Shisozu / perilla-infused vinegar
This bright red purple vinegar also takes on the refreshing aroma of akajiso purple perilla leaves. It imparts a soft pink color and soft shiso aroma when used as a replacement for regular vinegar.
Sodium content: 18 mg per 1 tablespoon
<Ingredients>
Large handful akajiso purple perilla leaves (60 leaves, 54 g in photo)
2 tsp (6 g) salt
300 cc rice vinegar
<Directions>
1.
Rinse perilla leaves in plenty of water.
2.
Squeeze water out of perilla leaves, and place in a bowl.
Sprinkle half of salt.
Rub and squeeze until liquid comes out.
Discard liquid.
3.
Sprinkle remaining salt, and rub and squeeze until liquid comes out.
4.
Squeeze out liquid, and place in a jar that has been sterilized in boiling water.
Pour rice vinegar, cover, and store.
The vinegar takes on a reddish purple hue in 30 minutes or so.
<Notes>
Sodium content: 18 mg per 1 tablespoon
<Ingredients>
Large handful akajiso purple perilla leaves (60 leaves, 54 g in photo)
2 tsp (6 g) salt
300 cc rice vinegar
<Directions>
1.
Rinse perilla leaves in plenty of water.
2.
Squeeze water out of perilla leaves, and place in a bowl.
Sprinkle half of salt.
3.
Sprinkle remaining salt, and rub and squeeze until liquid comes out.
4.
Squeeze out liquid, and place in a jar that has been sterilized in boiling water.
<Notes>
- Other vinegar works fine, too. I use rice vinegar, which makes it easier to use for Japanese food.
- Lemon juice is a nice addition for a fruity, fresh note.
- The liquid that comes out from shiso leaves has a harsh taste, and is discarded each time.
- Shiso's aroma intensifies after several days.
- Some people add sugar or honey for use as a drink base (just like shiso juice).
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