[Red Shiso Furikake]
Red shiso is a Japanese herb that has long been cultivated for its juice, pickled plums, and furikake (sprinkled on rice), making it refreshing and invigorating during the rainy season and summer.
The name "Yukari" for red shiso furikake derives from a tanka poem in the Kokin Wakashu, which expresses how just one purple shiso flower in Musashino makes all the grass and flowers there appear lovely: "紫の ひともとゆゑに 武蔵野の 草はみながら あはれとぞ見る" (anonymous poet).
Shiso's distinctive aroma is due to "perillaldehyde," an aromatic ingredient that has strong antiseptic and sterilizing effects, and helps prevent food poisoning. It makes sense that shiso is served with sashimi. Red shiso leaves contain rosmarinic acid and luteolin, which are believed to have antioxidant and anti-inflammatory effects that may help control allergy symptoms.
Now, this red shiso furikake seems to be similar in flavor to a spice called sumac, a spice used in Middle Eastern cuisine. Sumac, which means "red," is the dried fruit of the Ruscus coriaria, a member of the poison ivy family. This superfood is high in antioxidants, vitamin C, polyphenols, and flavonoids. It is characterized by a subtle sourness and aroma similar to red shiso, lemon, pickled plum, and tamarind. It is used as it is, sprinkled on vegetables and fish, and locals drink it as a tea to regulate the gastrointestinal tract.
Sumac is an essential spice in the Palestinian chicken dish "musakhan," but it can be substituted with red shiso furikake. Moussachan is a dish made of "taboon bread" (pita bread, pizza dough, or chapatti-like bread) topped with onions sauteed with sumac, Seven Spice, and salt, and roasted chicken thighs with bones. Seven Spice is a seasoning used in the Middle East (although there seem to be regional differences) and is a mixture of pepper, nutmeg, cumin, coriander, cloves, cinnamon, and allspice.
To cook, sliced onions are sauteed thoroughly with sumac, Seven Spice, salt, and a generous drizzle of olive oil. The chicken is also blended with these spices and grilled. Finish with a sprinkling of roasted pine nuts and cilantro. I will substitute the sumac used here with a sprinkle of red shiso. It will be interesting to see how they taste. If you are interested, please try making it.
You can also enjoy handmade furikake of red shiso. It can be made from red shiso juice or pickled red shiso prepared for pickled plums, dried, and ground into a powder using a mortar. Why not incorporate red shiso into your diet during the hot season?
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References
https://ja.wikipedia.org/wiki/ゆかり_(ふりかけ)
https://ja.wikipedia.org/wiki/スマック_(植物)
https://ja.wikipedia.org/wiki/ムサッハン
https://ja.wikipedia.org/wiki/シソ
https://repository.kulib.kyoto-u.ac.jp/dspace/bitstream/2433/265934/1/aaas_21_146.pdf
