Fresh shiso leaves are one of the most rewarding herbs you can grow in the kitchen garden.
Their unique flavour combines hints of basil, mint, citrus, cinnamon, and anise, making them a standout ingredient in Japanese cooking.
This simple homemade shiso furikake transforms freshly picked leaves into a vibrant seasoning that adds a burst of flavour to rice, noodles, salads, and grilled vegetables.
Why You’ll Love This Recipe
- A great way to use an abundance of fresh shiso leaves
- Ready in under 30 minutes
- Naturally vegan
- Keeps for several weeks in the refrigerator
- Adds authentic Japanese flavour to everyday dishes
What Is Shiso?
Shiso (Perilla frutescens) is a leafy herb widely used in Japanese, Korean, and Vietnamese cuisine.
Green shiso (aojiso) has a bright, refreshing flavour, while red shiso (akajiso) is earthier and often used in pickling.
Gardeners love shiso because it is productive, beautiful, and easy to grow. Once established, a single plant can provide a constant supply of leaves throughout summer.
Fresh Shiso Furikake Recipe
Ingredients
- 20 fresh shiso leaves
- 1 tsp sea salt
- 1 tbsp toasted sesame seeds
- 1 tsp toasted sesame oil
- 1 tsp sugar (optional)
- 1 sheet nori, finely crumbled (optional)
Equipment
You won’t need much equipment – most of it is usually available in most kitchen at any stage.
- All you will need is 1 frying pan, 1 Large Bowl, 1 Towel
- 1 Knife and chopping board.
- Optionally for washing a sieve or strainer.
In the video you will see I used the pictured hand blender – simply because I prefer the Furikake to be ‘smooth’ and even.
I use the hand blender for many recipes as it’s so easy to use – For price & to order visit Amazon
Makes
Approximately ½ cup furikake.
Method
1. Prepare the Leaves
Wash the shiso leaves thoroughly and pat dry.
Stack the leaves and slice them into very fine ribbons.
2. Salt the Leaves
Place the shredded leaves in a bowl and sprinkle over the salt.
Massage gently for 1 to 2 minutes. The leaves will soften and release moisture.
Leave for 10 minutes.
3. Squeeze and Dry
Gently squeeze out excess liquid.
Spread the leaves on a clean towel and pat dry.
4. Toast
Heat a dry frying pan over medium-low heat.
Add the shiso and cook for 4 to 6 minutes, stirring regularly, until the leaves become drier and slightly crisp.
5. Finish the Furikake
Mix in the sesame seeds, sesame oil, sugar, and nori if using.
Allow to cool completely before storing.
How to Use Shiso Furikake
Sprinkle over:
- Steamed rice
- Onigiri (rice balls)
- Sushi bowls
- Cold noodle dishes
- Roasted potatoes
- Avocado toast
- Grilled fish
- Garden salads
It also makes a fantastic finishing seasoning for homegrown vegetables.
4 Chef’s Gardener Tips
1 – Harvest Young Leaves
Younger leaves are more tender and have a cleaner flavour than mature leaves.
2 – Pick Regularly
Frequent harvesting encourages bushier growth and more leaf production throughout the season.
3 – Use Green or Red Shiso
Both varieties work beautifully, though red shiso creates a more colourful furikake.
4 – Store Properly
Keep the finished furikake in an airtight container in the refrigerator for up to two weeks.
Frequently Asked Questions
Can I use freshly harvested red shiso?
Yes. Red shiso produces a deeper, earthier flavour and creates an attractive burgundy-coloured seasoning.
Can I dry the leaves completely?
Absolutely. For a shelf-stable version, continue toasting until the leaves are crisp, then pulse them in a food processor with the sesame seeds.
Does shiso taste like mint?
Not exactly. Most gardeners describe shiso as a complex blend of mint, basil, citrus, anise, and cinnamon notes.
Fresh Shiso Furikake Recipe
Equipment
- 1 frying pan
- 1 Large Bowl
- 1 Towel
- 1 Knife and chopping board
- 1 Sieve or strainer (optional)
Ingredients
- 20 Fresh shiso leaves
- 1 tbsp Toasted sesame seeds
- 1 tsp Toasted sesame oil
- 1 sheet Nori, finely crumbled (optional)
- 1 tsp Sea salt
- 1 tsp Sugar (optional)
Instructions
Prepare the Leaves
- Pick the leaves from the plant
- Wash the shiso leaves thoroughly and pat dry.
- Stack the leaves and slice them into very fine ribbons.
Salt the Leaves
- Place the shredded leaves in a bowl and sprinkle over the salt.
- Massage gently for 1 to 2 minutes. The leaves will soften and release moisture.
- Leave for 10 minutes.
Squeeze and Dry
- Gently squeeze out excess liquid.
- Spread the leaves on a clean towel and pat dry.
Toast
- Heat a dry frying pan over medium-low heat.
- Add the shiso and cook for 4 to 6 minutes, stirring regularly, until the leaves become drier and slightly crisp.
Finish the Furikake
- Mix in the sesame seeds, sesame oil, sugar, and nori if using.
- Blend until smooth
- Allow to cool completely before storing.
Video
Final Thoughts
If you’re growing shiso in your garden, this fresh shiso furikake is one of the best ways to showcase its remarkable flavour. Simple, versatile, and packed with character, it’s the kind of homemade seasoning that turns a bowl of plain rice into something special.
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page
Have you made the recipe?
Would love to hear what you thought of it.
More information
The Japanese basil (Shiso/Perilla) leaves & seeds are available to buy on Amazon.
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