Growing Creations
Nalo Farms
41-574 Makakalo StreetWaimanaloOahu(808) 259-7698Website


Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website

Shiso (Hangul)


Shiso is an herb plant that belongs to the Mint family.  Formerly known as Beefsteak Plant and sometimes known as Perilla Leaf (though perilla of the sesame family does not have the distinctive fragrance that Shiso is prized for).

Red or purple and Green Shiso varieties are grown and used culinarily.  Reddish purple variety, known as akajiso traditionally provides the red color of the plums to make umeboshi.  Mature red leafs are not eaten raw.

Also used are the hojiso, or flower clusters which are sprigs growing little tiny flowers holding seeds.  The seeds are seperated and added to soy sauce to create a fragrant, spicy dipping sauce.


Prepping and Eating Tips

– Always wash your shiso and gently pat dry.

– – Green Shiso leaves are often used to hold wasabi, shredded daikon or other condiments that accompany a dish.  It is also thinly sliced, added and eaten as a spice on dishes such as tataki, soba or pasta, cold tofu, even pizza.  If also makes a delicate tempura.

– Leaves can also be dried and hand ground with salt salt and roasted sesame seeds for a nice furikake to sprinkle on hot rice.

– Shiso is also bring a nice surprising element (fragrance and color) to cocktails.


Selecting and Storing Tips

Select leaves free of wilt and browning.

Store in air tight container in refrigerator, but use very quickly as they do not keep (especially that wonderful fragrance) very well.

sustanon 250 mg