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Shiso Chili Paste しそ胡椒
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Shiso Chili Paste

しそ胡椒

$10.00 USD

Online ordering is currently available to Minnesota customers only.

Herby • Intense heat

A vibrant Japanese condiment handcrafted with fresh shiso, chili peppers, and salt. Boldly aromatic with herbal freshness and a lively touch of heat.

Use as a flavorful accent for tofu, rice, noodles, vegetables, soups, and dressings—a small spoonful adds a bright, refreshing kick.

Ingredients: Green shiso, green chili pepper, salt

Refrigerate after opening.

1.5oz (44ml)

青じそ風味の発酵唐辛子ペースト。青じその芳醇な風味と辛みが絶妙です。他のホットソースと同様にお使いいただけます。また、爽やかな後味も魅力です。

原材料:青じそ、青唐辛子、海塩

開封後は冷蔵保存してください。

44ml (1.5oz)

What Is Shiso?

Green shiso (青紫蘇, ao-jiso) is a bright green, aromatic herb in the mint family that is widely used in Japanese cooking. It is also commonly called ōba (大葉), meaning “large leaf,” especially when the fresh leaves are sold as a culinary ingredient. Shiso has a distinctive flavor that is fresh, herbal, slightly minty, citrus-like, and mildly spicy.

An image of a bunch of green shiso Fresh shiso leaves are commonly served with sushi and sashimi, where their refreshing flavor complements seafood. They are also used in tempura, salads, noodles, rice dishes, soups, pickles, sauces, and garnishes. The leaves can be sliced into thin ribbons and sprinkled over food much like fresh herbs such as basil or mint.

Shiso can also be made into pesto-style sauces, dressings, syrups, teas, seasonings, and preserved products. Its fresh flavor pairs especially well with ingredients such as ume, yuzu, ginger, sesame, soy sauce, and miso.

Nutritionally, green shiso contains vitamins, minerals, carotenoids, rosmarinic acid, and other antioxidant plant compounds. These compounds have been studied for possible antioxidant and anti-inflammatory properties, although shiso is best considered a nutritious culinary herb rather than a medicine.

Shiso is valued in Japanese cuisine for its ability to add freshness, fragrance, color, and complexity without overpowering other ingredients. Even a few leaves can give a dish a distinctly Japanese herbal character.