Green Shiso Juice

Enjoy the distinctive flavor of shiso leaves to the fullest! Green Shiso Juice is a refreshing drink that allows you to savor the herb’s crisp, aromatic qualities. Its unique flavor, unlike any other beverage, makes it the perfect choice not only for shiso lovers but also for anyone looking for a refreshing new drink.

Green Shiso Juice is a refreshing drink made by simmering fresh green shiso leaves (perilla) to extract their flavor, then adding sugar and acid. While shiso leaves are commonly used as a garnish or condiment in Japanese cuisine, turning them into a beverage allows you to enjoy their unique, refreshing flavor directly. Packed with vitamins and polyphenols, it provides a cooling sensation, making it especially perfect for hot summer days.

When it comes to shiso juice, many people familiar with Japanese cuisine might think of "red shiso juice." However, if you prioritize flavor over appearance, this green shiso juice is definitely a must-try. It is more aromatic, has almost no bitterness or astringency, and offers a clean, crisp finish. If you are a fan of shiso, this is a drink you absolutely have to try.

Shiso is a highly nutritious herb. It is rich in water-soluble nutrients such as vitamins B1, B2, B6, and C, as well as calcium and polyphenols, which can still be absorbed even when consumed as juice. Some of the health benefits commonly associated with these nutrients include:

• Boosting the immune system
• Providing antioxidant effects (anti-aging)
• Promoting healthy skin
• Reducing fatigue
• Supporting bone health
• Relieving allergy symptoms

Shiso juice, made with a generous amount of fresh shiso leaves, is an excellent way to enjoy these benefits. That said, since it also contains a lot of sugar, it shouldn’t be consumed in excess. However, drinking it in moderation can help support a healthy lifestyle.

Shiso juice is finished by adding acid at the very end of the cooking process. While it tastes delicious with just shiso and sugar, adding acid helps balance the flavors and slightly extend its shelf life. The three most common types of acid used in shiso juice are:

• Rice vinegar: Mild and gentle in acidity.
• Apple cider vinegar: Fruity, with slightly stronger acidity.
• Lemon juice: Refreshing, with crisp acidity.

Which one is best depends entirely on personal preference, but I personally recommend lemon juice. I have tried making it with a variety of acidic ingredients, including some beyond those listed above, and I find that lemon juice complements the shiso flavor best, leaving a clean, refreshing aftertaste. Therefore, I use lemon juice as the acid in my recipe.

Of course, you can experiment with other acidic ingredients depending on your taste. It can be fun to discover one that suits your preferences even better.

Let’s also take a look at the differences between green shiso juice and red shiso juice.

In Japan, when people say “shiso,” they usually mean green shiso leaves. However, when it comes to "shiso juice," red shiso juice is much more widely known. The reason lies in Japan’s traditional food preservation culture.

Red shiso has long been used to give traditional Japanese pickles like umeboshi (salt-pickled plums) and shibazuke (pickled vegetables) their vibrant red color. Since making these pickles requires large amounts of red shiso, there was often quite a bit left over. To make use of the surplus, people began making juice from it, which is thought to be the origin of the drink.

Unlike green shiso, red shiso is harvested only during a short period in early summer. For this reason, instead of being made directly into juice, it is typically first turned into syrup with a substantial amount of sugar. The syrup is then diluted with water to make juice for drinking. The syrup can be stored for over half a year, allowing people to enjoy its bright red color for a long time.

On the other hand, green shiso juice is usually made directly without being turned into syrup. This is because green shiso can be harvested over a much longer period, from early summer to fall, and nowadays, greenhouse cultivation makes it available year-round. It has a more pronounced, refreshing flavor than red shiso, and since the drink doesn’t need to be diluted like syrup, you can fully enjoy its distinctive flavor.

In the end, the choice depends on whether you prioritize appearance and shelf life or flavor. Interestingly, while red shiso juice is fairly well-known, I have found that green shiso juice remains relatively unknown outside Japan, which is why I decided to share this recipe. Its refreshing flavor is unlike anything you will find in other drinks. I hope that not only those who have never tried shiso juice but also those who have only tried red shiso juice will give green shiso juice a try. It is definitely worth trying.

Ingredients

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Instructions

🕒 Total: 3 hrs hrs 15 mins mins

Step 1
Rinse each green shiso leaf under running water to remove any dirt or debris. Trim the stems, as they can make the drink taste bitter. At this point, gently patting the leaves with your hands will help release more of their aroma.

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Step 2
Fill a pot with water and bring it to a boil. Once boiling, add the shiso leaves and simmer over low heat for 5 minutes.

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Step 3
Turn off the heat and remove the leaves. Add sugar to the pot and stir until it dissolves. Let the liquid cool to room temperature (you can transfer it to the fridge once it has cooled down slightly).

It doesn't matter whether you squeeze any remaining liquid out of the leaves or not.

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Step 4
After the liquid has cooled completely, stir in the lemon juice. The color of the liquid may change, which is perfectly normal. Pour the mixture into a sterilized container and store it in the refrigerator.

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Step 5
When serving, you can garnish each glass with a green shiso leaf for a touch of color (optional).

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To store

You can store it in the refrigerator for up to 3 days.

• Be sure to add the sugar after you have finished simmering the shiso leaves. Adding sugar during simmering can cause the Maillard reaction, which alters the aroma and color of the shiso.
• Make sure to add the lemon juice only after the liquid has completely cooled. If you add it while the liquid is still warm, its bright acidity will diminish.