The heirloom red shiso leaves, which are a member of the mint family, have a distinct Japanese aroma that is more pungent compared to the green shiso leaves you may see in a sushi restaurant. These red shiso leaves are actually what give our umeboshi their vibrant red color. Three simple ingredients come together harmoniously to create this savory, tangy pickle by massaging the leaves gently with sea salt and then brining them in organic white vinegar.
The easiest and most popular way to use it is to finely chop it and mix in with freshly steamed rice. The lovely and unique aroma and flavor will permeate your whole bowl of rice. These pickles are also perfect for rolling up in a rice ball, or even as a topping for pasta, vegetables, or meat dishes, and go wonderfully mixed in a dressing.
Ingredients: red shiso leaves, sea salt, organic white vinegar
Net Wt: 4.5oz $17.00
Net Wt: 2oz $8.50
Shelf-stable. Avoid direct sunlight and a warm/hot environment.