East Asia

Shiso Flowers

Perilla frutescens var. crispa (the Japanese cultivar).

Flower spike/buds.

Part Used

Fresh, whole flowering spikes.

Form

Local / Regional Names

Hojiso (Japanese, referring specifically to the flowering spike/flower buds of the shiso plant).

Countries / Cuisines

Japan.

Flavor & Aroma

Delicate, milder version of shiso leaf's pungent anise-mint flavor.

Culinary Uses

A refined garnish, especially for sashimi.

Classic Dishes

Sashimi garnish, where the flower buds are traditionally stripped from the stem directly onto the fish and eaten alongside it with soy sauce.

Pairings

Raw fish, soy sauce, wasabi.

Timing

Use fresh at the point of plating.

Storage

Fresh only, keeps just a few days refrigerated.

Substitutions

Shiso leaf, finely julienned, as the closest available substitute.

Cultural / History Notes

A distinctly refined, high-end use of the shiso plant compared with the more everyday role of the leaf – worth presenting as a specific culinary application within the broader shiso/perilla family.

Blend Cross-References

Not a blend component; used as a fresh garnish.