Perilla frutescens var. frutescens
Shiso microgreens (Perilla frutescens var. frutescens) occupy a culinary category of their own — simultaneously familiar and exotic, herbal and floral, with a flavor that Japanese and Korean cooking has celebrated for centuries but that most Western home cooks haven't encountered in microgreen form.
ChefPax grows Korean Perilla Shiso in 5×5 trays — surface-sown with no soil cover, light from Day 0, and carefully misted twice daily for the first 5–7 days of germination. The result is a delicate microgreen with bright serrated leaves, ready in 14–18 days, that carries all the aromatic complexity of mature shiso in a concentrated, tender form.
The flavor profile — mint, basil, cinnamon, and anise woven together — makes shiso microgreens one of the most complex-tasting greens in our lineup. Japanese restaurants in Austin have been early adopters, using shiso microgreens as a garnish for sashimi and sushi where the aromatic herbs naturally complement raw fish. Cocktail bars have followed, drawn by the botanical complexity that makes shiso an exceptional addition to gin and shochu-based drinks.
Austin chefs with Japanese and fusion programs source shiso microgreens weekly through ChefPax's chef supply program for sushi service, ramen, and omakase menus. Chef Supply Hub →
Shiso Microgreens are a ChefPax microgreen crop grown near Austin for sashimi and sushi, chef plating, and home cooking. They are selected for concentrated flavor, texture, and cut-to-order freshness.
Shiso Microgreens are part of the ChefPax crop library for chefs, restaurants, and home cooks in Austin, Texas. Shiso microgreens taste like a layered herb blend: the freshness of mint, the warmth of basil, with background notes of cinnamon and anise. The flavor is complex for a microgreen — each bite carries multiple aromatic dimensions. The serrated bright-green leaves add a distinctive visual element, and the aroma when you snip them is immediately recognizable: aromatic, floral, and slightly spicy. In the kitchen, they work especially well with Sashimi and sushi, Cocktails with gin, sake, or shochu, Pickled vegetable plates, Cold tofu preparations with soy and sesame. ChefPax focuses on crop-specific handling, fresh delivery, and practical culinary use so buyers can choose the right tray by flavor, texture, and service context.
Shiso microgreens taste like a layered herb blend: the freshness of mint, the warmth of basil, with background notes of cinnamon and anise. The flavor is complex for a microgreen — each bite carries multiple aromatic dimensions. The serrated bright-green leaves add a distinctive visual element, and the aroma when you snip them is immediately recognizable: aromatic, floral, and slightly spicy.
Shiso microgreens are rich in vitamins A and C, calcium, and iron. They also contain rosmarinic acid — a polyphenol with potent antioxidant and anti-inflammatory activity that has been studied in the context of allergy and respiratory health. The essential oils in shiso (perillaldehyde, limonene, linalool) are responsible for its distinctive aroma and have been studied for antimicrobial properties.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Use the flavor wheel as a chef-facing shortcut from taste to products, recipes, and pairings.
Anise / licorice
Flavor pathSweet aromatic herbs for seafood, cocktails, eggs, and cream sauces.
Shiso microgreens are grown in 5×5 trays and snipped at harvest. Store in the refrigerator in their container — unlike basil, shiso tolerates cool temperatures without blackening. Use within 3–5 days. The aroma fades slightly over time; for maximum aromatic impact, use within the first 2 days of delivery.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
ChefPax Recipes
ChefPax recipe
10 min
Thinly sliced cucumber and shiso microgreens dressed in rice vinegar and sesame — a refreshing Japanese side that highlights shiso's anise-mint flavor.
ChefPax Recipes
ChefPax recipe
20 min
Teriyaki salmon over steamed rice with pickled ginger, edamame, and a crown of shiso microgreens for fragrant, anise-tinged freshness.
ChefPax Recipes
ChefPax recipe
20 min
Sushi rice balls stuffed with umeboshi and wrapped in nori, served on a bed of shiso microgreens that double as an edible garnish.
ChefPax Recipes
ChefPax recipe
25 min
These vibrant tacos feature grilled shrimp topped with shiso microgreens, adding a fresh twist to a classic dish. Inspired by the flavors found at Fonda San Miguel.
ChefPax Recipes
ChefPax recipe
15 min
This refreshing salad pairs crunchy cucumbers with the aromatic taste of shiso microgreens, dressed in a nutty sesame sauce. Inspired by the culinary creativity at Barley Swine.
ChefPax Recipes
ChefPax recipe
20 min
These sushi rolls showcase the unique flavor of shiso microgreens, perfectly complementing the creamy avocado. Inspired by the vibrant cuisine style of Odd Duck.
ChefPax Recipes
ChefPax recipe
30 min
This dish elevates grilled salmon with a vibrant shiso microgreen pesto, delivering a burst of flavor and nutrition.
ChefPax Recipes
ChefPax recipe
15 min
This colorful salad features shiso microgreens that provide a peppery bite, complemented by a spicy sesame dressing.
ChefPax Recipes
ChefPax recipe
20 min
These sushi rolls bring a fresh twist with shiso microgreens, adding a unique herbal flavor to the classic avocado filling.
ChefPax Recipes
ChefPax recipe
20 min
These vibrant tacos feature spicy shrimp and shiso microgreens, delivering a delightful fusion of flavors that are sure to impress.
ChefPax Recipes
ChefPax recipe
15 min
This refreshing salad features shiso microgreens, adding a unique anise flavor to protein-packed tofu, all drizzled with a savory sesame dressing.
ChefPax Recipes
ChefPax recipe
25 min
These vibrant sushi rolls combine creamy avocado and shiso microgreens for a fresh twist on traditional sushi, perfect for a light meal.
ChefPax Recipes
ChefPax recipe
10 min
Experience a twist on classic avocado toast with the unique flavor of shiso microgreens.
ChefPax Recipes
ChefPax recipe
15 min
This vibrant salad combines crispy tofu and shiso microgreens for a refreshing and nutritious dish.
ChefPax Recipes
ChefPax recipe
30 min
Delight in these fresh sushi rolls featuring the aromatic flavor of shiso microgreens and vibrant veggies.
Shiso microgreens have a layered flavor: mint freshness, basil warmth, cinnamon spice, and anise sweetness. It's aromatic and complex in a way that's difficult to replace with any single herb. Most people describe it as uniquely 'shiso' — familiar but unlike anything else.
Yes — shiso and perilla are the same plant (Perilla frutescens), with 'shiso' being the Japanese name and 'perilla' the Western botanical term. ChefPax grows Korean Perilla variety, which is the green-leafed form commonly used in Korean ssam and Japanese cuisine.
Yes — try shiso microgreens as a direct replacement for mature shiso in any recipe. They work on sashimi, in hand rolls, in gin cocktails, and as a garnish on cold noodle dishes. Check our basil microgreens recipes for inspiration on aromatic herb applications.
Shiso microgreens carry the same complex aromatic profile as mature shiso — anise, umami, and mild bitterness — and are used in Japanese and East Asian culinary traditions as a direct garnish substitute. Evidence on shiso specifically is limited; claims below reflect general microgreen research.
• Shiso and perilla microgreens contain volatile aromatic compounds responsible for their distinctive anise-like flavor.
moderate evidence• Nutrient and phytochemical content in shiso microgreens varies by variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017
Pick a plating goal and ChefPax will shape a tasting set around flavor, texture, and service use.
I'm plating seafood
Aromatic, citrus-friendly herbs for crudo, oysters, salmon, white fish, and raw bar plates.
Bronze Fennel
anise aroma and feathery heightCurled Chervil
soft French-herb liftPea Shoots
sweet height and clean stemsShiso
Japanese aromatic contrastBrowse ChefPax by the way chefs actually choose garnish: dish, service context, and flavor job.
Best microgreens for seafood
The best microgreens for seafood are bronze fennel, curled chervil, pea shoots, and shiso because they add aroma, height, and freshness without overwhelming delicate fish.
Best microgreens for steak
The best microgreens for steak are Chinese Mahogany, radish, wasabi mustard, and nasturtium because they cut richness with savory depth, pepper, or mustard-like heat.
Best garnish crops for cocktails
The best garnish crops for cocktails are bronze fennel, lemon basil, nasturtium, and shiso because they bring aroma and visual precision to the rim or glass.
Best mild microgreens for sandwiches
The best mild sandwich greens are alfalfa sprouts, broccoli microgreens, sunflower, and pea shoots because they add texture without dominating the filling.
Best specialty crops for chefs
The best ChefPax specialty crops for chefs are Chinese Mahogany, bronze fennel, curled chervil, shiso, nasturtium, and red amaranth.
Best herbs for French plating
The best microgreen herbs for French plating are curled chervil, bronze fennel, parsley, and sorrel because they bring restrained aroma and clean finishing flavor.
Best crops for spicy dishes
The best crops for spicy dishes are Rambo radish, wasabi mustard, nasturtium, and cilantro because they add heat, brightness, or fresh herbal contrast.
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