Yukari (Shiso Rice Seasoning)


Tangy, fragrant, and flavorful, Yukari (Shiso Rice Seasoning) is made of dried red shiso leaves and salt. Sprinkle this traditional Japanese-style seasoning over rice, pasta, and salads.

Yukari (Shiso Rice Seasoning)


used red shiso leaves (perilla) (drained well)


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

  • Place the used shiso leaves over a strainer that is set above a bowl/measuring cup, and let drain.
    Yukari 1
  • Squeeze the liquid out (this liquid is homemade Umezu or Ume Plum Vinegar) and transfer the drained shiso on a baking sheet lined with aluminum foil or parchment paper.

To Use Red Shiso Leaves from Making Aka Shiso Juice

  • Take out the used shiso leaves and drain well.

To Dry Shiso Leaves

  • 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: You can also dry the shiso in the breezy air outside (I recommend this drying rack net) for 2 days until they dry out completely.

To Process Shiso Leaves in Food Processor

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

To Serve

  • Sprinkle over rice to enjoy! You can also use in salads, pasta, mixed rice, and more!
    A rice bowl containing steamed rice topped with Yukari Shiso Rice Seasoning.

To Store

  • You can keep the jars in a cool dark place for a year.

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