Shiso (pronounced ‘she-so’) is an annual herb with many aliases, including perilla, Japanese basil, purple mint, and beefsteak (which, for the record, is entirely misleading). Belonging to the mint family, shiso is distinguished by its red or green teardrop-shaped leaves brandishing serrated edges. Put the bandaids away, they won’t hurt you! The red variety of shiso offers a flavour akin to anise, or liquorice, while the green sort is a little spicy and has a taste similar to that of cinnamon. Want to cultivate your own shiso? No sweat. Plant some seeds in a container, drench it with sun, and Bob’s your uncle.

Served whole, cut in strips, or ground up fine, shiso complements all kinds of fare from meat and chicken, to seafood and vegies. Try wrapping your avocado sushi in it, adding it to your Japanese prawn fritters, serving it alongside Pork katsu with picked cucumbers, or grinding it into a fresh, Japanese-style pesto. Once you’re done, wash it all down with a fancy-named mocktail, like shiso fine.

Fun fact to share with your friends: In the summer of 2009, Pepsi Japan released a new seasonal beverage, Pepsi Shiso.