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Shiso thinnings
posted by mosaica on Tue, 2009-03-31 19:56
Hi Maki,
I've got a little bowl of green shiso seedlings which I collected while transplanting today, just a tiny little bowlful, so I was wondering what you think might be a special perfect first shiso tasting idea.
I could make one lunches worth of pretty shiso onigiri, I figure, but I would love any suggestions to make my first shiso-eating delicious and memorable. The red seedlings are a bit smaller, and don't need thinning, just potting up. But soon!
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Shiso seedlings or 'sprouted shiso' are great garnishes for a lot of things. (They're rather trendy in some restaurant circles too.) I might be inclined to make a salmon chirashizushi (make some sushi rice, mix in some shredded smoked salmon or cooked salmon) and just sprinkle the top with your seedlings. Or sprinkle them on a cucumber salad!
The Big Onigiri.
- Wherever you go, there you are. -
maki,
Could you please post the Japanese term/kanji for sprouted shiso as I'd love to find out more.
I assume this is different from 赤紫蘇の実と花 - shiso seeds?
I've had meals where shiso in this form: http://image.blog.livedoor.jp/tomato1111/imgs/6/a/6a0d094d.jpg
was served with a dish of soy sauce. It was indicated to me that one strips the seeds from the plant with chopsticks so that they fall into the shoyu and it's then eaten as a condiment.
Shiso seedlings would be 紫蘇の芽. 紫蘇の実 are shiso seedpods - those you get in late summer/fall (autumn). These are usually salted/pickled, while seedlings are just clipped and used as-is. (Very trendy I hear in some London restaurants!)
Excellent ideas --thank you! I'm so so excited for when these plants get outdoors and grow lush and bushy so I can do more fun things with them in the kitchen. Yay spring!
p.s. Your pictures from France are food for the soul --thanks for sharing them on Flickr!
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