Red Shiso flakes to be infused
  • Red Shiso flakes to be infused
  • Red Shiso flakes to be infused

Red Shiso flakes to be infused

Reference : NISSNA1

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Red Shiso or purple Shiso is extremely present in Japanese cuisine, including pastry. It is often called Japanese basil (perilla frutescens). The purple version is used for its virtues powerful dye (for plums Umeboshi, some sake, sesame seeds ...).


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It accompanies many culinary preparations as an aromatic plant.
Red Shiso is also listed as a medicinal plant and is frequently used as an anti-inflammatory, antiseptic, antispasmodic.
Its taste notes are complex, both herbaceous and tart, with notes of basil, hibiscus, acerola, red cherry, melissa.
The dried flakes allow the realization of an exceptional juice. The acidulous notes are very refreshing.

Our perfect combination : the concentrated juice will be used to flavor bavarois, charlottes, panna- cotta, ganache, whipped cream ... in sweet versions or delicious drinks or cocktails, granites...
Salty side, you will realize pretty marinades (meat, fish), mayonnaise, reduced juices…

To prepare your Shiso juice :
- put your bag of red shiso flakes in 500 ml of boiling water and boil for 5 to 6 minutes.
- remove the Shiso pod and add 200 g of sugar. Mix well and bring to a boil for 2 to 3 minutes.
- remove from heat and let cool. Add the citric acid and mix well.
Your concentrated juice is ready. Put it in a sealed bottle and store in the refrigerator. To taste it, mix it with 1 volume of juice for 3 to 4 volumes of water.
The aim of citric acid is to avoid the oxidation of the juice and allow it to keep its pretty purple color. For culinary purposes you can escape from adding sugar.

Miyagi, Japan
21 g net
12 g dehydrated red shiso (perilla frutescens), 9 g citric acid
dry away from direct sunlight and moisture
Nutritional values
Per 100 g : energy 324 kcal (1376 kJ) ; fat < 0,6g, of which saturates < 0,01g ; carbohydrate 57,6g, of which sugars 0,9g ; protein 23,4g ; salt 0,074g.


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