Hi there<\/p>\n

There are many times you might probably see these Shiso leaves on your sashimi plate or takeaway carton. These leaves are usually shiso leaves, which is very versatile and is eaten raw in Japan. Korean also has their own shiso leaves but is called Hangul.<\/p>\n

The Korean ones\u00a0come in large sizes and also the taste are a little stronger than japanese ones. They are used to wrap up grilled meats, and goes very well with it because of it minty taste. I tried both (Shine Korean Supermarket do sell it), and I still love the Japanese version more. \ud83d\ude42<\/p>\n

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You can buy these leaves from Japanese supermarkets or Fairprice Finest too. I got mine this time from Finest and it cost $1.95 for 10 pcs. Looks little but it actually can cook many dishes with just one pack. \ud83d\ude42<\/p>\n

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I am a big big fan of these shiso leaves, because of their irresistable refreshing fragrance, I love to sprinkle onto salads, spaghetti, go with sashimi. In Japan there are also other products that revolve around it, love their salad dressing that goes oh so well with seaweed salad.<\/p>\n

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You can also find these with pickled plum called umeboshi, the red shiso leaves are used to do that, and it taste so wonderful with just hot steamed rice. Pretty sure you can polish a bowl with just one of it in no time. (I know I did :))<\/p>\n

I have shown you just how you can prepare it, quickest & easiest way\u00a0\ud83d\ude42<\/p>\n

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All you need to do is :<\/p>\n

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1. Wash the leaves individually, then rolled them up<\/li>\n
2. Use a pair of scissors and cut it finely (trust me this is quickest :))<\/li>\n
3. Put it into a bowl of water and give it a twirl, sieve it out<\/li>\n
4. The finely sliced leaves will be ready to use!<\/li>\n<\/ol>\n

   If you worry that you might not be able to finish up in one sitting, you can follow me and store it this way, I find this keeps the shiso leaves much more lasting and still did not wilt even after a few days. \ud83d\ude42<\/p>\n

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   Just wet a small piece of paper towel and wrapped the steam of the leaves, put all the leaves in a plastic bag or ziplock bag and they will stay fresh and green for your next use. \ud83d\ude42<\/p>\n

   You can also get them dried as furikake which is the rice seasoning in small bits and pieces and sprinkle onto hot steam rice. I have also tried to use this for sandwich as well, goes really well with deep fried pork chop (I have used this for some deep fried dishes which will be posted too)<\/p>\n

   JAPANESE PRODUCTS : JAPANESE SHISO LEAVES<\/strong><\/p>\n

   Available : Fairprice Finest \/ Meidya Japanese supermarket\u00a0 \/ Isetan scotts japanese supermarket \/ Shine Korean supermarket (for Korean leaves)<\/p>\n

   Happy Cooking!<\/p>\n

   For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n

   Cheers,<\/p>\n

   Dawn<\/p>\n

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    <\/p>\n","protected":false},"excerpt":{"rendered":"

   Hi there There are many times you might probably see these Shiso leaves on your sashimi plate or takeaway carton. These leaves are usually shiso leaves, which is very versatile and is eaten raw in Japan. Korean also has their own shiso leaves but is called Hangul. The Korean ones\u00a0come in large sizes and also … Continue reading JAPANESE SHISO LEAVES – VERSATILITY OF THIS SIMPLE JAPANESE LEAF<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,549,31,15,92,2495],"tags":[4177,4172,4173,4174,4175,4176,4178],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/10811"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=10811"}],"version-history":[{"count":2,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/10811\/revisions"}],"predecessor-version":[{"id":10819,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/10811\/revisions\/10819"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=10811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=10811"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=10811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}