Perilla vs. Shiso — What's the Difference?

Perilla encompasses a broad genus of plants within the mint family, Lamiaceae, known for their aromatic leaves and seeds used in cooking, medicine, and as ornamentals. Shiso, on the other hand, refers specifically to the leaves of Perilla frutescens var. crispa, a variety prized in Japanese cuisine for its unique flavor profile that adds a fresh, herby, and somewhat minty taste to dishes.

While Perilla as a genus has a wider application, including the use of its oil-rich seeds for culinary and industrial purposes, shiso's usage is predominantly culinary, especially within Japanese and Korean cuisines, where it is also known as kkaennip. The distinction between Perilla and shiso is crucial for understanding the plant's versatility and the specific cultural contexts in which it is used. In Korean cuisine, the term "perilla" often refers to the larger leaves of Perilla frutescens used for wrapping food, which differ in flavor and texture from the smaller, more delicate shiso leaves used in Japanese dishes.

Cultivation practices for Perilla vary widely, as the plant adapts to different climates and soil types, showcasing its versatility. Shiso, however, requires specific conditions to develop its characteristic flavor, often cultivated in well-drained soil with partial shade. This specificity in cultivation reflects shiso's unique standing within the Perilla genus, emphasizing its distinct use and cultural significance in Japanese cuisine.

Both Perilla and shiso offer a variety of health benefits, including anti-inflammatory and antioxidant properties, thanks to their rich composition of phenolic compounds. However, the culinary focus on shiso, particularly in Japanese cuisine, highlights its role not just as a food ingredient but as a cultural emblem, embodying the aesthetics and flavors of traditional Japanese cooking.