Micro Green Shiso
Inventory, 4 oz : 7.00
This item was last sold on : 11/28/23
Micro Green Shiso is very small in size, averaging 5-7 centimeters in length, and has slender, crisp, and pale green stems with 2-4 ovate leaves that taper to a point on the non-stem end. The bright green leaves are smooth, flat, wide and have a central, prominent vein that branches into a few small veins across the surface. Micro Green Shiso is aromatic, tender, and semi-crunchy with an earthy flavor containing notes of licorice, mint, clove, basil, and cinnamon. It is also described as having a flavor that is balanced with an equal amount of sweet and spice.
Micro Green Shiso is available year-round.
Micro Green Shiso is a tiny edible green that is harvested only 14-25 days after sowing and is a part of a trademarked line of specialty microgreens grown by Fresh Origins Farm, the leading national producer of both common and unique microgreens, located in San Diego, California. Micro Green Shiso is commonly used by chefs as a garnish for its tender texture and delicate, mint-basil flavor.
Micro Green Shiso contains calcium, iron, phosphorus, fiber, potassium, and vitamins A, C, and K.
Micro Green Shiso is best suited for raw applications as its tiny size, and delicate nature cannot withstand high heat preparations. It is most commonly used as a garnish and can be sprinkled on top of noodle dishes, pasta, soups, items in bento boxes, mixed vegetables, sushi, sashimi, seafood, salads, and savory pancakes. It can also act as a substitute for micro basil and made into a pesto, tossed with risotto, used as a topping on pizza, or placed on top of desserts. Micro Green Shiso pairs well with mushrooms, tofu, umeboshi, rice, tempura, eggs, meats such as fish, chicken, or pork, soy sauce, mirin, sesame seeds, aromatics such as garlic, ginger, and onions, chili, plums, green tea, and soft cheeses. It will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Shiso is extremely popular in Asian cooking, especially in Japanese cuisine where it is a common garnish on sushi, sashimi, and noodle dishes. It has also been used medicinally in Japan to help prevent food poisoning when consuming raw fish because it is a natural antiseptic. In Chinese medicine, shiso has been used to make tea and is believed to help reduce inflammation and symptoms associated with the common cold such as a cough and chest congestion.
Shiso leaves are native to the mountainous regions of Asia and have been growing since ancient times. They were then introduced to Japan between the 8th and 9th centuries and were spread to Europe, the rest of Asia, and the New World via trade routes in the 1800s. Micro Green Shiso was created in California in the 1900s to early 2000s as a part of the growing microgreen trend, and today it can be found through select distributors, specialty grocers, and online seed catalogs in the United States, Asia, and Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
|Juan Tequila||San Diego CA||520-395-7565|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Animae||San Diego CA||619-925-7908|
|Lime in the Coconut||Chula Vista CA||619-820-0961|
|Manchester Grand Hyatt San Diego||San Diego CA||619-232-1234|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Lumi||San Diego CA||619-955-5750|
|Juniper & Ivy||San Diego CA||858-481-3666|
|Wolf In the Woods||San Diego CA||619-851-7275|
Recipes that include Micro Green Shiso. One is easiest, three is harder.
|Just One Cookbook||Ume Shiso Pasta|
|Colbrook Kitchen||Fresh Hamachi Crudo Yuzu Aioli Truffle Essence Shaved Icicle Radish Cucumber Foam|
|Food to Love||Muesli, Yoghurt and Blueberry Tarts|