojiso'' (縮緬青紫蘇)
|-
| Bicolor shiso (f. ''discolor'') || ''Katamen-jiso'' (片面紫蘇)
|-
| Variegated shiso (f. ''rosea'') || ''Madara-jiso'' (斑紫蘇)
|}
''Shiso'' (紫蘇) is extensively used in [[Japanese cuisine]]. Red, green, and bicolor varieties are used for different purposes.

Red shiso is called ''akajiso'' (赤紫蘇). It is used in the making of ''[[umeboshi]]'' (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in ''[[Umeboshi#Production|umezu]]'', the vinegary brine that results as a byproduct of pickling plums.<ref name=heibonsha>{{harvp|Yu|Kosuna|Haga|1997|pp=1–2, 10–11}}</ref><ref>{{harvp|Shimbo|2001|pp=142-}}</ref> It can also be combined with ''umezu'' to make certain types of [[sushi]]. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make ''shibazuke'', a type of fermented [[eggplant]].<ref>{{cite book|last=Ogawa|first=Toshio|publisher=Hoiku-sha (保育社) |title=Tsukemono|year=1978|url=https://books.google.com/books?id=FQ_vtQp-Zj4C&pg=PA115|format=preview|isbn=978-4-586-50423-7 |page=115}}</ref>

Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called ''yukari''.<ref>{{harvp|Andoh|Beisch|2005|pp=12, 26–7}}</ref> The word ''yukari'' is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general.<ref>Used as such by Japanese-American author, {{harvp|Andoh|Beisch|2005|pp=26-7}}</ref><ref>{{cite web|url=http://www.mishima.co.jp/study/yukari/name.html|publisher=Mishima foods webpage|title=名前の由来 (origin to its name)|archive-url=https://web.archive.org/web/20120515201101/http://www.mishima.co.jp/study/yukari/name.html|archive-date=2012-05-15}}</ref> Red shiso leaf flakes are a common ingredient in ''[[furikake]]'' seasonings, meant to be sprinkled over rice or mixed into ''[[onigiri]]'' (rice balls).

Green shiso is called ''aojiso'' (青紫蘇) or ''ōba'' (大葉 "big leaf"). It is used to garnish noodle dishes like ''[[hiyamugi]]'' or ''[[sōmen]]'', meat dishes like [[sashimi]], ''[[tataki]]'' and ''[[namerō]]'', and [[tofu]] dishes like ''[[hiyayakko]]''. [[Whitebait]] (''shirasu'') sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold [[wasabi]], or ''tsuma'' (garnishes). Leaves can also be battered on one side and fried to make [[tempura]], and are served with other fried items.<ref name=mouritsen>{{harvp|Mouritsen|2009|pp=110–112}}</ref> Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan, [[pasta]] is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw ''[[tarako (food)|tarako]]'' (pollock roe).<ref>{{cite book|last=Rutledge|first=Bruce|title=Kūhaku & Other Accounts from Japan|url=https://books.google.com/books?id=mTSlx7krSfEC&pg=PA219|format=preface|pages=218–9|isbn=978-0-974199-50-4 |year=2004}} gives this tarako and shiso spaghetti recipe</ref> Green shiso has even been used in [[pizza]] toppings in lieu of basil. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso.<ref>{{cite web |url=http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |title=Pepsi Shiso &#124; Japan Probe |access-date=2010-05-10  |archive-url=https://web.archive.org/web/20100510071902/http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |archive-date=2010-05-10 }}</ref>

Shiso seed pods (fruits) are called ''shiso no mi'', and are salted and preserved like a spice. They can be combined with fine slivers of [[daikon]] (radish) to make a simple salad.<ref name="larkcom">{{harvp|Larkcom|2007}}</ref> Oil pressed from the seeds was once used for deep-frying.<ref name=heibonsha/>

Shiso sprouts, buds and [[cotyledon]]s are all called ''mejiso'' (芽紫蘇), and used as garnish. Red sprouts are called ''murame'', and green sprouts are called ''aome''.<ref name=chefs-best-tsuma>{{harvp|Ishikawa|1997|p=108}}. Photograph shows both green shiso sprouts (''aome'') and slightly larger red shiso sprouts (''mura me'') with true leaves</ref> Although not often served in restaurants, ''mejiso'' are used as [[microgreen]]s.

Shiso flowers are called ''hojiso'' (穂紫蘇), and used as garnish for [[sashimi]]. They are intended to be scraped off the stalk with chopsticks, and added as flavoring to the soy sauce dip. The flowers can also be pickled.

<gallery widths="240" heights="200">
Kansaifoods Co., Ltd.「力丸」寿司.jpg|Various types of [[sushi]] with green shiso leaves
Ikura don.jpg|''[[Donburi#Ikuradon|Ikura-don]]'' with green shiso garnish
Sakura shrimp and Whitebait from Suruga bay.jpg|Shrimp and [[whitebait]] [[sashimi]] with green shiso leaves
Japanese raw whitebait and shimesaba 2014.jpg|''Shimesaba'' (cured [[mackerel]]) and whitebait sashimi with green shiso leaves
Assorted Sashimi (6639227195).jpg|Green shiso leaf used to hold [[sashimi]]
Akasiso.JPG|''[[Umeboshi]]'' pickled with red shiso
Yukari on Rice.jpg|Red shiso salt (''yukari'') on rice
</gallery>

==== Korea ====
In [[Korean cuisine]], shiso is called ''soyeop'' ({{lang|ko|소엽}}) or ''chajogi'' ({{lang|ko|차조기}}). It is less popular than the related cultigen, ''[[Perilla frutescens|P. frutescens]]'' (''deulkkae''). ''Soyeop'' is commonly seen as a wild plant, and the leaves are occasionally used as a ''[[ssam]]'' vegetable.<ref name="Yi">{{Cite book|url=http://terms.naver.com/entry.nhn?docId=772026&cid=46686&categoryId=46694|title=San-namul deul-namul dae baekgwa|last=이|first=영득|publisher=황소걸음|year=2010|isbn=978-89-89370-68-0|language=ko|script-title=ko:산나물 들나물 대백과|via=[[Naver]]}}</ref> Red leaves are sometimes pickled in [[soy sauce]] or [[doenjang|soybean paste]] as a ''[[jangajji]]'', or deep-fried as ''[[bugak]]'' with a thin coat of [[rice flour|rice-flour]] batter.<ref name="Yi" />

<gallery widths="240" heights="200">
Yukhoe by hirotomo in Matsusaka, Wakayama.jpg|''[[Yukhoe]]'' (raw steak) with green shiso leaf
</gallery>

===Southeast Asia===
==== Laos ====
In Laos, red shiso leaves are called ''pak maengda'' (ຜັກແມງດາ). They are used to add fragrance to ''[[khao poon]]'' (ເຂົ້າປຸ້ນ), a [[rice vermicelli]] dish that is similar to the Vietnamese ''bún''.

==== Vietnam ====
In Vietnam, shiso is called ''tía tô''.<ref name="Nitta">{{Cite journal|last1=Nitta|first1=Miyuki|last2=Lee|first2=Ju Kyong|last3=Ohnishi|first3=Ohmi|title=Asian Perilla crops and their weedy forms: Their cultivation, utilization and genetic relationships|journal=Economic Botany|date=April 2003|volume=57|issue=2|pages=245–253|doi=10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2|s2cid=30209741 }}</ref> Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese ''tía tô'' are often bicolored, with leaves that are red on the backside.

''Tía tô'' leaves are used in [[Cuisine of Vietnam|Vietnamese cuisine]] for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with ''{{lang|vi|[[bún]]}}'' ([[rice vermicelli]]). Leaves are also pickled.

== Biochemistry ==
Shiso's distinctive flavor comes from [[perillaldehyde]], which is found only in low concentrations in other perilla varieties, including ''[[Perilla frutescens]]''.{{sfnp|Tucker|DeBaggio|2009|p=389}}<ref name="Ito">{{Cite book|title=Phytochemistry Research Progress|last=Ito|first=Michiho|publisher=[[Nova Biomedical Books]]|year=2008|isbn=978-1-60456-232-3|editor-last=Matsumoto|editor-first=Takumi|location=New York|pages=13–30|chapter=Studies on Perilla Relating to Its Essential Oil and Taxonomy|chapter-url=https://books.google.com/books?id=l5Mo0M5CqQcC&pg=PA13}}</ref> The [[oxime]] of perillaldehyde, [[perillartine]], is about 2,000 times sweeter than [[sucrose]].{{sfnp|O'Brien-Nabors|2011|p=235}} However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an [[artificial sweetener]] to sweeten tobacco.<ref>Kinghorn and Compadre (2001) apud {{harvp|O'Brien-Nabors|2011|p=235}}.</ref>

Wild shiso is rich in [[perilla ketone]], which is a potent lung toxin to some livestock.<ref name="tucker">{{harvp|Tucker|DeBaggio|2009|p=389}}</ref> When consumed by cattle and horses, it causes [[pulmonary edema]], leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied.<ref name="tucker" />

The plant produces the [[natural product]] perilloxin, which is built around a [[3-benzoxepin]] [[Moiety (chemistry)|moiety]]. Like [[aspirin]], perilloxin inhibits the [[enzyme]] [[cyclooxygenase]] with an [[IC50|IC<sub>50</sub>]] of 23.2&nbsp;μM.<ref>{{cite journal|last2=Steigel|first2=A.|last3=Reininger|first3=E.|last4=Bauer|first4=R.|year=2000|title=Two new prenylated 3-benzoxepin derivatives as cyclooxygenase inhibitors from ''Perilla frutescens'' var. ''acuta''|journal=[[J. Nat. Prod.]]|volume=63|issue=3|pages=403–405|doi=10.1021/np990362o|first1=J.-H.|last1=Liu|pmid=10757731}}</ref>

Other [[chemotypes]] include [[eschscholzia]] ketone, [[perillene]], and the [[phenylpropanoids]] [[myristicin]], [[dillapiole]], [[elemicin]], [[citral]], and a type rich in [[rosefuran]].{{Citation needed|date=June 2021}}

Shiso contains only about 25.2–25.7% [[lipid]],<ref>Hyo-Sun Shin, in {{harvp|Yu|Kosuna|Haga|1997|pp=93-}}, citing Tsuyuki et al. (1978)</ref> but still contains a comparable 60% ratio of [[Alpha-Linolenic acid|ALA]].<ref>{{cite journal|last=Esaki|first=Osamu <!--江崎治-->|title=Seikatsu shūkan yobō no tame no shokuji/undō ryōhō no sayōkijo ni kansuru kenkyū |script-title=ja:生活習慣病予防のための食事・運動療法の作用機序に関する研究|url=http://www.journalarchive.jst.go.jp/jnlpdf.php?cdjournal=jsnfs1983&cdvol=59&noissue=6&startpage=323&lang=ja&from=jnltoc|year=2006|journal=Proceedings of the JSNFS <!--日本栄養 食糧学会誌-->|volume=59|issue=5|page=326}}gives 58%</ref><ref>{{harvp|Hiroi|2009|p=35}},{{clarify|reason=2009 or 2010|date=August 2013}} gives 62.3% red, 65.4% green shiso</ref> Aromatic essential oils present are [[limonene]],<ref name="Ito" /> [[caryophyllene]],<ref name="Ito" /> and [[farnesene]].{{Citation needed|date=April 2012}}

Bactericidal and preservative effects of shiso, due to the presence of terpenes such as perilla alcohol, have been noted.<ref name=mouritsen/>

== Cultivation ==
[[File:大葉 茨城 2017 (33437036095).jpg|thumb|250px|Green shiso leaves (''ōba'') being sold at a market in [[Ibaraki Prefecture|Ibaraki]], [[Japan]]]]
[[File:Green shiso perilla.jpg|thumb|250px|Green shiso leaves (''ōba'')]]
In temperate [[climate]]s, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.

=== Japan ===
{{Graph:Chart
|type=rect|width=800
|xAxisTitle=Year|xAxisAngle=-45|yAxisTitle=Production in 1,000t
|x=1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009
|y=7,9,11,11,12,12,13,15,18,19,19,19,18,18,17,17,17,16,15,15,14,14,14,11,13,12,12,12,11,11,11,11,11,11
|showValues=
}}
The bar graph shows the trend in total production of shiso in Japan, as given by the [[Ministry of Agriculture, Forestry and Fisheries (Japan)|Ministry of Agriculture, Forestry and Fisheries]]<ref name=okashin/><ref>{{harvp|MAFFstat|2012b}}, FY2009, title: "Vegetables: Domestic Production Breakdown (野菜の国内生産量の内訳)" , [http://www.e-stat.go.jp/SG1/estat/Xlsdl.do?sinfid=000010164346 Excel button] (h001-21-071.xls) For green shiso, cumulative figures for shiso as vegetable is used.)</ref>

The biggest producer of shiso for the food market is [[Aichi Prefecture]], boasting 3,852 tons, or 37.0% of national production (2008 data).<ref name=aichi-tokusan>{{cite web|author=Aichi Prefecture|url=http://www.ja-aichi.or.jp/top/nougyou.html#6|title=愛知の特産物（平成21年）|year=2011|access-date=2012-04-02}}, starred data is FY2008 data.</ref> Data for greenhouse production, which is a better indicator of crop yield, gives 3,528 tons for Aichi Prefecture, or 56% share of national production.<ref name=okashin/><ref>Both these numbers square with {{harvp|MAFFstat|2012a}} figures</ref> The difference in percentage is an indicator that in Aichi, the leaves are 90% greenhouse produced, whereas nationwide the ratio is 60:40 in favor of indoors over open fields.<ref>{{harvp|MAFFstat|2012a}}</ref>  In Aichi Prefecture, the city of [[Toyohashi, Aichi|Toyohashi]] produces the most shiso in Japan.<ref name="ja-toyohashi"/><ref>This can be derived from {{harvp|MAFFstat|2012a}}, with minimal data analysis. Aichi produces four times as much as the 2nd ranked [[Ibaraki Prefecture]] and Toyohashi grew 48% of it, so about double any other prefectural total.</ref> They are followed in ranking by [[Namegata, Ibaraki]].

There seems to be a growth spurt for shiso crops grown for industrial use. The data shows the following trend for crops targeted for oil and perfumery.<!--use: FY2002: n/a;  FY2003: 6.3t; FY2004:282.2t;  FY2005:239.1t; FY2006:770.8t (†); FY2007 1055.60t--><ref>{{harvp|MAFFstat|2012c}}</ref>

==== History ====
Green shiso was not industrially grown until the 1960s.{{sfnp|Shimbo|2001|p=58}} Production volume remained negligible until 1976. Several accounts exist regarding the beginnings of shiso production.

According to one anecdote, in 1961, a [[Consumers' co-operative|food co-operative]] from [[Shizuoka Prefecture|Shizuoka]] specializing in ''tsuma'' (garnishes) began shipping green shiso to the [[Osaka]] market, where it grew so popular the name ''ōba'' (大葉 "big leaf") became the trade name for bunches of picked green leaves.<ref>{{cite book|title=Nihon ryōri yurai jiten |script-title=ja:日本料理由来事典|publisher=Dōhōsha<!--:ja:同朋舎-->|year=1990|isbn=978-4-8104-9116-6|volume=1<!--上--> |last1=Kawakami |first1=Kōzō |author-link=:ja:川上行蔵|last2=Nishimura |first2=Motozaburō |author-link2=:ja:西村元三朗}}, quoted by {{cite web|url=http://www.ytv.co.jp/announce/kotoba/|title=Kotoba no hanashi 1249: Ōba to shiso |script-title=ja:ことばの話1249「大葉と紫蘇」|date=2003-06-26|publisher=Toshihiko Michiura's Heisei kotoba jijo <!--道浦俊彦の平成ことば事情-->|access-date=2012-04-02}}: "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.."</ref>

Another account places the start of green shiso production origin in the city of [[Toyohashi, Aichi|Toyohashi]], the foremost ''ōba'' producer in the country.<ref name="ja-toyohashi">{{cite web|url=http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|title=JA Toyohashi brand |script-title=ja:豊橋ブランド |year=2012|access-date=2012-04-02|archive-url=https://web.archive.org/web/20110127013130/http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|archive-date=2011-01-27}}, under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's {{abbr|No.|number}}&nbsp;1 producer of both edible chrysanthemums and shiso</ref> It claims that the Toyohashi Greenhouse Horticultural [[Japan Agricultural Cooperatives|Agricultural Cooperative]]{{Efn|Toyohashi Engei Nōkyō (豊橋園芸農協).}} experimented with planting green shiso around 1955, and started merchandising the leaves as ''ōba'' around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970.<!--40年代後半には周年栽培が確立、検査体制も充実し、保冷輸送や保冷庫も完備された。平成4年、減農薬への取り組みがスタートし、13 年には鮮度保持フィルムP プラスを使用した大葉小袋入れを商品化した。20年1月には長期にわたり研究してきた。新品種「愛経1号」が種苗登録され、大葉栽培は大きく発展した。--><ref name="okashin">{{harvp|Okashin|2012}} website pdf, p.174</ref>

In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports.<ref name=okashin/> Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso.

The word ''ōba'' was originally a trade name and was not listed in the popular dictionary ''[[Shin Meikai Kokugo Jiten]]'' as "green shiso" until its 5th edition (1997).{{sfn|Kindaichi|1997}}

== See also ==
{{Commons category|Perilla frutescens var. crispa}}
{{Wikispecies|Perilla frutescens var. crispa}}
* [[Tantakatan]]

== References ==
{{Reflist|30em|refs=

<ref name="vaughan">{{Cite encyclopedia|title=The New Oxford Book of Food Plants |editor-last=Vaughan |editor-first=John |editor-last2=Geissler|editor-first2=Catherine |publisher=[[Oxford University Press]]|year=2009|isbn=978-0-19-954946-7|edition=2nd|location=Oxford|url=https://books.google.com/books?id=2g99Q6-RSdAC&pg=PT340 |page=340}}</ref>

<ref name="hagers">{{Cite book|url=https://books.google.com/books?id=XGXnVRiu3zoC&pg=PA328|title=Hagers Handbuch der Pharmazeutischen Praxis|publisher=[[Gabler Wissenschaftsverlage]]|year=1998|isbn=978-3-540-61619-1|editor-last=Blaschek|editor-first=Wolfgang|edition=3|location=Berlin|pages=328–|language=de|editor-last2=Hänsel|editor-first2=Rudolf|editor-last3=Keller|editor-first3=Konstantin|editor-last4=Reichling|editor-first4=Jürgen|editor-last5=Rimpler|editor-first5=Horst|editor-last6=Schneider|editor-first6=Georg}}</ref>

<ref name="kays">{{Cite book|url=https://books.google.com/books?id=9c7LggdxjBcC&pg=PA677|title=Cultivated Vegetables of the World:: A Multilingual Onomasticon|last=Kays|first=S. J.|publisher=[[Wageningen Academic Publishers]]|year=2011|isbn=978-90-8686-164-4|location=Wageningen|pages=180–181, 677–678}}</ref>

<ref name="roecklein&leung">{{Cite book|editor-last=Roecklein|editor-first=John C.|editor-last2=Leung|editor-first2=PingSun |title=A Profile of Economic Plants |location=New Brunswick, U.S.A |publisher=[[Transaction Publishers]]|year=1987 |url=https://books.google.com/books?id=C8eRalwPua0C&pg=PA349|page=349 |isbn=978-0-88738-167-6 }}</ref>
}}

==Notes==
{{notelist}}

== Works cited ==
{{Refbegin}}
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*{{cite book|last=Larkcom|first=Joy |title=Oriental Vegetables|publisher=Frances Lincoln|year=2007|url=https://books.google.com/books?id=b8TeYK0nCWcC&pg=PA112|format=preview|pages=112–|isbn=978-0-7112-2612-8 }}

;(Cookbooks)
*{{citation|last1=Andoh|first1=Elizabeth|last2=Beisch|first2=Leigh|title=Washoku: recipes from the Japanese home kitchen|year=2005|publisher=Random House Digital, Inc.|url=https://books.google.com/books?id=vGGSh3PSwQAC&pg=PA47|format=google|isbn=978-1-58008-519-9|page=47}}
*{{cite book|last=Mouritsen|first=Ole G.|others=Jonas Drotner Mouritsen |title=Sushi: Food for the Eye, the Body and the Soul |publisher=Springer |year=2009|url=https://books.google.com/books?id=RJxuV-0eT4UC&pg=PA110|isbn=978-1-4419-0617-5 |pages=110–112}}
*{{citation|last=Shimbo|first=Hiroko|title=The Japanese kitchen: 250 recipes in a traditional spirit|publisher=Harvard Common Press|year=2001|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA142|format=preview|isbn=978-1-55832-177-9 }}
*{{citation|last1=Tsuji|first1=Shizuo|last2=Fisher|first2=M.F.K. |title=Japanese Cooking: A Simple Art|publisher=Kodansha International|year=2007|url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA89|format=preview|isbn=978-4-7700-3049-8 |page=89}}
* {{cite book|last=Ishikawa|first=Takayuki<!--石川貴之 ed.--> |title=Ninki no nihon ryōri: ichiryū itamae ga tehodoki suru |script-title=ja:人気の日本料理―一流板前が手ほどきする |trans-title=Chef's Best Choice Japanese Cuisine |series=Bessatsu Kateigaho mook<!--別冊家庭画報 ムック-->|publisher=Sekaibunkasha|year=1997|isbn=978-4-418-97143-5 }}

;(Nutrition and chemistry)
*{{citation|last=O'Brien-Nabors|first=Lyn|title=Alternative Sweeteners|publisher=CRC Press|year=2011|url=https://books.google.com/books?id=coDPwzFX7rAC&pg=PA235|format=preview|page=235|isbn=978-1-4398-4614-8}}
*{{citation|last1=Yu |first1=He-Ci |last2=Kosuna |first2=Kenichi |last3=Haga |first3=Megumi |title=Perilla: the genus Perilla |series=Medicinal and aromatic plants--industrial profiles |volume=2 |publisher=CRC Press |year=1997 |url=https://books.google.com/books?id=M5A71gsWUskC |isbn=978-90-5702-171-8}}, pp.&nbsp;26–7

;(Japanese dictionaries)
* {{cite dictionary|last=Shinmura|first=Izuru|script-title=ja:広辞苑 |title=[[Kōjien]] |year=1976|publisher=Iwanami}}
* {{cite encyclopedia|ref={{SfnRef|Heibonsha|1969}}|last1=Satake |first1=Yoshisuke<!--botany section--> |author-link=:ja:佐竹義輔 |last2= Nishi |first2=Sadao <!--西貞夫, agricultural and nutrition--> |last3=Motoyama |first3=Tekishū |author-link3=:ja:本山荻舟 |script-title=ja:しそ |title=Shiso |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |volume=10 |publisher=Heibonsha |orig-date=1968|year=1969 |pages=246–7}} {{in lang|ja}}
*{{citation|last=Kindaichi|first=Kyōsuke<!--金田一京助--> |author-link=Kyōsuke Kindaichi|script-title=ja:新明解国語辞典 |title=Shin Meikai Kokugo Jiten |edition=5th |publisher=Sanseido <!--三省堂|--> |year=1997|url=https://books.google.com/books?id=K0tNAQAAIAAJ|isbn=978-4-385-13099-6}}

;(Japanese misc. sites)
*{{cite web|ref={{SfnRef|Okashin|2012}} |url=http://www.okashin.co.jp/jiba/|title=Aichi no jiba sangyō |script-title=ja:あいちの地場産業|author=Okashin <!--Okazaki Shinkni Bank(岡崎信用金庫)-->|access-date=2012-04-02 |archive-url=https://web.archive.org/web/20070812003043/http://www.okashin.co.jp/jiba/|archive-date=2007-08-12}}: right navbar "9 農業(野菜)"

;(Ministry statistics)
*{{cite web|author=MAFFstat|year=2012a|title=地域特産野菜生産状況調査(regional specialty vegetables production status study)|url=http://www.maff.go.jp/j/tokei/kouhyou/tokusan_yasai/|access-date=2012-04-02}}. It gives to ink to H12 (FY2000), H14 (FY2002),  H16 (FY2004), H18 (FY2006), H20 (FY2008) figures. They are not direct links to Excel sheets, but jump to TOC pages at e-stat.go.jp site.  The latest available is TOC for [http://www.e-stat.go.jp/SG1/estat/List.do?lid=000001070145 The FY2008(年次) Regional Specialty Vegetable Production Status Study,  published 11/26/2010].  Under  Category 3-1 Vegetables by crop and prefecture: acreage, harvest yield, etc. (野菜の品目別、都道府県別生産状況 作物面積収穫量等), find 10th crop shiso (しそ), and click [http://www.e-stat.go.jp/SG1/estat/Xlsdl.do?sinfid=000008283399 Excel button] to open p008-20-014.xls.  Under Category 3–2, you can also retrieve Vegetable by crop and prefecture: major cutivars at major-producing municipalities (野菜の品目別、都道府県別生産状況 主要品種主要市町村 ).
* {{cite web|author=MAFFstat|year=2012b|title=食料需給表 (food supply & demand tables)|url=http://www.maff.go.jp/j/tokei/kouhyou/zyukyu/index.html |access-date=2012-04-02}}.<!--Under Reports (View of Statistical Tables) (報告書（統計表一覧）), click most recent year, e.g.  FY2009 ([http://www.e-stat.go.jp/SG1/estat/List.do?lid=000001074977 平成21年度〔Excel：e-Stat〕]) which is a TOC page not a direct Excel link. On this [http://www.e-stat.go.jp/SG1/estat/List.do?lid=000001074977 TOC(FY2009)], under category: "Major Items By Crop Cumulative Tables" 主要項目の品目別累年表), locate heading 2-4-1, and next to "Vegetables Domestic Production Breakdown" (野菜の国内生産量の内訳) click adjacent Excel button--><!----http://www.e-stat.go.jp/SG1/estat/Xlsdl.do?sinfid=000010164346--> for data (h001-21-071.xls).
*{{cite web|author=MAFFstat |year=2012c|title=特産農作物の生産実績調査(specialty vegetables production realized study)|url=http://www.maff.go.jp/j/tokei/kouhyou/tokusan_nousaku/index.html|access-date=2012-04-02}}. Links to H14 (FY2000) - H19 (FY2007) biannual figures, not direct link to Excel but jump to TOC pages at e-stat.go.jp site.  The latest available is TOC for [http://www.e-stat.go.jp/SG1/estat/List.do?lid=000001062972 The FY2007(年次) Specialty Vegetable Production Realized Study,  published 3/23/2010].  Locate 1-1-10  is Shiso (しそ), where heading reads " Industrial crop sown acreage and production"  (工芸作物の作付面積及び生産量, and click [http://www.e-stat.go.jp/SG1/estat/Xlsdl.do?sinfid=000007519101 Excel button] to open p003-19-010.xls.
* {{citation|last1=Tucker|first1=Arthur O.|last2=DeBaggio|first2=Thomas|title=The Encyclopedia of Herbs: a comprehensive reference to herbs of flavor and |publisher=Timber Press|year=2009|url=https://books.google.com/books?id=7_KPgxEglHAC&pg=PA389|format=preview|page=389|isbn=978-0-88192-994-2}}
*{{citation|last1=Channell|first1=BJ|last2=Garst|first2=JE|last3=Linnabary|first3=RD|last4=Channell|first4=RB|title=Perilla ketone: a potent lung toxin from the mint plant, Perilla frutescens Britton|journal=Science |date=5 August 1977 |volume=197|issue=4303 |pages= 573–574|bibcode=1977Sci...197..573W|doi=10.1126/science.877573|pmid=877573 }}
* {{citation|last1=Foster|first1=Steven|last2=Yue|first2=Chongxi|title=Herbal emissaries: bringing Chinese herbs to the West: a guide to gardening|publisher=Inner Traditions / Bear & Co.|year=1992 |url=https://books.google.com/books?id=y78zzxTN570C&pg=PA306 |pages=306–8|isbn=978-0-89281-349-0}}
*{{citation|last=Hu|first=Shiu-ying|title=Food plants of China|volume=1|publisher=Chinese University Press|year=2005|url=https://books.google.com/books?id=2OiYydyrsygC&pg=PA503|isbn=978-962-996-229-6 }}
* {{citation|last1=Oikawa|first1=Kazushi |last2=Toyama |first2=Ryo|title=Analysis of Nutrition and the Functionality Elements in Perilla Seeds|journal=岩手県工業センター研究報告|volume=15|year=2008}} [http://www.pref.iwate.jp/~kiri/infor/theme/2007/pdf/H19_25.pdf pdf] (in Japanese except abstract)
* {{citation|last=Imamura|first=Keiji|title=Prehistoric Japan - New Perspectives on Insular East Asia|place=Honolulu|publisher=University of Hawaii Press|year=1996|url=https://books.google.com/books?id=HpgcaKpnuU0C&pg=PA107 |pages=107–8|isbn=978-0-8248-1852-4}}
* {{citation|last=Habu|first=Junko|title=Ancient Jomon of Japan|place=Cambridge and New York|publisher=Cambridge Press|year=2004|url=https://books.google.com/books?id=vGnAbTyTynsC&pg=PA59 |page=59|isbn=978-0-521-77670-7}}

{{Refend}}



{{Herbs & spices}}
{{Japanese food and drink}}

{{Taxonbar|from=Q15750255}}

[[Category:Herbs]]
[[Category:East Asian cuisine]]
[[Category:Japanese condiments]]
[[Category:Lamiaceae]]
[[Category:Vietnamese cuisine]]