Good evening ^^ On the summer dinner table, we made full use of green shiso, as its refreshing scent energized us ^^ Ho shiso (perilla fruit) , which can be harvested around September and October, is also a hidden autumn taste with a delicious crunchy texture ^^♪ We made a preserved food using this ho shiso.
Even the small fruit of shiso is packed with nutrients such as beta-carotene, alpha-linolenic acid , calcium, and dietary fiber . The aromatic components of shiso also have a preservative effect , so it is often added to sashimi. ◎ Pickling shiso in salt or soy sauce is very easy, so I recommend it.
Holding the stems of the harvested shiso leaves, I gather them into a bowl while squeezing them with my hands. It may seem difficult, but it's a fun job because I can harvest them neatly and smoothly. The insects hiding in the ears climb up the sides of the bowl, so I pick them up and help them. I also find them. Helping them... this is also part of the work.
Momo goes back and forth aiming for the shiso leaves.
After harvesting, the shiso leaves are washed thoroughly and soaked overnight in water to remove the bitterness, or rinsed quickly in hot water to carefully remove the water.Then, they are soaked in salt (10-20% of the shiso leaves) or soy sauce to complete the process.
The beta-carotene contained in shiso berries is converted into vitamin A in the body. This vitamin A goes very well with oil and increases the absorption of nutrients , so I often use it salted and mixed with oil. It is also delicious in pasta, mixed rice and omelet.
You can put it in a jar, wrap it in plastic wrap to prevent it from coming into contact with air , and store it in the refrigerator for about 1-2 months , so please give it a try.
It looks like I'll be using shiso for a while (and I'll probably finish it all in no time. *tears*)
See you next time ^^