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Product Description
| Origin | Korea |
| Taste | Mint, anis |
| Usage | (Raw) fish, Japanese dishes, cheese |
| Culture | Socially responsible culture with biological crop protection |
| Availability | Year round |
| Storage | Up to ten days at 12-16°C |
Taste and usage
The taste of Shiso Green combines very well with (raw) fish.
But there are more options. It fits very well on a plateau of cheese, in a salad and on a sandwich.
As fresh tuna fish is widely available, try raw tuna tartar in combination with the Shiso Green it
is a winner.
Another option is making it part of a Beef Carpaccio.
Origin
Shiso Green is commonly used in North East Asia.
Hardly any fish is eaten without the green leafed herb.
One reason is the preventive effect of this plant towards food poisoning. (Not a bad idea if
one considers that most fish is consumed raw).
Both the green and the red Shiso are known in Asia as ingredient against food poisoning, with
conserving characteristics and the ability to improve intestine activity.
Availability and storage
Shiso Green is available year round and can easily be stored for up to ten days at a temperature
of 2-4°C.
Produced in a socially responsible culture, Shiso Green meets the hygienic kitchen standards.
The product is ready to use, since it is grown clean and hygienically. Shiso Green is, as all the
Koppert Cress cresses and specialties, produced according to the SQF 2000 guidelines.