Shiso (紫蘇) or perilla is an herb that grows throughout southeast Asia, but it is perhaps most closely associated with Japanese cuisine. In the U.S. it is sometimes called the beefsteak plant, presumably from the shape of the leaf. Shiso is in the mint family, but the favor is entirely different.

It has a potent flavor that suggests uses similar to basil or cilantro. Melissa’s Produce describes the flavor as “curry-like and a combination of cumin, cilantro and parsley with a hint of cinnamon.” OK.

It is sometimes finely shredded and mixed in salads or prepared dishes. The Japanese use it to wrap sushi and with sashimi (sliced raw fish). I’m especially fond of shiso in soups, although that is not so often mentioned as a use. The bright flavor will punch up a broth-based soup, like a chicken soup.

The leaf is an attractive bright green, so it could be used as a garnish. There is a purple variety that is not so strongly flavored.

The recipe search for shiso turned up salads with shrimp and with daikon, tempura oysters wrapped in shiso, shiso with hot or cold noodles, shiso pesto, and shiso in sauce for mahi mahi.

A bunch of about eight two-inch (5 cm) leaves cost $1.19 in our local Japanese market. It is available year round. The strong flavor goes a long way, so that is quite reasonable. It is available on-line in packages of ten bunches from Sushi Foods Company That’s enough to shiso an entire neighborhood.