Shiso sheets condiment

This plant is assimilated, in Japan, to a medicinal plant, renowned for its antiseptic, soothing, antiallergic, anti-inflammatory virtues or for its prevention effects against cardiovascular disease.

The red shiso is a "Japanese grass" with a good balance in vitamins and minerals. These leaf treated in condiment are very rare to find in Japan. Our craftsman is located in Aomori, north of Japan. He produces his shiso himself in his own farm, grating each year seeds transmitted by his ancestors and who are unique at his farm.

During culture, the leaves are sprayed with an enzymatic solution based on domestic rice vinegar. This healthy, natural insecticide also makes it possible to improve the quality. Although this process is the longest, only medium-sized leaves are carefully selected and prepared at the time of harvest.

The red shiso leaves are prepared only with plum vinegar and sun dried salt. No dye, preservative or chemical seasoning is used to maximize the natural flavor of the ingredients. The plum vinegar is the main exhaustor of taste and the key to the aroma and flavors. It is also produced in the company. These red shiso leaves are very popular for their refreshing and little salt flavor.

This is a product hidden, rare. These acidic leaves, fresh and fruity notes, are very sought after in the kitchen as well as by the cheesers. The red shiso wonderfully gets married with oysters, the Saint-Jacques, the ceviche, the tartars of meat or white fish, the fresh cheeses (goat) ... the quantities are limited!