WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Tuesday, August 8, 2017

Shiso Juice

photo by NAOKO TAKAGI
Shiso Juice

photo by naoko takagi
Shiso Juice



Shiso Juice

Shiso is the one of the summer vegetables. Shiso is a type of Japanese herb and has been used as a food ingredient for quite some time in Japan. There are also kinds of Shiso: red shiso is used for seasoning pickled plums and green shiso used for serving sashimi; egoma is also in the Shiso family. Shiso leaves are often presented alongside their flowers and fruit, making it an eye-catching and delicious ingredient. Shiso contains anti-bacterial properties so it's wise to eat it with raw food (like sashimi). Its potent flavor can make consuming a lot of shiso challenging, but rather than let the extra spoil, it can easily be juiced and enjoyed.


しそジュース

夏野菜のひとつに紫蘇が挙げられます。紫蘇は日本ハーブの一種で、日本ではかなり古くから食材として利用されてきました。紫蘇にも種類があり、お刺身と供する青じそや梅干しに使う赤じそ、エゴマも紫蘇の仲間に入ります。また、葉だけでなく花や実も食材となり、我々の目と舌と身体をハッピーにしてくれます。紫蘇には殺菌作用が滋養強壮作用があり、生ものと一緒に食べたり夏バテにも効果があります。たくさん摂取するにはジュースとして頂くのも、おいしい案です。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi