Shiso

Main ingredients used to make this juice are red shiso and ume plum, issued from local organic farming.

Red shiso or purple shiso, Aka shiso in Japanese, from its vernacular name Perilla Frustecens, is a member of the mint family.

It is one of the most important herbs and condiments in Japanese cuisine. Red shiso is often used to color foods and in marinades. Aromatic and taste notes of the green variety are similar to those of basil.

Purple version is reminiscent of hibiscus, sour cherry and acerola. In Japan, this plant is considered a medicinal plant, renowned for its antiseptic, soothing, antiallergic and anti-inflammatory properties, as well as for its preventive effects against cardiovascular disease.

Red shiso is a "Japanese herb" with a good balance of vitamins and minerals. These leaves, processed as a condiment, are very rare to find in Japan.

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 ...).