Yukari (Shiso Rice Seasoning)

To Use the Shiso Leaves from Making Umeboshi (Japanese pickled plums)

1. Place the used red shiso leaves (perilla) over a strainer set above a bowl/measuring cup, and let it drain.
2. Squeeze out the liquid (called umezu or ume plum vinegar). Transfer the drained shiso on a baking sheet lined with aluminum foil or parchment paper.

To Use the Red Shiso Leaves from Making Aka Shiso Juice

1. Take out the used red shiso leaves (perilla) and drain well.

To Dry the Shiso Leaves

1. You have two options to dry the shiso. Method 1: Use a dehydrator or the dehydrator mode (140ºF/60ºC) of your oven to dry the leaves for 2–3 hours. Method 2: Dry the shiso in the breezy air outdoors (I recommend using a a drying rack net) for 2 days until they dry out completely.

To Process Shiso Leaves in Food Processor

1. Put the dried shiso in a food processor and process until it becomes a fine powder.
2. Transfer to airtight jars and add salt to your liking. Salt tends to sink to the bottom of the jar, so mix well before you use it.

To Serve

1. Sprinkle over rice to enjoy. You can also use it in salads, pasta, mixed rice, and more!

To Store

1. You can keep the jars in a cool dark place for up to a year.