Perilla (shiso) is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.

Recipe:

1/2 cup cashews, soaked

1 tablespoon lime juice

10 Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean

5 leaves shiso (Perilla frutescens)

2 teaspoon white miso

1 big date or 1 teaspoon agave

Pinch salt / 2 tablespoon water or more if needed. Blend until very smooth.

Bon Appetit!