Shiso: Difference between revisions

Shiso
	Red shiso
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Lamiales
Family:	Lamiaceae
Genus:	Perilla
Species:	P. frutescens
Variety:	P. f. var. crispa
Trinomial name
	Perilla frutescens var. crispa; (Thunb.) H.Deane
Synonyms
	Dentidia nankinensis Lour.; Dentidia purpurascens Pers.; Dentidia purpurea Poir.; Ocimum acutum Thunb.; Ocimum crispum Thunb.; Perilla acuta (Thunb.) Nakai; Perilla arguta Benth.; Perilla crispa (Thunb.) Tanaka; Perilla frutescens var. acuta (Thunb.) Kudô; Perilla frutescens var. arguta (Benth.) Hand.-Mazz.; Perilla frutescens f. crispa (Thunb.) Makino; Perilla frutescens var. crispa (Benth.) Deane ex Bailey; Perilla frutescens var. nankinensis (Lour.) Britton; Perilla nankinensis (Lour.) Decne.; Perilla ocymoides var. crispa (Thunb.) Benth.;

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Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine.

Names

The herb is known in Chinese as zǐsū (紫蘇 "purple perilla"), which is the origin of the Japanese name shiso (紫蘇/シソ) and the Vietnamese name tía tô.^[2] It is also called huíhuísū (回回蘇 "Muslim perilla") in Chinese. In Korean, it is known as soyeop (소엽) or chajogi (차조기). In ancient Japan, it was called inue ("pseudo-perilla"), though this name is no longer used.

In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.^[3] Other common names include "perilla mint",^[4] "Chinese basil",^[5]^[6] and "wild basil".^[7] The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.^[7]^[8] Red-leaf varieties are sometimes called "purple mint".^[4] In the Ozarks, it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattle.^[9] The Japanese name shiso became part of the English lexicon in the 1990s, owing to the growing popularity of sushi.^[10]

The plant is sometimes referred to by its genus name, Perilla, but this is ambiguous as perilla could also refer to a different cultigen (Perilla frutescens var. frutescens). To avoid confusion, Perilla frutescens var. frutescens is called egoma ("perilla sesame") in Japan and deulkkae ("wild sesame") in Korea.^[11]^[12]

When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name Perilla nankinensis, after the city of Nanking.^[13] This name is now less common than Perilla frutescens.

Origins and distribution

It is suggested that the native origins of the plant are mountainous regions of India and China,^[14] although other sources point to Southeast Asia.^[15]

History

Perilla frutescens was cultivated in ancient China.^[16] One of the early mentions comes from the Supplementary Records of Renowned Physicians (名醫別錄 Míng Yī Bié Lù), written around 500 AD,^[17] where it is listed as su (蘇), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries.^[18]

Red shiso became available to gardening enthusiasts in England around 1855.^[13] By 1862, the English were reporting overuse of this plant, and proposing Coleus vershaeffeltii^[19] or Amaranthus melancholicus var. ruber made available by J.G. Veitch as an alternative.^[20] It was introduced later in the United States, perhaps in the 1860s.^[21]^[22] Today, it is considered a weed or invasive species.

Description

Shiso grows to 40–100 centimetres (16–39 in) tall.^[23] It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks. Shiso seeds are about 1mm in size, and are smaller and harder compared to other perilla varieties.^[24]^[25] Seeds weigh about 1.5 g per 1000 seeds.^[26] The plants are not frost hardy. In USDA zones 11 and above, they grow as perennials.^[27]

Varieties

Several forms of shiso exist.^[28] They are defined by the color and morphology of the leaves, though coloring is also found on the stalk and flower buds. Redness in shiso is caused by shisonin, an anthocyanin pigment found in perilla.^[29] Ruffled red shiso was the first form examined by Western botanists, and Carl Peter Thunberg named it P. crispa (meaning "wavy" or "curly"). That Latin name crispa was later retained when shiso was reclassified as a cultigen.

Red shiso (f. purpurea): Leaves red on both sides, flat surface. Often called simply "shiso".
Ruffled red shiso (f. crispa): Leaves red on both sides, ruffled surface.
Green shiso (f. viridis): Leaves green on both sides, flat surface.
Ruffled green shiso (f. viridi-crispa): Leaves green on both sides, ruffled surface. Cultivar.
Bicolor shiso (f. discolor): Leaves green on top side, red on back side, flat surface. Cultivar.
Variegated shiso (f. rosea): Leaves a mix of green and red on both sides, flat surface.

Red shiso growing in the wild
Red shiso field in Fukui City, Japan
Red shiso in Saint-Girons, France
Red Shiso, used to color Umeboshi red, in Kaga, Ishikawa Japan
Green shiso in Beijing, China
Green shiso flower
Green shiso flower
Green shiso as a potted plant
Bicolor shiso in the Royal Botanic Garden, Sydney, Australia
Shiso seed pods

Culinary use

Cultivated shiso is eaten in many East and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in perilla ketone, which is potentially toxic.^{[citation needed]}

East Asia

China

Chinese cuisine also utilizes shiso, named zi su (紫苏), bai su (白苏), or huihui su (回回苏) in Chinese. It is sometimes used as a decorative ingredient, and is sometimes eaten to reduce grease (as with barbecue). It is common practice to accompany fish and crab dishes with zisu, as it is believed that zisu leaves can offset the toxins in seafood.^[30]

Japan

Japanese names for shiso types
Red shiso (f. purpurea)	Shiso (紫蘇)
Red shiso (f. purpurea)	Akajiso (赤紫蘇)
Ruffled red shiso (f. crispa)	Chirimen-jiso (縮緬紫蘇)
Green shiso (f. viridis)	Aojiso (青紫蘇)
Green shiso (f. viridis)	Ōba (大葉)
Ruffled green shiso (f. viridi-crispa)	Chirimen-aojiso (縮緬青紫蘇)
Bicolor shiso (f. discolor)	Katamen-jiso (片面紫蘇)
Variegated shiso (f. rosea)	Madara-jiso (斑紫蘇)

Shiso (紫蘇) is extensively used in Japanese cuisine. Red, green, and bicolor varieties are used for different purposes.

Red shiso is called akajiso (赤紫蘇). It is used in the making of umeboshi (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in umezu, the vinegary brine that results as a byproduct of pickling plums.^[31]^[32] It can also be combined with umezu to make certain types of sushi. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make shibazuke, a type of fermented eggplant.^[33]

Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called yukari.^[34] The word yukari is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general.^[35]^[36] Red shiso leaf flakes are a common ingredient in furikake seasonings, meant to be sprinkled over rice or mixed into onigiri (rice balls).

Green shiso is called aojiso (青紫蘇) or ōba (大葉 "big leaf"). It is used to garnish noodle dishes like hiyamugi or sōmen, meat dishes like sashimi, tataki and namerō, and tofu dishes like hiyayakko. Whitebait (shirasu) sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold wasabi, or tsuma (garnishes). Leaves can also be battered on one side and fried to make tempura, and are served with other fried items.^[37] Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan, pasta is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw tarako (pollock roe).^[38] Green shiso has even been used in pizza toppings in lieu of basil. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso.^[39]

Shiso seed pods (fruits) are called shiso no mi, and are salted and preserved like a spice. They can be combined with fine slivers of daikon (radish) to make a simple salad.^[40] Oil pressed from the seeds was once used for deep-frying.^[31]

Shiso sprouts, buds and cotyledons are all called mejiso (芽紫蘇), and used as garnish. Red sprouts are called murame, and green sprouts are called aome.^[41] Although not often served in restaurants, mejiso are used as microgreens.

Shiso flowers are called hojiso (穂紫蘇), and used as garnish for sashimi. They are intended to be scraped off the stalk with chopsticks, and added as flavoring to the soy sauce dip. The flowers can also be pickled.

Various types of sushi with green shiso leaves
Ikura-don with green shiso garnish
Shrimp and whitebait sashimi with green shiso leaves
Shimesaba (cured mackerel) and whitebait sashimi with green shiso leaves
Green shiso leaf used to hold sashimi
Umeboshi pickled with red shiso
Red shiso salt (yukari) on rice

Korea

In Korean cuisine, shiso is called soyeop (소엽) or chajogi (차조기). It is less popular than the related cultigen, P. frutescens (deulkkae). Soyeop is commonly seen as a wild plant, and the leaves are occasionally used as a ssam vegetable.^[42] Red leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried as bugak with a thin coat of rice-flour batter.^[42]

Yukhoe (raw steak) with green shiso leaf

Southeast Asia

Laos

In Laos, red shiso leaves are called pak maengda (ຜັກແມງດາ). They are used to add fragrance to khao poon (ເຂົ້າປຸ້ນ), a rice vermicelli dish that is similar to the Vietnamese bún.

Vietnam

In Vietnam, shiso is called tía tô.^[43] Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese tía tô are often bicolored, with leaves that are red on the backside.

Tía tô leaves are used in Vietnamese cuisine for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with bún (rice vermicelli). Leaves are also pickled.

Biochemistry

Shiso's distinctive flavor comes from perillaldehyde, which is found only in low concentrations in other perilla varieties, including Perilla frutescens.^[44]^[45] The oxime of perillaldehyde, perillartine, is about 2,000 times sweeter than sucrose.^[46] However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an artificial sweetener to sweeten tobacco.^[47]

Wild shiso is rich in perilla ketone, which is a potent lung toxin to some livestock.^[48] When consumed by cattle and horses, it causes pulmonary edema, leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied.^[48]

The plant produces the natural product perilloxin, which is built around a 3-benzoxepin moiety. Like aspirin, perilloxin inhibits the enzyme cyclooxygenase with an IC₅₀ of 23.2 μM.^[49]

Other chemotypes include eschscholzia ketone, perillene, and the phenylpropanoids myristicin, dillapiole, elemicin, citral, and a type rich in rosefuran.^{[citation needed]}

Shiso contains only about 25.2–25.7% lipid,^[50] but still contains a comparable 60% ratio of ALA.^[51]^[52] Aromatic essential oils present are limonene,^[45] caryophyllene,^[45] and farnesene.^{[citation needed]}

Bactericidal and preservative effects of shiso, due to the presence of terpenes such as perilla alcohol, have been noted.^[37]

Cultivation

In temperate climates, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.

Japan

The bar graph shows the trend in total production of shiso in Japan, as given by the Ministry of Agriculture, Forestry and Fisheries^[53]^[54]

The biggest producer of shiso for the food market is Aichi Prefecture, boasting 3,852 tons, or 37.0% of national production (2008 data).^[55] Data for greenhouse production, which is a better indicator of crop yield, gives 3,528 tons for Aichi Prefecture, or 56% share of national production.^[53]^[56] The difference in percentage is an indicator that in Aichi, the leaves are 90% greenhouse produced, whereas nationwide the ratio is 60:40 in favor of indoors over open fields.^[57] In Aichi Prefecture, the city of Toyohashi produces the most shiso in Japan.^[58]^[59] They are followed in ranking by Namegata, Ibaraki.

There seems to be a growth spurt for shiso crops grown for industrial use. The data shows the following trend for crops targeted for oil and perfumery.^[60]

History

Green shiso was not industrially grown until the 1960s.^[61] Production volume remained negligible until 1976. Several accounts exist regarding the beginnings of shiso production.

According to one anecdote, in 1961, a food co-operative from Shizuoka specializing in tsuma (garnishes) began shipping green shiso to the Osaka market, where it grew so popular the name ōba (大葉 "big leaf") became the trade name for bunches of picked green leaves.^[62]

Another account places the start of green shiso production origin in the city of Toyohashi, the foremost ōba producer in the country.^[58] It claims that the Toyohashi Greenhouse Horticultural Agricultural Cooperative^[a] experimented with planting green shiso around 1955, and started merchandising the leaves as ōba around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970.^[53]

In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports.^[53] Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso.

The word ōba was originally a trade name and was not listed in the popular dictionary Shin Meikai Kokugo Jiten as "green shiso" until its 5th edition (1997).^[63]

References

^ "Perilla frutescens var. crispa (Thunb.) H.Deane". World Flora Online. World Flora Consortium. 2022. Retrieved 17 December 2022.
^ Hu (2005), p. 651.
^ Tucker & DeBaggio (2009), p. 389, "name beefsteak plant.. from the bloody purple-red color.."
^ ^a ^b Wilson et al. (1977) apud Yu, Kosuna & Haga (1997), p. 1
^ Kays, S. J. (2011). Cultivated Vegetables of the World:: A Multilingual Onomasticon. Wageningen: Wageningen Academic Publishers. pp. 180–181, 677–678. ISBN 978-90-8686-164-4.
^ Yu, Kosuna & Haga (1997), p. 3.
^ ^a ^b Vaughan, John; Geissler, Catherine, eds. (2009). The New Oxford Book of Food Plants (2nd ed.). Oxford: Oxford University Press. p. 340. ISBN 978-0-19-954946-7.
^ Duke (1988) apud Yu, Kosuna & Haga (1997), p. 1
^ Foster & Yue (1992), pp. 306–308.
^ Burum, Linda (1992). A Guide to Ethnic Food in Los Angeles. HarperPerennial. p. 70. ISBN 978-0-06-273038-1.
^ Hosking, Richard (2015). "egoma, shiso". A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 37, 127. ISBN 9781462903436.
^ Hall, Clifford III; Fitzpatrick, Kelley C.; Kamal-Eldin, Afaf (2015-08-25), "Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils", Gourmet and Health-Promoting Specialty Oils, p. 152, ISBN 978-0-12-804351-6
^ ^a ^b anonymous (March 1855), "List of Select and New Florists' Flowers" (google), The Floricultural Cabinet, and Florists' Magazine, 23, London: Simpkin,Marshall, & Co.: 62 "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden".
^ Roecklein, John C.; Leung, PingSun, eds. (1987). A Profile of Economic Plants. New Brunswick, U.S.A: Transaction Publishers. p. 349. ISBN 978-0-88738-167-6.
^ Blaschek, Wolfgang; Hänsel, Rudolf; Keller, Konstantin; Reichling, Jürgen; Rimpler, Horst; Schneider, Georg, eds. (1998). Hagers Handbuch der Pharmazeutischen Praxis (in German) (3 ed.). Berlin: Gabler Wissenschaftsverlage. pp. 328–. ISBN 978-3-540-61619-1.
^ Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 109. ISBN 0-415-92746-3.
^ Yu, Kosuna & Haga (1997), p. 37.
^ Yu, Kosuna & Haga (1997), p. 3, citing:Tanaka, K. (1993), "Effects of Periilla", My Health (8): 152–153 (in Japanese).
^ Dombrain, H. H. (1862), Floral Magazine (google), vol. 2, London: Lovell Reeve, Pl. 96
^ Dombrain, H. H. (1862), "New or rare plants" (google), The Gardener's Monthly and Horticultural Advertiser, 4, London: Lovell Reeve: 181
^ Maloy, Bridget (1867), "The Horticultural Department:The Culture of Flowers" (google), The Cultivator & Country Gentleman, 29, Alban, NY: Luther Tucker & Son: 222, "Perilla nankinensis was one of the first of the many ormanental foliaged plants brought into the gardens and greenhouses of this country within few years. "
^ Foster & Yue (1992), pp. 306–8 gives mid-19th century as introductory period into the US.
^ Nitta, Lee & Ohnishi (2003), pp. 245-
^ Heibonsha (1969) Encycl. states egoma seeds are about 1.2 mm, slightly larger than shiso seeds. However, egoma seeds being grown currently can be much larger.
^ Oikawa & Toyama (2008), p. 5, egoma, sometimes classed P. frutescens var. Japonica, exhibited sizes of sieve caliber between 1.4 mm ~ 2.0 mm for black seeds and sieve caliber between 1.6 mm ~ 2.0 mm for white seeds.
^ This is based on 650 seeds/gram reported by a purveyor Nicky's seeds; this is in ballpark with "The ABCs of Seed Importation into Canada". Canadian Food Inspection Agency. Retrieved 2012-03-31. also quotes 635 per gram, though it is made unclear which variety
^ "Shiso".
^ BG Plants 和名−学名インデックス（YList）
^ Yu, Kosuna & Haga (1997), p. 151: "Kondo (1931) and Kuroda and Wada (1935) isolated an anthocyanin pigment from purple Perilla leaves and gave it the name shisonin".
^ "紫苏香浓，一物三药". szyyj.gd.gov.cn. Retrieved 2023-04-13.
^ ^a ^b Yu, Kosuna & Haga (1997), pp. 1–2, 10–11
^ Shimbo (2001), pp. 142-
^ Ogawa, Toshio (1978). Tsukemono (preview). Hoiku-sha (保育社). p. 115. ISBN 978-4-586-50423-7.
^ Andoh & Beisch (2005), pp. 12, 26–7
^ Used as such by Japanese-American author, Andoh & Beisch (2005), pp. 26–7
^ "名前の由来 (origin to its name)". Mishima foods webpage. Archived from the original on 2012-05-15.
^ ^a ^b Mouritsen (2009), pp. 110–112
^ Rutledge, Bruce (2004). Kūhaku & Other Accounts from Japan (preface). pp. 218–9. ISBN 978-0-974199-50-4. gives this tarako and shiso spaghetti recipe
^ "Pepsi Shiso | Japan Probe". Archived from the original on 2010-05-10. Retrieved 2010-05-10.
^ Larkcom (2007)
^ Ishikawa (1997), p. 108. Photograph shows both green shiso sprouts (aome) and slightly larger red shiso sprouts (mura me) with true leaves
^ ^a ^b 이, 영득 (2010). San-namul deul-namul dae baekgwa 산나물 들나물 대백과 (in Korean). 황소걸음. ISBN 978-89-89370-68-0 – via Naver.
^ Nitta, Miyuki; Lee, Ju Kyong; Ohnishi, Ohmi (April 2003). "Asian Perilla crops and their weedy forms: Their cultivation, utilization and genetic relationships". Economic Botany. 57 (2): 245–253. doi:10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2. S2CID 30209741.
^ Tucker & DeBaggio (2009), p. 389.
^ ^a ^b ^c Ito, Michiho (2008). "Studies on Perilla Relating to Its Essential Oil and Taxonomy". In Matsumoto, Takumi (ed.). Phytochemistry Research Progress. New York: Nova Biomedical Books. pp. 13–30. ISBN 978-1-60456-232-3.
^ O'Brien-Nabors (2011), p. 235.
^ Kinghorn and Compadre (2001) apud O'Brien-Nabors (2011), p. 235.
^ ^a ^b Tucker & DeBaggio (2009), p. 389
^ Liu, J.-H.; Steigel, A.; Reininger, E.; Bauer, R. (2000). "Two new prenylated 3-benzoxepin derivatives as cyclooxygenase inhibitors from Perilla frutescens var. acuta". J. Nat. Prod. 63 (3): 403–405. doi:10.1021/np990362o. PMID 10757731.
^ Hyo-Sun Shin, in Yu, Kosuna & Haga (1997), pp. 93-, citing Tsuyuki et al. (1978)
^ Esaki, Osamu (2006). "Seikatsu shūkan yobō no tame no shokuji/undō ryōhō no sayōkijo ni kansuru kenkyū" 生活習慣病予防のための食事・運動療法の作用機序に関する研究. Proceedings of the JSNFS. 59 (5): 326.gives 58%
^ Hiroi (2009), p. 35,^{[clarification needed]} gives 62.3% red, 65.4% green shiso
^ ^a ^b ^c ^d Okashin (2012) website pdf, p.174
^ MAFFstat (2012b), FY2009, title: "Vegetables: Domestic Production Breakdown (野菜の国内生産量の内訳)" , Excel button (h001-21-071.xls) For green shiso, cumulative figures for shiso as vegetable is used.)
^ Aichi Prefecture (2011). "愛知の特産物（平成21年）". Retrieved 2012-04-02., starred data is FY2008 data.
^ Both these numbers square with MAFFstat (2012a) figures
^ MAFFstat (2012a)
^ ^a ^b "JA Toyohashi brand" 豊橋ブランド. 2012. Archived from the original on 2011-01-27. Retrieved 2012-04-02., under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's No. 1 producer of both edible chrysanthemums and shiso
^ This can be derived from MAFFstat (2012a), with minimal data analysis. Aichi produces four times as much as the 2nd ranked Ibaraki Prefecture and Toyohashi grew 48% of it, so about double any other prefectural total.
^ MAFFstat (2012c)
^ Shimbo (2001), p. 58.
^ Kawakami, Kōzō [in Japanese]; Nishimura, Motozaburō [in Japanese] (1990). Nihon ryōri yurai jiten 日本料理由来事典. Vol. 1. Dōhōsha. ISBN 978-4-8104-9116-6., quoted by "Kotoba no hanashi 1249: Ōba to shiso" ことばの話1249「大葉と紫蘇」. Toshihiko Michiura's Heisei kotoba jijo. 2003-06-26. Retrieved 2012-04-02.: "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.."
^ Kindaichi 1997.

Notes

^ Toyohashi Engei Nōkyō (豊橋園芸農協).

Works cited

(Herb books)

Larkcom, Joy (2007). Oriental Vegetables (preview). Frances Lincoln. pp. 112–. ISBN 978-0-7112-2612-8.

(Cookbooks)

Andoh, Elizabeth; Beisch, Leigh (2005), Washoku: recipes from the Japanese home kitchen (google), Random House Digital, Inc., p. 47, ISBN 978-1-58008-519-9
Mouritsen, Ole G. (2009). Sushi: Food for the Eye, the Body and the Soul. Jonas Drotner Mouritsen. Springer. pp. 110–112. ISBN 978-1-4419-0617-5.
Shimbo, Hiroko (2001), The Japanese kitchen: 250 recipes in a traditional spirit (preview), Harvard Common Press, ISBN 978-1-55832-177-9
Tsuji, Shizuo; Fisher, M.F.K. (2007), Japanese Cooking: A Simple Art (preview), Kodansha International, p. 89, ISBN 978-4-7700-3049-8
Ishikawa, Takayuki (1997). Ninki no nihon ryōri: ichiryū itamae ga tehodoki suru 人気の日本料理―一流板前が手ほどきする [Chef's Best Choice Japanese Cuisine]. Bessatsu Kateigaho mook. Sekaibunkasha. ISBN 978-4-418-97143-5.

(Nutrition and chemistry)

O'Brien-Nabors, Lyn (2011), Alternative Sweeteners (preview), CRC Press, p. 235, ISBN 978-1-4398-4614-8
Yu, He-Ci; Kosuna, Kenichi; Haga, Megumi (1997), Perilla: the genus Perilla, Medicinal and aromatic plants--industrial profiles, vol. 2, CRC Press, ISBN 978-90-5702-171-8, pp. 26–7

(Japanese dictionaries)

Shinmura, Izuru (1976). Kōjien 広辞苑. Iwanami.
Satake, Yoshisuke [in Japanese]; Nishi, Sadao; Motoyama, Tekishū [in Japanese] (1969) [1968]. "Shiso" しそ. Sekai hyakka jiten. Vol. 10. Heibonsha. pp. 246–7. (in Japanese)
Kindaichi, Kyōsuke (1997), Shin Meikai Kokugo Jiten 新明解国語辞典 (5th ed.), Sanseido, ISBN 978-4-385-13099-6

(Japanese misc. sites)

Okashin. "Aichi no jiba sangyō" あいちの地場産業. Archived from the original on 2007-08-12. Retrieved 2012-04-02.: right navbar "9 農業(野菜)"

(Ministry statistics)

MAFFstat (2012a). "地域特産野菜生産状況調査(regional specialty vegetables production status study)". Retrieved 2012-04-02.. It gives to ink to H12 (FY2000), H14 (FY2002), H16 (FY2004), H18 (FY2006), H20 (FY2008) figures. They are not direct links to Excel sheets, but jump to TOC pages at e-stat.go.jp site. The latest available is TOC for The FY2008(年次) Regional Specialty Vegetable Production Status Study, published 11/26/2010. Under Category 3-1 Vegetables by crop and prefecture: acreage, harvest yield, etc. (野菜の品目別、都道府県別生産状況作物面積収穫量等), find 10th crop shiso (しそ), and click Excel button to open p008-20-014.xls. Under Category 3–2, you can also retrieve Vegetable by crop and prefecture: major cutivars at major-producing municipalities (野菜の品目別、都道府県別生産状況主要品種主要市町村 ).
MAFFstat (2012b). "食料需給表 (food supply & demand tables)". Retrieved 2012-04-02.. for data (h001-21-071.xls).
MAFFstat (2012c). "特産農作物の生産実績調査(specialty vegetables production realized study)". Retrieved 2012-04-02.. Links to H14 (FY2000) - H19 (FY2007) biannual figures, not direct link to Excel but jump to TOC pages at e-stat.go.jp site. The latest available is TOC for The FY2007(年次) Specialty Vegetable Production Realized Study, published 3/23/2010. Locate 1-1-10 is Shiso (しそ), where heading reads " Industrial crop sown acreage and production" (工芸作物の作付面積及び生産量, and click Excel button to open p003-19-010.xls.
Tucker, Arthur O.; DeBaggio, Thomas (2009), The Encyclopedia of Herbs: a comprehensive reference to herbs of flavor and (preview), Timber Press, p. 389, ISBN 978-0-88192-994-2
Channell, BJ; Garst, JE; Linnabary, RD; Channell, RB (5 August 1977), "Perilla ketone: a potent lung toxin from the mint plant, Perilla frutescens Britton", Science, 197 (4303): 573–574, Bibcode:1977Sci...197..573W, doi:10.1126/science.877573, PMID 877573
Foster, Steven; Yue, Chongxi (1992), Herbal emissaries: bringing Chinese herbs to the West: a guide to gardening, Inner Traditions / Bear & Co., pp. 306–8, ISBN 978-0-89281-349-0
Hu, Shiu-ying (2005), Food plants of China, vol. 1, Chinese University Press, ISBN 978-962-996-229-6
Oikawa, Kazushi; Toyama, Ryo (2008), "Analysis of Nutrition and the Functionality Elements in Perilla Seeds", 岩手県工業センター研究報告, 15 pdf (in Japanese except abstract)
Imamura, Keiji (1996), Prehistoric Japan - New Perspectives on Insular East Asia, Honolulu: University of Hawaii Press, pp. 107–8, ISBN 978-0-8248-1852-4
Habu, Junko (2004), Ancient Jomon of Japan, Cambridge and New York: Cambridge Press, p. 59, ISBN 978-0-521-77670-7

[1] "Perilla frutescens var. crispa (Thunb.) H.Deane". World Flora Online. World Flora Consortium. 2022. Retrieved 17 December 2022.

[FOOTNOTEHu2005651-2] Hu (2005), p. 651.

[tucker-debaggio-3] Tucker & DeBaggio (2009), p. 389, "name beefsteak plant.. from the bloody purple-red color.."

[Haga1997-4] Wilson et al. (1977) apud Yu, Kosuna & Haga (1997), p. 1

[kays-5] Kays, S. J. (2011). Cultivated Vegetables of the World:: A Multilingual Onomasticon. Wageningen: Wageningen Academic Publishers. pp. 180–181, 677–678. ISBN 978-90-8686-164-4.

[FOOTNOTEYuKosunaHaga19973-6] Yu, Kosuna & Haga (1997), p. 3.

[vaughan-7] Vaughan, John; Geissler, Catherine, eds. (2009). The New Oxford Book of Food Plants (2nd ed.). Oxford: Oxford University Press. p. 340. ISBN 978-0-19-954946-7.

[8] Duke (1988) apud Yu, Kosuna & Haga (1997), p. 1

[FOOTNOTEFosterYue1992306–308-9] Foster & Yue (1992), pp. 306–308.

[10] Burum, Linda (1992). A Guide to Ethnic Food in Los Angeles. HarperPerennial. p. 70. ISBN 978-0-06-273038-1.

[11] Hosking, Richard (2015). "egoma, shiso". A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 37, 127. ISBN 9781462903436.

[12] Hall, Clifford III; Fitzpatrick, Kelley C.; Kamal-Eldin, Afaf (2015-08-25), "Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils", Gourmet and Health-Promoting Specialty Oils, p. 152, ISBN 978-0-12-804351-6

[floricultural1855-13] ymous (March 1855), "List of Select and New Florists' Flowers" (google), The Floricultural Cabinet, and Florists' Magazine, 23, London: Simpkin,Marshall, & Co.: 62 "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden".

[roecklein&leung-14] Roecklein, John C.; Leung, PingSun, eds. (1987). A Profile of Economic Plants. New Brunswick, U.S.A: Transaction Publishers. p. 349. ISBN 978-0-88738-167-6.

[hagers-15] Blaschek, Wolfgang; Hänsel, Rudolf; Keller, Konstantin; Reichling, Jürgen; Rimpler, Horst; Schneider, Georg, eds. (1998). Hagers Handbuch der Pharmazeutischen Praxis (in German) (3 ed.). Berlin: Gabler Wissenschaftsverlage. pp. 328–. ISBN 978-3-540-61619-1.

[16] Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 109. ISBN 0-415-92746-3.

[FOOTNOTEYuKosunaHaga199737-17] Yu, Kosuna & Haga (1997), p. 37.

[18] Yu, Kosuna & Haga (1997), p. 3, citing:Tanaka, K. (1993), "Effects of Periilla", My Health (8): 152–153 (in Japanese).

[19] Dombrain, H. H. (1862), Floral Magazine (google), vol. 2, London: Lovell Reeve, Pl. 96

[20] Dombrain, H. H. (1862), "New or rare plants" (google), The Gardener's Monthly and Horticultural Advertiser, 4, London: Lovell Reeve: 181

[21] Maloy, Bridget (1867), "The Horticultural Department:The Culture of Flowers" (google), The Cultivator & Country Gentleman, 29, Alban, NY: Luther Tucker & Son: 222, "Perilla nankinensis was one of the first of the many ormanental foliaged plants brought into the gardens and greenhouses of this country within few years. "

[22] Foster & Yue (1992), pp. 306–8 gives mid-19th century as introductory period into the US.

[nitta&lee&ohnishi-23] Nitta, Lee & Ohnishi (2003), pp. 245-

[24] Heibonsha (1969) Encycl. states egoma seeds are about 1.2 mm, slightly larger than shiso seeds. However, egoma seeds being grown currently can be much larger.

[25] Oikawa & Toyama (2008), p. 5, egoma, sometimes classed P. frutescens var. Japonica, exhibited sizes of sieve caliber between 1.4 mm ~ 2.0 mm for black seeds and sieve caliber between 1.6 mm ~ 2.0 mm for white seeds.

[26] This is based on 650 seeds/gram reported by a purveyor Nicky's seeds; this is in ballpark with "The ABCs of Seed Importation into Canada". Canadian Food Inspection Agency. Retrieved 2012-03-31. also quotes 635 per gram, though it is made unclear which variety

[27] "Shiso".

[28] BG Plants 和名−学名インデックス（YList）

[29] Yu, Kosuna & Haga (1997), p. 151: "Kondo (1931) and Kuroda and Wada (1935) isolated an anthocyanin pigment from purple Perilla leaves and gave it the name shisonin".

[30] "紫苏香浓，一物三药". szyyj.gd.gov.cn. Retrieved 2023-04-13.

[heibonsha-31] Yu, Kosuna & Haga (1997), pp. 1–2, 10–11

[32] Shimbo (2001), pp. 142-

[33] Ogawa, Toshio (1978). Tsukemono (preview). Hoiku-sha (保育社). p. 115. ISBN 978-4-586-50423-7.

[34] Andoh & Beisch (2005), pp. 12, 26–7

[35] Used as such by Japanese-American author, Andoh & Beisch (2005), pp. 26–7

[36] "名前の由来 (origin to its name)". Mishima foods webpage. Archived from the original on 2012-05-15.

[mouritsen-37] Mouritsen (2009), pp. 110–112

[38] Rutledge, Bruce (2004). Kūhaku & Other Accounts from Japan (preface). pp. 218–9. ISBN 978-0-974199-50-4. gives this tarako and shiso spaghetti recipe

[39] "Pepsi Shiso | Japan Probe". Archived from the original on 2010-05-10. Retrieved 2010-05-10.

[larkcom-40] Larkcom (2007)

[chefs-best-tsuma-41] Ishikawa (1997), p. 108. Photograph shows both green shiso sprouts (aome) and slightly larger red shiso sprouts (mura me) with true leaves

[Yi-42] 이, 영득 (2010). San-namul deul-namul dae baekgwa 산나물 들나물 대백과 (in Korean). 황소걸음. ISBN 978-89-89370-68-0 – via Naver.

[Nitta-43] Nitta, Miyuki; Lee, Ju Kyong; Ohnishi, Ohmi (April 2003). "Asian Perilla crops and their weedy forms: Their cultivation, utilization and genetic relationships". Economic Botany. 57 (2): 245–253. doi:10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2. S2CID 30209741.

[FOOTNOTETuckerDeBaggio2009389-44] Tucker & DeBaggio (2009), p. 389.

[Ito-45] Ito, Michiho (2008). "Studies on Perilla Relating to Its Essential Oil and Taxonomy". In Matsumoto, Takumi (ed.). Phytochemistry Research Progress. New York: Nova Biomedical Books. pp. 13–30. ISBN 978-1-60456-232-3.

[FOOTNOTEO'Brien-Nabors2011235-46] O'Brien-Nabors (2011), p. 235.

[47] Kinghorn and Compadre (2001) apud O'Brien-Nabors (2011), p. 235.

[tucker-48] Tucker & DeBaggio (2009), p. 389

[49] Liu, J.-H.; Steigel, A.; Reininger, E.; Bauer, R. (2000). "Two new prenylated 3-benzoxepin derivatives as cyclooxygenase inhibitors from Perilla frutescens var. acuta". J. Nat. Prod. 63 (3): 403–405. doi:10.1021/np990362o. PMID 10757731.

[50] Hyo-Sun Shin, in Yu, Kosuna & Haga (1997), pp. 93-, citing Tsuyuki et al. (1978)

[51] Esaki, Osamu (2006). "Seikatsu shūkan yobō no tame no shokuji/undō ryōhō no sayōkijo ni kansuru kenkyū" 生活習慣病予防のための食事・運動療法の作用機序に関する研究. Proceedings of the JSNFS. 59 (5): 326.gives 58%

[52] Hiroi (2009), p. 35,^{[clarification needed]} gives 62.3% red, 65.4% green shiso

[okashin-53] Okashin (2012) website pdf, p.174

[54] MAFFstat (2012b), FY2009, title: "Vegetables: Domestic Production Breakdown (野菜の国内生産量の内訳)" , Excel button (h001-21-071.xls) For green shiso, cumulative figures for shiso as vegetable is used.)

[aichi-tokusan-55] Aichi Prefecture (2011). "愛知の特産物（平成21年）". Retrieved 2012-04-02., starred data is FY2008 data.

[56] Both these numbers square with MAFFstat (2012a) figures

[57] MAFFstat (2012a)

[ja-toyohashi-58] "JA Toyohashi brand" 豊橋ブランド. 2012. Archived from the original on 2011-01-27. Retrieved 2012-04-02., under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's No. 1 producer of both edible chrysanthemums and shiso

[59] This can be derived from MAFFstat (2012a), with minimal data analysis. Aichi produces four times as much as the 2nd ranked Ibaraki Prefecture and Toyohashi grew 48% of it, so about double any other prefectural total.

[60] MAFFstat (2012c)

[FOOTNOTEShimbo200158-61] Shimbo (2001), p. 58.

[62] Kawakami, Kōzō [in Japanese]; Nishimura, Motozaburō [in Japanese] (1990). Nihon ryōri yurai jiten 日本料理由来事典. Vol. 1. Dōhōsha. ISBN 978-4-8104-9116-6., quoted by "Kotoba no hanashi 1249: Ōba to shiso" ことばの話1249「大葉と紫蘇」. Toshihiko Michiura's Heisei kotoba jijo. 2003-06-26. Retrieved 2012-04-02.: "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.."

[FOOTNOTEKindaichi1997-64] Kindaichi 1997.

[63] Toyohashi Engei Nōkyō (豊橋園芸農協).

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@@ Line 29: / Line 29: @@
 }}
-'''''Perilla frutescens''''' '''var.''' '''''crispa''''', also known by its Japanese name '''shiso''', is a [[cultigen]] of ''[[Perilla frutescens]]'', a herb in the mint family ''[[Lamiaceae]]''. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several [[Form (botany)|forms]], as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is [[Perennial plant|perennial]] and may be cultivated as an [[Annual plant|annual]] in temperate climates. Different parts of the plant are used in [[East Asian cuisine|East Asian]] and [[Southeast Asian cuisine]].
+'''''Perilla frutescens''''' '''var.''' '''''crispa''''', also known by its Japanese name '''shiso''', is a [[cultigen]] of ''[[Perilla frutescens]]'', a herb in the mint family [[Lamiaceae]]. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several [[Form (botany)|forms]], as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is [[Perennial plant|perennial]] and may be cultivated as an [[Annual plant|annual]] in temperate climates. Different parts of the plant are used in [[East Asian cuisine|East Asian]] and [[Southeast Asian cuisine]].
 == Names ==
-The herb is known in Chinese as ''zǐsū'' ({{lang|zh|{{linktext|紫蘇}}}} "purple perilla"), which is the origin of the Japanese name ''shiso'' ({{lang|ja|{{linktext|紫蘇}}/{{linktext|シソ}}}}) and the Vietnamese name ''{{lang|vi|tía tô}}''.{{sfnp|Hu|2005|p=651}} It is also called ''huíhuísū'' ({{lang|zh|{{linktext|回回蘇}}}} "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' ({{linktext|소엽}}).
+The herb is known in Chinese as ''zǐsū'' ({{lang|zh|{{linktext|紫蘇}}}} "purple perilla"), which is the origin of the Japanese name ''shiso'' ({{lang|ja|{{linktext|紫蘇}}/{{linktext|シソ}}}}) and the Vietnamese name ''{{lang|vi|tía tô}}''.{{sfnp|Hu|2005|p=651}} It is also called ''huíhuísū'' ({{lang|zh|{{linktext|回回蘇}}}} "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' ({{linktext|소엽}}) or ''chajogi'' (차조기). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used.
-In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.<ref name=tucker-debaggio>{{Harvp|Tucker|DeBaggio|2009|p=389}}, "name beefsteak plant.. from the bloody purple-red color.."</ref> Other common names include "perilla mint",<ref name="Haga1997">Wilson et al. (1977) {{linktext|apud}} {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> "Chinese basil",<ref name="kays" />{{sfnp|Yu|Kosuna|Haga|1997|p=3}} and "wild basil".<ref name="vaughan" /> The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.<ref name="vaughan" /><ref>Duke (1988) apud {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> Red-leaf varieties are sometimes called "purple mint".<ref name="Haga1997" /> In the [[Ozarks]], it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a [[rattlesnake|rattlesnake's]] rattle.{{sfnp|Foster|Yue|1992|pp=306-308}} The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of [[sushi]].<ref>{{cite book|last=Burum|first=Linda|title=A Guide to Ethnic Food in Los Angeles |publisher=HarperPerennial|year=1992|url=https://books.google.com/books?id=_Bz-i3eWmxkC|pages=70|isbn=9780062730381}}</ref>
+In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.<ref name=tucker-debaggio>{{Harvp|Tucker|DeBaggio|2009|p=389}}, "name beefsteak plant.. from the bloody purple-red color.."</ref> Other common names include "perilla mint",<ref name="Haga1997">Wilson et al. (1977) {{linktext|apud}} {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> "Chinese basil",<ref name="kays" />{{sfnp|Yu|Kosuna|Haga|1997|p=3}} and "wild basil".<ref name="vaughan" /> The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.<ref name="vaughan" /><ref>Duke (1988) apud {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> Red-leaf varieties are sometimes called "purple mint".<ref name="Haga1997" /> In the [[Ozarks]], it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a [[rattlesnake|rattlesnake's]] rattle.{{sfnp|Foster|Yue|1992|pp=306-308}} The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of [[sushi]].<ref>{{cite book|last=Burum|first=Linda|title=A Guide to Ethnic Food in Los Angeles |publisher=HarperPerennial|year=1992|url=https://books.google.com/books?id=_Bz-i3eWmxkC|page=70|isbn=978-0-06-273038-1}}</ref>
-The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different [[cultigen]] (''[[Perilla frutescens]]'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea.<ref>{{cite dictionary|last=Hosking|first=Richard |title=egoma, shiso|dictionary=A Dictionary of Japanese Food: Ingredients & Culture|publisher=Tuttle Publishing|year=2015|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&q=shiso+egoma+perilla&pg=PA37|pages=37, 127|isbn=9781462903436}}</ref><ref>{{citation|last1=Hall|first1=Clifford, III |last2=Fitzpatrick  |first2=Kelley C. |last3=Kamal-Eldin|first3=Afaf|title=Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils|work=Gourmet and Health-Promoting Specialty Oils|url=https://books.google.com/books?id=1LF3CgAAQBAJ&pg=PA152|page=152|isbn=9780128043516|date=2015-08-25}}</ref>
+The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different [[cultigen]] (''[[Perilla frutescens]]'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea.<ref>{{cite dictionary|last=Hosking|first=Richard |title=egoma, shiso|dictionary=A Dictionary of Japanese Food: Ingredients & Culture|publisher=Tuttle Publishing|year=2015|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&q=shiso+egoma+perilla&pg=PA37|pages=37, 127|isbn=9781462903436}}</ref><ref>{{citation|last1=Hall|first1=Clifford III |last2=Fitzpatrick  |first2=Kelley C. |last3=Kamal-Eldin|first3=Afaf|title=Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils|work=Gourmet and Health-Promoting Specialty Oils|url=https://books.google.com/books?id=1LF3CgAAQBAJ&pg=PA152|page=152|isbn=978-0-12-804351-6|date=2015-08-25}}</ref>
 When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name ''Perilla nankinensis'', after the city of [[Nanking]].<ref name="floricultural1855">{{citation|title=List of Select and New Florists' Flowers|date=March 1855|url=https://books.google.com/books?id=Nc4dAQAAIAAJ&pg=PA62|author=anonymous|journal=The Floricultural Cabinet, and Florists' Magazine|volume=23|page=62|place=London|publisher=Simpkin,Marshall, & Co.|format=google}} "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden".</ref> This name is now less common than ''Perilla frutescens''.
@@ Line 44: / Line 44: @@
 == History ==
-''Perilla frutescens'' was cultivated in [[ancient China]].<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=109 |isbn=0415927463}}</ref> One of the early mentions comes from the ''Supplementary Records of Renowned Physicians'' ({{lang|zh|名醫別錄}} ''Míng Yī Bié Lù''), written around 500 AD,{{sfnp|Yu|Kosuna|Haga|1997|p=37}} where it is listed as ''su'' ({{lang|zh|{{Wikt-lang|zh|蘇|蘇}}}}), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries.<ref>{{harvp|Yu|Kosuna|Haga|1997|p=3}}, citing:{{citation|last=Tanaka|first=K.|title=Effects of Periilla|year=1993|journal=My Health|issue=8|pages=152–153}} (in Japanese).</ref>
+''Perilla frutescens'' was cultivated in [[ancient China]].<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=109 |isbn=0-415-92746-3}}</ref> One of the early mentions comes from the ''Supplementary Records of Renowned Physicians'' ({{lang|zh|名醫別錄}} ''Míng Yī Bié Lù''), written around 500 AD,{{sfnp|Yu|Kosuna|Haga|1997|p=37}} where it is listed as ''su'' ({{lang|zh|{{Wikt-lang|zh|蘇|蘇}}}}), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries.<ref>{{harvp|Yu|Kosuna|Haga|1997|p=3}}, citing:{{citation|last=Tanaka|first=K.|title=Effects of Periilla|year=1993|journal=My Health|issue=8|pages=152–153}} (in Japanese).</ref>
 Red shiso became available to gardening enthusiasts in England around 1855.<ref name="floricultural1855"/> By 1862, the English were reporting overuse of this plant, and proposing ''[[Solenostemon scutellarioides|Coleus vershaeffeltii]]''<ref>{{citation|last=Dombrain|first=H. H.|title=Floral Magazine|url=https://books.google.com/books?id=RXUCAAAAYAAJ&pg=PA96|year=1862|volume=2|place=London|publisher=Lovell Reeve|format=google}}, Pl. 96</ref> or ''[[Amaranthus tricolor|Amaranthus melancholicus]]'' var. ''ruber'' made available by [[John Gould Veitch|J.G.&nbsp;Veitch]] as an alternative.<ref>{{citation|last=Dombrain|first=H. H.|title=New or rare plants|url=https://books.google.com/books?id=XDdNAAAAYAAJ&pg=PA181|year=1862|journal=The Gardener's Monthly and Horticultural Advertiser|volume=4|page=181|place=London|publisher=Lovell Reeve|format=google}}</ref> It was introduced later in the United States, perhaps in the 1860s.<ref>{{citation|last=Maloy|first=Bridget|title=The Horticultural Department:The Culture of Flowers|url=https://books.google.com/books?id=QOkhAQAAMAAJ&pg=PA222|year=1867|journal=The Cultivator & Country Gentleman|volume=29|page=222|place=Alban, NY|publisher=Luther Tucker & Son|format=google}}, "''Perilla nankinensis'' was one of the first of the many ormanental foliaged plants brought into the gardens and greenhouses of this country within few years. "</ref><ref>{{harvp|Foster|Yue|1992|pp=306-8}} gives mid-19th century as introductory period into the US.</ref> Today, it is considered a [[Weedy species|weed]] or [[Invasive species|invasive]] species.
@@ Line 66: / Line 66: @@
 Red Shiso field 2.jpg|Red shiso field in [[Fukui City]], [[Japan]]
 Saint-Girons - Avenue du Maréchal Foch - 20150904 (1).jpg|Red shiso in [[Saint-Girons, Ariège|Saint-Girons]], [[France]]
+Red Shiso - Perilla frutescens var. crispa f. purpurea.jpg|Red Shiso, used to color ''[[Umeboshi]]'' red, in [[Kaga, Ishikawa]] [[Japan]]
 Perilla_Beijing.jpg|Green shiso in [[Beijing]], [[China]]
 Beefsteak plant (21228989453).jpg|Green shiso flower
@@ Line 75: / Line 76: @@
 == Culinary use ==
-Cultivated shiso is eaten in many East Asian and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in [[perilla ketone]], which is potentially toxic.{{Citation needed|date=October 2022}}
+Cultivated shiso is eaten in many East and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in [[perilla ketone]], which is potentially toxic.{{Citation needed|date=October 2022}}
 ===East Asia===
+==== China ====
+[[Chinese cuisine]] also utilizes shiso, named ''zi su'' (紫苏), ''bai su'' (白苏), or ''huihui su'' (回回苏) in Chinese. It is sometimes used as a decorative ingredient, and is sometimes eaten to reduce grease (as with [[barbecue]]). It is common practice to accompany fish and crab dishes with ''zisu'', as it is believed that ''zisu'' leaves can offset the toxins in seafood.<ref>{{Cite web |title=紫苏香浓，一物三药 |url=http://szyyj.gd.gov.cn/zyyfw/ysbj/content/post_3930601.html |access-date=2023-04-13 |website=szyyj.gd.gov.cn}}</ref>
 ==== Japan ====
 {| class="wikitable" style="float:right; margin-left:6px;"
@@ Line 101: / Line 105: @@
 Red shiso is called ''akajiso'' (赤紫蘇). It is used in the making of ''[[umeboshi]]'' (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in ''[[Umeboshi#Production|umezu]]'', the vinegary brine that results as a byproduct of pickling plums.<ref name=heibonsha>{{harvp|Yu|Kosuna|Haga|1997|pp=1–2, 10–11}}</ref><ref>{{harvp|Shimbo|2001|pp=142-}}</ref> It can also be combined with ''umezu'' to make certain types of [[sushi]]. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make ''shibazuke'', a type of fermented [[eggplant]].<ref>{{cite book|last=Ogawa|first=Toshio|publisher=Hoiku-sha (保育社) |title=Tsukemono|year=1978|url=https://books.google.com/books?id=FQ_vtQp-Zj4C&pg=PA115|format=preview|isbn=978-4-586-50423-7 |page=115}}</ref>
-Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called ''yukari''.<ref>{{harvp|Andoh|Beisch|2005|pp=12, 26–7}}</ref> The word ''yukari'' is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general.<ref>Used as such by Japanese-American author, {{harvp|Andoh|Beisch|2005|pp=26-7}}</ref><ref>{{cite web|url=http://www.mishima.co.jp/study/yukari/name.html|publisher=Mishima foods webpage|title=名前の由来 (origin to its name)|url-status=dead|archive-url=https://web.archive.org/web/20120515201101/http://www.mishima.co.jp/study/yukari/name.html|archive-date=2012-05-15}}</ref> Red shiso leaf flakes are a common ingredient in ''[[furikake]]'' seasonings, meant to be sprinkled over rice or mixed into ''[[onigiri]]'' (rice balls).
+Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called ''yukari''.<ref>{{harvp|Andoh|Beisch|2005|pp=12, 26–7}}</ref> The word ''yukari'' is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general.<ref>Used as such by Japanese-American author, {{harvp|Andoh|Beisch|2005|pp=26-7}}</ref><ref>{{cite web|url=http://www.mishima.co.jp/study/yukari/name.html|publisher=Mishima foods webpage|title=名前の由来 (origin to its name)|archive-url=https://web.archive.org/web/20120515201101/http://www.mishima.co.jp/study/yukari/name.html|archive-date=2012-05-15}}</ref> Red shiso leaf flakes are a common ingredient in ''[[furikake]]'' seasonings, meant to be sprinkled over rice or mixed into ''[[onigiri]]'' (rice balls).
-Green shiso is called ''aojiso'' (青紫蘇) or ''ōba'' (大葉 "big leaf"). It is used to garnish noodle dishes like ''[[hiyamugi]]'' or ''[[sōmen]]'', meat dishes like [[sashimi]], ''[[tataki]]'' and ''[[namerō]]'', and [[tofu]] dishes like ''[[hiyayakko]]''. [[Whitebait]] (''shirasu'') sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold [[wasabi]], or ''tsuma'' (garnishes). Leaves can also be battered on one side and fried to make [[tempura]], and are served with other fried items.<ref name=mouritsen>{{harvp|Mouritsen|2009|pp=110–112}}</ref> Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan, [[pasta]] is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw ''[[tarako (food)|tarako]]'' (pollock roe).<ref>{{cite book|last=Rutledge|first=Bruce|title=Kūhaku & Other Accounts from Japan|url=https://books.google.com/books?id=mTSlx7krSfEC&pg=PA219|format=preface|pages=218–9|isbn=978-0-974199-50-4 |year=2004}} gives this tarako and shiso spaghetti recipe</ref> Originally, green shiso was used in place of [[basil]], and has even been used in [[pizza]] toppings. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso.<ref>{{cite web |url=http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |title=Pepsi Shiso &#124; Japan Probe |access-date=2010-05-10 |url-status=dead |archive-url=https://web.archive.org/web/20100510071902/http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |archive-date=2010-05-10 }}</ref>
+Green shiso is called ''aojiso'' (青紫蘇) or ''ōba'' (大葉 "big leaf"). It is used to garnish noodle dishes like ''[[hiyamugi]]'' or ''[[sōmen]]'', meat dishes like [[sashimi]], ''[[tataki]]'' and ''[[namerō]]'', and [[tofu]] dishes like ''[[hiyayakko]]''. [[Whitebait]] (''shirasu'') sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold [[wasabi]], or ''tsuma'' (garnishes). Leaves can also be battered on one side and fried to make [[tempura]], and are served with other fried items.<ref name=mouritsen>{{harvp|Mouritsen|2009|pp=110–112}}</ref> Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan, [[pasta]] is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw ''[[tarako (food)|tarako]]'' (pollock roe).<ref>{{cite book|last=Rutledge|first=Bruce|title=Kūhaku & Other Accounts from Japan|url=https://books.google.com/books?id=mTSlx7krSfEC&pg=PA219|format=preface|pages=218–9|isbn=978-0-974199-50-4 |year=2004}} gives this tarako and shiso spaghetti recipe</ref> Green shiso has even been used in [[pizza]] toppings in lieu of basil. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso.<ref>{{cite web |url=http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |title=Pepsi Shiso &#124; Japan Probe |access-date=2010-05-10  |archive-url=https://web.archive.org/web/20100510071902/http://www.japanprobe.com/2009/05/27/pepsi-shiso/ |archive-date=2010-05-10 }}</ref>
 Shiso seed pods (fruits) are called ''shiso no mi'', and are salted and preserved like a spice. They can be combined with fine slivers of [[daikon]] (radish) to make a simple salad.<ref name="larkcom">{{harvp|Larkcom|2007}}</ref> Oil pressed from the seeds was once used for deep-frying.<ref name=heibonsha/>
@@ Line 122: / Line 126: @@
 ==== Korea ====
-In Korea, shiso is called ''soyeop'' ({{lang|ko|소엽}}) or ''chajogi'' ({{lang|ko|차조기}}). It is less popular than the related cultigen, ''[[Perilla frutescens|P. frutescens]]'' (''deulkkae''). ''Soyeop'' is commonly seen as a wild plant, and the leaves are occasionally used as a ''[[ssam]]'' vegetable.<ref name="Yi">{{Cite book|url=http://terms.naver.com/entry.nhn?docId=772026&cid=46686&categoryId=46694|title=San-namul deul-namul dae baekgwa|last=이|first=영득|publisher=황소걸음|year=2010|isbn=978-89-89370-68-0|language=ko|script-title=ko:산나물 들나물 대백과|via=[[Naver]]}}</ref> Red leaves are sometimes pickled in [[soy sauce]] or [[doenjang|soybean paste]] as a ''[[jangajji]]'', or deep-fried as ''[[bugak]]'' with a thin coat of [[rice flour|rice-flour]] batter.<ref name="Yi" />
+In [[Korean cuisine]], shiso is called ''soyeop'' ({{lang|ko|소엽}}) or ''chajogi'' ({{lang|ko|차조기}}). It is less popular than the related cultigen, ''[[Perilla frutescens|P. frutescens]]'' (''deulkkae''). ''Soyeop'' is commonly seen as a wild plant, and the leaves are occasionally used as a ''[[ssam]]'' vegetable.<ref name="Yi">{{Cite book|url=http://terms.naver.com/entry.nhn?docId=772026&cid=46686&categoryId=46694|title=San-namul deul-namul dae baekgwa|last=이|first=영득|publisher=황소걸음|year=2010|isbn=978-89-89370-68-0|language=ko|script-title=ko:산나물 들나물 대백과|via=[[Naver]]}}</ref> Red leaves are sometimes pickled in [[soy sauce]] or [[doenjang|soybean paste]] as a ''[[jangajji]]'', or deep-fried as ''[[bugak]]'' with a thin coat of [[rice flour|rice-flour]] batter.<ref name="Yi" />
 <gallery widths="240" heights="200">
@@ Line 138: / Line 142: @@
 == Biochemistry ==
-Shiso's distinctive flavor comes from [[perillaldehyde]], which is found only in low concentrations in other perilla varieties, including ''[[Perilla frutescens]]''.{{sfnp|Tucker|DeBaggio|2009|p=389}}<ref name="Ito">{{Cite book|title=Phytochemistry Research Progress|last=Ito|first=Michiho|publisher=[[Nova Biomedical Books]]|year=2008|isbn=9781604562323|editor-last=Matsumoto|editor-first=Takumi|location=New York|pages=13–30|chapter=Studies on Perilla Relating to Its Essential Oil and Taxonomy|chapter-url=https://books.google.com/books?id=l5Mo0M5CqQcC&pg=PA13}}</ref> The [[oxime]] of perillaldehyde, [[perillartine]], is about 2,000 times sweeter than [[sucrose]].{{sfnp|O'Brien-Nabors|2011|p=235}} However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an [[artificial sweetener]] to sweeten tobacco.<ref>Kinghorn and Compadre (2001) apud {{harvp|O'Brien-Nabors|2011|p=235}}.</ref>
+Shiso's distinctive flavor comes from [[perillaldehyde]], which is found only in low concentrations in other perilla varieties, including ''[[Perilla frutescens]]''.{{sfnp|Tucker|DeBaggio|2009|p=389}}<ref name="Ito">{{Cite book|title=Phytochemistry Research Progress|last=Ito|first=Michiho|publisher=[[Nova Biomedical Books]]|year=2008|isbn=978-1-60456-232-3|editor-last=Matsumoto|editor-first=Takumi|location=New York|pages=13–30|chapter=Studies on Perilla Relating to Its Essential Oil and Taxonomy|chapter-url=https://books.google.com/books?id=l5Mo0M5CqQcC&pg=PA13}}</ref> The [[oxime]] of perillaldehyde, [[perillartine]], is about 2,000 times sweeter than [[sucrose]].{{sfnp|O'Brien-Nabors|2011|p=235}} However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an [[artificial sweetener]] to sweeten tobacco.<ref>Kinghorn and Compadre (2001) apud {{harvp|O'Brien-Nabors|2011|p=235}}.</ref>
 Wild shiso is rich in [[perilla ketone]], which is a potent lung toxin to some livestock.<ref name="tucker">{{harvp|Tucker|DeBaggio|2009|p=389}}</ref> When consumed by cattle and horses, it causes [[pulmonary edema]], leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied.<ref name="tucker" />
@@ Line 174: / Line 178: @@
 According to one anecdote, in 1961, a [[Consumers' co-operative|food co-operative]] from [[Shizuoka Prefecture|Shizuoka]] specializing in ''tsuma'' (garnishes) began shipping green shiso to the [[Osaka]] market, where it grew so popular the name ''ōba'' (大葉 "big leaf") became the trade name for bunches of picked green leaves.<ref>{{cite book|title=Nihon ryōri yurai jiten |script-title=ja:日本料理由来事典|publisher=Dōhōsha<!--:ja:同朋舎-->|year=1990|isbn=978-4-8104-9116-6|volume=1<!--上--> |last1=Kawakami |first1=Kōzō |author-link=:ja:川上行蔵|last2=Nishimura |first2=Motozaburō |author-link2=:ja:西村元三朗}}, quoted by {{cite web|url=http://www.ytv.co.jp/announce/kotoba/|title=Kotoba no hanashi 1249: Ōba to shiso |script-title=ja:ことばの話1249「大葉と紫蘇」|date=2003-06-26|publisher=Toshihiko Michiura's Heisei kotoba jijo <!--道浦俊彦の平成ことば事情-->|access-date=2012-04-02}}: "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.."</ref>
-Another account places the start of green shiso production origin in the city of [[Toyohashi, Aichi|Toyohashi]], the foremost ''ōba'' producer in the country.<ref name="ja-toyohashi">{{cite web|url=http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|title=JA Toyohashi brand |script-title=ja:豊橋ブランド |year=2012|access-date=2012-04-02|url-status=dead|archive-url=https://web.archive.org/web/20110127013130/http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|archive-date=2011-01-27}}, under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's {{abbr|No.|number}}&nbsp;1 producer of both edible chrysanthemums and shiso</ref> It claims that the Toyohashi Greenhouse Horticultural [[Japan Agricultural Cooperatives|Agricultural Cooperative]]{{Efn|Toyohashi Engei Nōkyō (豊橋園芸農協).}} experimented with planting green shiso around 1955, and started merchandising the leaves as ''ōba'' around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970.<!--40年代後半には周年栽培が確立、検査体制も充実し、保冷輸送や保冷庫も完備された。平成4年、減農薬への取り組みがスタートし、13 年には鮮度保持フィルムP プラスを使用した大葉小袋入れを商品化した。20年1月には長期にわたり研究してきた。新品種「愛経1号」が種苗登録され、大葉栽培は大きく発展した。--><ref name="okashin">{{harvp|Okashin|2012}} website pdf, p.174</ref>
+Another account places the start of green shiso production origin in the city of [[Toyohashi, Aichi|Toyohashi]], the foremost ''ōba'' producer in the country.<ref name="ja-toyohashi">{{cite web|url=http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|title=JA Toyohashi brand |script-title=ja:豊橋ブランド |year=2012|access-date=2012-04-02|archive-url=https://web.archive.org/web/20110127013130/http://www.ja-toyohashi.com/brand/rekishi/tumamono_nihon_iti/tumamono_nihon_iti.html|archive-date=2011-01-27}}, under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's {{abbr|No.|number}}&nbsp;1 producer of both edible chrysanthemums and shiso</ref> It claims that the Toyohashi Greenhouse Horticultural [[Japan Agricultural Cooperatives|Agricultural Cooperative]]{{Efn|Toyohashi Engei Nōkyō (豊橋園芸農協).}} experimented with planting green shiso around 1955, and started merchandising the leaves as ''ōba'' around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970.<!--40年代後半には周年栽培が確立、検査体制も充実し、保冷輸送や保冷庫も完備された。平成4年、減農薬への取り組みがスタートし、13 年には鮮度保持フィルムP プラスを使用した大葉小袋入れを商品化した。20年1月には長期にわたり研究してきた。新品種「愛経1号」が種苗登録され、大葉栽培は大きく発展した。--><ref name="okashin">{{harvp|Okashin|2012}} website pdf, p.174</ref>
 In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports.<ref name=okashin/> Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso.
@@ Line 188: / Line 192: @@
 {{Reflist|30em|refs=
-<ref name="vaughan">{{Cite encyclopedia|title=The New Oxford Book of Food Plants |editor-last=Vaughan |editor-first=John |editor-last2=Geissler|editor-first2=Catherine |publisher=[[Oxford University Press]]|year=2009|isbn=9780199549467|edition=2nd|location=Oxford|url=https://books.google.com/books?id=2g99Q6-RSdAC&pg=PT340 |pages=340}}</ref>
+<ref name="vaughan">{{Cite encyclopedia|title=The New Oxford Book of Food Plants |editor-last=Vaughan |editor-first=John |editor-last2=Geissler|editor-first2=Catherine |publisher=[[Oxford University Press]]|year=2009|isbn=978-0-19-954946-7|edition=2nd|location=Oxford|url=https://books.google.com/books?id=2g99Q6-RSdAC&pg=PT340 |page=340}}</ref>
-<ref name="hagers">{{Cite book|url=https://books.google.com/books?id=XGXnVRiu3zoC&pg=PA328|title=Hagers Handbuch der Pharmazeutischen Praxis|publisher=[[Gabler Wissenschaftsverlage]]|year=1998|isbn=9783540616191|editor-last=Blaschek|editor-first=Wolfgang|edition=3|location=Berlin|pages=328–|language=de|editor-last2=Hänsel|editor-first2=Rudolf|editor-last3=Keller|editor-first3=Konstantin|editor-last4=Reichling|editor-first4=Jürgen|editor-last5=Rimpler|editor-first5=Horst|editor-last6=Schneider|editor-first6=Georg}}</ref>
+<ref name="hagers">{{Cite book|url=https://books.google.com/books?id=XGXnVRiu3zoC&pg=PA328|title=Hagers Handbuch der Pharmazeutischen Praxis|publisher=[[Gabler Wissenschaftsverlage]]|year=1998|isbn=978-3-540-61619-1|editor-last=Blaschek|editor-first=Wolfgang|edition=3|location=Berlin|pages=328–|language=de|editor-last2=Hänsel|editor-first2=Rudolf|editor-last3=Keller|editor-first3=Konstantin|editor-last4=Reichling|editor-first4=Jürgen|editor-last5=Rimpler|editor-first5=Horst|editor-last6=Schneider|editor-first6=Georg}}</ref>
-<ref name="kays">{{Cite book|url=https://books.google.com/books?id=9c7LggdxjBcC&pg=PA677|title=Cultivated Vegetables of the World:: A Multilingual Onomasticon|last=Kays|first=S. J.|publisher=[[Wageningen Academic Publishers]]|year=2011|isbn=9789086861644|location=Wageningen|pages=180–181, 677–678}}</ref>
+<ref name="kays">{{Cite book|url=https://books.google.com/books?id=9c7LggdxjBcC&pg=PA677|title=Cultivated Vegetables of the World:: A Multilingual Onomasticon|last=Kays|first=S. J.|publisher=[[Wageningen Academic Publishers]]|year=2011|isbn=978-90-8686-164-4|location=Wageningen|pages=180–181, 677–678}}</ref>
-<ref name="roecklein&leung">{{Cite book|editor-last=Roecklein|editor-first=John C.|editor-last2=Leung|editor-first2=PingSun |title=A Profile of Economic Plants |location=New Brunswick, U.S.A |publisher=[[Transaction Publishers]]|year=1987 |url=https://books.google.com/books?id=C8eRalwPua0C&pg=PA349|pages=349 |isbn=9780887381676 }}</ref>
+<ref name="roecklein&leung">{{Cite book|editor-last=Roecklein|editor-first=John C.|editor-last2=Leung|editor-first2=PingSun |title=A Profile of Economic Plants |location=New Brunswick, U.S.A |publisher=[[Transaction Publishers]]|year=1987 |url=https://books.google.com/books?id=C8eRalwPua0C&pg=PA349|page=349 |isbn=978-0-88738-167-6 }}</ref>
 }}
@@ Line 218: / Line 222: @@
 ;(Japanese dictionaries)
 * {{cite dictionary|last=Shinmura|first=Izuru|script-title=ja:広辞苑 |title=[[Kōjien]] |year=1976|publisher=Iwanami}}
-* {{cite encyclopedia|ref={{SfnRef|Heibonsha|1969}}|last1=Satake |first1=Yoshisuke<!--botany section--> |author-link=:ja:佐竹義輔 |last2= Nishi |first2=Sadao <!--西貞夫, agricultural and nutrition--> |last3=Motoyama |first3=Tekishū |author-link3=:ja:本山荻舟 |script-title=ja:しそ |title=Shiso |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |volume=10 |publisher=Heibonsha |orig-year=1968|year=1969 |pages=246–7}} {{in lang|ja}}
+* {{cite encyclopedia|ref={{SfnRef|Heibonsha|1969}}|last1=Satake |first1=Yoshisuke<!--botany section--> |author-link=:ja:佐竹義輔 |last2= Nishi |first2=Sadao <!--西貞夫, agricultural and nutrition--> |last3=Motoyama |first3=Tekishū |author-link3=:ja:本山荻舟 |script-title=ja:しそ |title=Shiso |encyclopedia=Sekai hyakka jiten <!--世界百科事典--> |volume=10 |publisher=Heibonsha |orig-date=1968|year=1969 |pages=246–7}} {{in lang|ja}}
 *{{citation|last=Kindaichi|first=Kyōsuke<!--金田一京助--> |author-link=Kyōsuke Kindaichi|script-title=ja:新明解国語辞典 |title=Shin Meikai Kokugo Jiten |edition=5th |publisher=Sanseido <!--三省堂|--> |year=1997|url=https://books.google.com/books?id=K0tNAQAAIAAJ|isbn=978-4-385-13099-6}}
 ;(Japanese misc. sites)
-*{{cite web|ref={{SfnRef|Okashin|2012}} |url=http://www.okashin.co.jp/jiba/|title=Aichi no jiba sangyō |script-title=ja:あいちの地場産業|author=Okashin <!--Okazaki Shinkni Bank(岡崎信用金庫)-->|access-date=2012-04-02 |url-status=dead|archive-url=https://web.archive.org/web/20070812003043/http://www.okashin.co.jp/jiba/|archive-date=2007-08-12}}: right navbar "9 農業(野菜)"
+*{{cite web|ref={{SfnRef|Okashin|2012}} |url=http://www.okashin.co.jp/jiba/|title=Aichi no jiba sangyō |script-title=ja:あいちの地場産業|author=Okashin <!--Okazaki Shinkni Bank(岡崎信用金庫)-->|access-date=2012-04-02 |archive-url=https://web.archive.org/web/20070812003043/http://www.okashin.co.jp/jiba/|archive-date=2007-08-12}}: right navbar "9 農業(野菜)"
 ;(Ministry statistics)
@@ Line 230: / Line 234: @@
 * {{citation|last1=Tucker|first1=Arthur O.|last2=DeBaggio|first2=Thomas|title=The Encyclopedia of Herbs: a comprehensive reference to herbs of flavor and |publisher=Timber Press|year=2009|url=https://books.google.com/books?id=7_KPgxEglHAC&pg=PA389|format=preview|page=389|isbn=978-0-88192-994-2}}
 *{{citation|last1=Channell|first1=BJ|last2=Garst|first2=JE|last3=Linnabary|first3=RD|last4=Channell|first4=RB|title=Perilla ketone: a potent lung toxin from the mint plant, Perilla frutescens Britton|journal=Science |date=5 August 1977 |volume=197|issue=4303 |pages= 573–574|bibcode=1977Sci...197..573W|doi=10.1126/science.877573|pmid=877573 }}
-* {{citation|last1=Foster|first1=Steven|last2=Yue|first2=Chongxi|title=Herbal emissaries: bringing Chinese herbs to the West : a guide to gardening|publisher=Inner Traditions / Bear & Co.|year=1992 |url=https://books.google.com/books?id=y78zzxTN570C&pg=PA306 |pages=306–8|isbn=9780892813490}}
+* {{citation|last1=Foster|first1=Steven|last2=Yue|first2=Chongxi|title=Herbal emissaries: bringing Chinese herbs to the West: a guide to gardening|publisher=Inner Traditions / Bear & Co.|year=1992 |url=https://books.google.com/books?id=y78zzxTN570C&pg=PA306 |pages=306–8|isbn=978-0-89281-349-0}}
-*{{citation|last=Hu|first=Shiu-ying|title=Food plants of China|volume=1|publisher=Chinese University Press|year=2005|url=https://books.google.com/books?id=2OiYydyrsygC&pg=PA503|isbn=9789629962296 }}
+*{{citation|last=Hu|first=Shiu-ying|title=Food plants of China|volume=1|publisher=Chinese University Press|year=2005|url=https://books.google.com/books?id=2OiYydyrsygC&pg=PA503|isbn=978-962-996-229-6 }}
 * {{citation|last1=Oikawa|first1=Kazushi |last2=Toyama |first2=Ryo|title=Analysis of Nutrition and the Functionality Elements in Perilla Seeds|journal=岩手県工業センター研究報告|volume=15|year=2008}} [http://www.pref.iwate.jp/~kiri/infor/theme/2007/pdf/H19_25.pdf pdf] (in Japanese except abstract)
-* {{citation|last=Imamura|first=Keiji|title=Prehistoric Japan - New Perspectives on Insular East Asia|place=Honolulu|publisher=University of Hawaii Press|year=1996|url=https://books.google.com/books?id=HpgcaKpnuU0C&pg=PA107 |pages=107–8|isbn=9780824818524}}
+* {{citation|last=Imamura|first=Keiji|title=Prehistoric Japan - New Perspectives on Insular East Asia|place=Honolulu|publisher=University of Hawaii Press|year=1996|url=https://books.google.com/books?id=HpgcaKpnuU0C&pg=PA107 |pages=107–8|isbn=978-0-8248-1852-4}}
-* {{citation|last=Habu|first=Junko|title=Ancient Jomon of Japan|place=Cambridge and New York|publisher=Cambridge Press|year=2004|url=https://books.google.com/books?id=vGnAbTyTynsC&pg=PA59 |page=59|isbn=9780521776707}}
+* {{citation|last=Habu|first=Junko|title=Ancient Jomon of Japan|place=Cambridge and New York|publisher=Cambridge Press|year=2004|url=https://books.google.com/books?id=vGnAbTyTynsC&pg=PA59 |page=59|isbn=978-0-521-77670-7}}
 {{Refend}}
@@ Line 241: / Line 245: @@
 {{Herbs & spices}}
+{{Japanese food and drink}}
 {{Taxonbar|from=Q15750255}}
 [[Category:Herbs]]
+[[Category:East Asian cuisine]]
 [[Category:Japanese condiments]]
-[[Category:Vietnamese cuisine]]
 [[Category:Lamiaceae]]
+[[Category:Vietnamese cuisine]]

v t e Culinary herbs and spices
Herbs	Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff
Spices	Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest
Blends	Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar
Lists	Culinary By region Australian Bangladeshi Indian Pakistani
Related topics	Chinese herbology Herbal tea Marination Seasoning Spice rub

Latest revision as of 16:45, 5 November 2024

Names

Origins and distribution

History

Description

Varieties

Culinary use

East Asia

China

Japan

Korea

Southeast Asia

Laos

Vietnam

Biochemistry

Cultivation

Japan

History

See also

References

Notes

Works cited