RED SHISO FLAKES TO BE INFUSED TO MAKE CONCENTRATED JUICES

Red or purple shiso is much used in Japanese cuisine, including in sweet dishes. It is often called Japanese basil (perilla frutescens). The purple version is used for its powerful colouring abilities (for umeboshi plums, some sakes, sesame seeds). It is used to accompany many dishes as an herb.

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Red shiso is also classed as a medicinal plant and is frequently used as an anti-inflammatory, antiseptic, antispasmodic product.

Its taste notes are complex, both herbaceous and tart, with basil, cumin, cinnamon, lemon balm, mint, pepper, coriander and hibiscus notes.

An exceptional juice can be made with the dried flakes. The tangy notes are very refreshing. The concentrated juice can be used to flavour cream cakes, panna cotta, ganache, whipped cream or as a delicious drink or cocktail base. 

It can be used in savoury foods in marinades (meat, fish), mayonnaises, sauces.

Shiso juice recipe:

Put a sachet of red shiso flakes in 500 ml boiling water and boil for 5 to 6 minutes.

Remove the shiso pod and add 200g sugar. Mix well and simmer for 2 to 3 minutes. Remove from the heat and leave to cool.

Add the citric acid and mix well.

Your concentrated juice is ready to use! Put it in a sealed bottle and store in the refrigerator. To use, mix 1 part juice with 3 to 4 parts water.

The citric acid keeps the juice from oxidising and preserves the beautiful purple colour.

 

If using in cooking you can choose not to add sugar.

  • Weight red shiso 12g, citric acid 9 g
  • Ingredients : red shiso 100%, citric acid 100%
  • Packaging : sachet
  • Storage : Store away from light and moisture
  • Origin : Miyagi, Japan
  • Nutritional values : Per 100 g : energy 324 kcal (1376 kJ) ; fat < 0,6 g, of which saturates < 0,01 g ; carbohydrate 57,6 g, of which sugars 0,9 g ; protein 23,4 g ; salt 0,074 g.

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RED SHISO FLAKES TO BE INFUSED TO MAKE CONCENTRATED JUICES

RED SHISO FLAKES TO BE INFUSED TO MAKE CONCENTRATED JUICES

Red or purple shiso is much used in Japanese cuisine, including in sweet dishes. It is often called Japanese basil (perilla frutescens). The purple version is used for its powerful colouring abilities (for umeboshi plums, some sakes, sesame seeds). It is used to accompany many dishes as an herb.

Write your review