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Saturday, July 16, 2005


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It's for taste and Umeboshi is used to sterilize and preserve food


Hi There
Shiso and Umeboshi's combination is so great. Kimukatsu I wrote some days ago has Shiso Ume Tonkatsu too.


Thx so much, Azianbrewer.


Here's some info about shiso. In a nutshell it is Japanese mint but it has a perfumey scent of plum.

The Japanese name for perilla is shiso. The Japanese call the green type aojiso or ōba and often eat it with with sashimi (sliced raw fish). They call the purple type akajiso and use it often to make umeboshi (pickled ume), and combine it with ume paste in sushi to make umeshiso maki. It is also used as a flavorful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil).

Although it tastes a little bitter, it smells very good. It is considered rich in minerals and vitamins, and is thought to help preserve and sterilize other foods. The Japanese often eat the green type and sometimes cut into thin strips and enjoy the taste of it in salads, spaghetti, and meat and fish dishes.

Retrieved from "http://en.wikipedia.org/wiki/Perilla"


MMm... must try this recipe.


Japanese ume costs a lot in Singapore. One of the well known Jap restaurants in Singapore makes ume into a pink paste and then makes it into ume-temaki (handroll), which I find cleanses your palate if you eat it as your last piece of sushi.

What are shiso leaves ? crysanthemum ?


hmmmm.... looks good.

クレア (Claire)

おいしいそう!My mouth is watering as I read this...I am looking forward to trying it!


Do you still need help with proof reading?
I've eaten Umeboshi but I don't like it cos it's too salty for me. I like Ume wine and preserved raddish!

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