Shiso with Grilled Fish

1. Grill fish of your choice.
2. Put shiso leave on the side.

Optional: Grind daikon radish and soy sauce to eat with fish and shiso.

Shiso with Umeboshi on Rice 

• Put a shiso leave and an umeboshi on top of the rice.
• or chopped shiso leaves small and mix it in rice with umeboshi paste.

Rice Ball with Shiso Wrapper

• Wrap rice balls with shiso leaves.

Japanese Style Patty Meat

• Use shisho leaves on the side of your patty meat dish.
• or Mix chopped shiso leaves with your meat when you make patty meat.

Optional: Grind daikon radish can be a great addition to this dish. Use citrus ponzu sauce for this dish.

Green Shiso Tempura

Ingredients:

• Plain flour: 100g (1 cup)
• Egg: 1
• Cold water: 200cc (1 cup)
• Baking Soda: 1 tea spoon
• Potato Starch: 2 table spoon
• Oil (Natane oil, sunflower, corn or canola oil)
• Shisho leaves

1. Mix Plain flour, baking soda and potato starch together. And then sift mixed flour as preparation.
2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.
4. Then add an additional 1/3 flour and mix.
5. And finally add the last 1/3 flour and mix.

Important: Lumps in the flour is completely fine. Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Red Shiso Drink

Ingredients :

• Red shiso leaves: about 50 leaves
• Water: 1 litter
• Suger: 60 to 80g
• Apple sider vinegar: 150ml

1. Wash the leaves well.　
2. Boil 1 little of water and put all the leave in the pot.
3. Boil the leaves for about 5 minutes.
4. Take the leaves out from the pot and stop the heat.
5. Add sugar little by little as you taste it.
6. Add apple sider venegar (the color changes dramatically!). 
7. Put them in a jar and keep it in refrigerator.
8. Drink it with or without ice.

Optional: Sqeeze lemon to the drink if you like citrus flavor.

Red Shiso Pickles

Ingredients for pre-marinade:

• Summer Vegetables (egg plant, cucumber, ginger etc.): 500g
• Natural Salt: 2 tea spoon (10g)

Ingredients for marinade:

• Red shiso leaves: 30~40 leaves
• Natural Salt: 2 tea spoon (10g)
• Mirin: 2 table spoon
• Vinegar: 2 table spoon

1. Cut vegetables into a bite size (smaller size for gingers).　
2. Put the vegetables in a bowl and press them for half a day in refrigirator (sqeeze them to get rid of water occasionaly).
3. Take big stems out and was  the leaves well .
4. Put them in a bowl and rub them with salt.
5. Squeeze the leaves well.
6. Put the vegetables and shiso leaves in a jar and add mirin and venegar.
7. Press them for 2 days in refrigerator (mix them occasionally). It would last for 10~14 days in refrigerator.

Important: Getting rid of water from the vegetables is important to make the pickels taste good. 

Yomogi Rice

• Chopped yomogi leaves small and mix it in rice.

Okinawa Style Soba Noodle with Yomogi Topping

• Use yomogi leaves on top of soba noodles as a topping.

Yomogi Rice Cake

Most common way of using Yomogi in Japan

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Borage Flowers

• Add them to salads or drinks 

Borage Leaves

Ingredients:

• 1 cup fresh borage leaves (or 2 tablespoons dried borage leaves)
• 2 cups filtered water

1. Wash the leaves well and chop or tear them.
2. Place the leaves in a large teapot or mason jar. (Using an infuser or muslin cloth to suspend herbs from the top of the jar is optional.)
3. Cover with filtered water and soak them for 4 to 6 hours.
4. Take the leaves out of the jar and keep it in refrigerator.

Note: Borage tea can be made with hot water. It takes less time, but the signature flavor and its nutrition would be extracted more when made with cold water.

Echinacea

• Homemade tea with the flowers or leaves 

Rosemary Tea for Hair Care

1. Add two of fresh rosemary in 3 cups of boiling water. 
2. Turn off the heat, cover with a lid and let the rosemary steep for about 1 hour.
3. Wait until the water turns brownish-red .
   
4. Put it to an amber bottle when it cools down. 
   
5. Apply it to your scalp or splay over your hair.

Note:  It lasts up to a week in the refrigertor.

Culinary Uses of Lavender

1. Herbes de Provence: Lavender is a key ingredient in this traditional French herb blend, which also includes rosemary, thyme, oregano, and marjoram. It's used to season meats, vegetables, and stews.
2. Lavender Sugar: Dried lavender buds can be mixed with sugar to create lavender-infused sugar, which can be used in baking, beverages, and desserts.
3. Baked Goods: Lavender adds a floral note to cookies, cakes, scones, and breads. It's often paired with lemon, honey, or vanilla.
4. Tea: Lavender buds can be brewed into a calming herbal tea, often combined with other herbs like chamomile or mint.
5. Lavender Honey: Infusing honey with lavender buds creates a deliciously aromatic sweetener for teas, toast, and desserts.
6. Savory Dishes: Lavender can be used to flavor roasted meats, particularly lamb and poultry, as well as vegetables. It's often included in marinades and rubs.
7. Lavender Syrup: A syrup made from lavender can be used to flavor cocktails, lemonades, and other beverages.
8. Ice Cream and Sorbet: Lavender adds a unique and refreshing flavor to frozen desserts.
9. Infused Oils and Vinegars: Lavender can be infused in oils and vinegars, adding a subtle floral flavor to dressings and marinades.

Culinary Uses of Mitsuba

Mitsuba is commonly used in various Japanese dishes, adding a fresh and slightly bitter flavor to soups, salads, and garnishes.

1. Soups: Added to miso soup, clear soups, and hot pots for a fresh, herbal flavor.
2. Salads: Used in salads or as a garnish to enhance the flavor and add a nutritional boost.
3. Rice Dishes: Mixed into rice dishes for added flavor and nutrients.
4. Tempura: The leaves and stems can be battered and fried to make tempura.
5. Garnishes: Commonly used as a garnish for sashimi, sushi, and various cooked dishes.