Try fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Green Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.

Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-4°C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards.