Shiso Mojito / Japanese Mint Herb. See great recipes for Shiso Mojito / Japanese Mint Herb, Truffle Shiso Pasta too! The primary difference between the shiso mojito and the classic mojito is that it uses shiso in place of mint. Shiso, or perilla, is a herb in the mint family that is primarily used in Japanese cuisine.
Shiso Mojito / Japanese Mint Herb I would like to have a Japanese flavour cocktail, then made using Shiso leaf. Shiso is a member of the mint family and largely used in Japanese cuisines. You must have had a taste of it in a mojito. You can have Shiso Mojito / Japanese Mint Herb using 3 ingredients and 2 steps. Here is how you cook that.
Ingredients of Shiso Mojito / Japanese Mint Herb
- It’s 45 ml of Shiso liquor.
- Prepare 1 piece of Shiso leaf.
- Prepare 150 ml of Club soda.
Once you experience the refreshing taste of shiso, that's a mix of mint, cumin, and nutmeg, you will want to have it more! As this herb is ideal for container planting, Growing Shiso is easy to have an endless supply of it. Botanical Name: Perilla frutescens Shiso started out as a Chinese medicinal herb that migrated to Japan in the eighth century. The shiso plant is now cultivated throughout Southeast Asia and is used extensively in Japanese, Vietnamese and Korean cuisines.
Shiso Mojito / Japanese Mint Herb step by step
- Fill with crushed ice in glass, add 45ml of Shiso liquor and fill up club soda..
- Mix gently and decorate fresh Shiso leaf, now time for drink !.
In Japanese cuisine, where shiso is a common ingredient, there are two types of shiso: Aojiso and Akajiso (green and red). More recently, ethnic food markets in the United States carry many perilla mint plant products from fresh greens, oil, and condiments such as pickled plums or plum sauce. A staple of Asian cuisine for centuries, shiso is a Japanese herb that is related to the mint family. Over the years it's popularity in Western cooking has grown, and in addition to Asian supermarkets, it can also sometimes be found fresh in regular supermarkets. Shiso leaf has a distinct, refreshing taste and is used in a number of Japanese dishes. (Photo: Mon OEil/Flickr.) With the rising popularity of Japanese cuisine worldwide, more and more of the country's core ingredients are becoming recognizable to people across the globe.