Archive for February 15th, 2011

Shiso and sumac, kind of sounds like a folk music duo, a winery, (or a law firm, eww).

I love the taste of shiso (aka beefsteak, or perilla) leaves. I first tasted dried shiso as a furikake variety years ago.

Shiso Furikake

This is by far my favorite furikake. Problem is the sodium content is through the roof.

Nutrition Facts

Not sure the picture can be read, but for a serving size of one tablespoon, this particular brand of shiso furikake has 2,290 mg of sodium, or 95 percent of the recommended daily value of a normal person. By contrast, other furikake varieties have about ten percent of the recommended daily intake of sodium. Needless to say, my consumption of shiso furikake is extremely limited. 😦

This past Christmas season I was here looking for presents. The recipient is well versed in cooking so I wanted to find something different that maybe he hasn’t seen before. C, a long time sales person there recommended sumac, along with some other spices and herbs.


She said sumac reminded her of shiso. I had to try it.


Shiso Furikake

Sumac and Shiso Furikake

Both sumac and shiso have a reddish color. The sumac has a more citrus taste while the shiso is more on the minty/basily (are those words?). Both are pretty good. I would agree that the sumac is a very good substitute for the shiso furikake. I plan to look for an appropriate container and mix the sumac and shiso furikake into one (talk about fusion). This will help to dilute the sodium content/intake.

I may even look for umeboshi paste and combine that too. I think the sumac/shiso combination would make a good dry rub for chicken or pork. The sumac/shiso/umeboshi combination might make a good marinade for chicken, pork, or even fish (hmm, butterfish comes to mind).

Hmm, the possibilities.

Thanks C.


The Mouse

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