Japanese Preserved Foods

Ume (Japanese plums)

How to Make Red Shiso JuiceRuby Red with Apple Cider Vinegar

Homemade red shiso juice topped with dried lemon

Red shiso juice is a refreshing summer drink in Japan. It’s a cool ruby red, with a fresh, tangy flavor and a comforting, nostalgic taste.

Red shiso is a Japanese herb in the mint family, in season in June and July, when it’s sold for making umeboshi. Outside Japan, look for it at Japanese grocery stores in summer, or grow it from seed.
When to make June–July (red shiso season)
Time About 30 minutes
Storage Fridge. Drink soon

Ingredients and tools

Red shiso, sugar and apple cider vinegar for red shiso juice

This recipe makes a juice you can drink straight, without diluting. We used apple cider vinegar for the tartness. Serves 4.

  • 40 red shiso leaves
  • 800 ml (about 3⅓ cups) water
  • 50 g (¼ cup) granulated sugar
  • 100 ml (scant ½ cup) apple cider vinegar
  • A pot
  • A colander
  • A bowl

How to make red shiso juice

Wash

Washing red shiso in a bowl of water

Put the red shiso in a bowl and wash it in plenty of water, rubbing it gently. Drain in a colander.

No need to cut off the stems; use it whole.

Simmer

Simmering red shiso in a pot

Bring the water to a boil, add the red shiso, and boil over medium heat for 5 minutes.

Red shiso turning green as it simmers

As it simmers, the leaves turn from purple to green, and the lovely scent of shiso fills the kitchen.

Take out the leaves

Taking the simmered red shiso out of the pot

After 5 minutes, turn off the heat and take out the leaves. Save them to dry later for a rice seasoning.

Add the sugar

Adding sugar to the red shiso liquid

Add the sugar to the pot and dissolve it.

Add the apple cider vinegar

Red shiso liquid turned ruby red with vinegar

Once it has cooled a little, add the apple cider vinegar.

The vinegar turns it a bright, beautiful ruby red in an instant. Strain it into a storage container and chill in the fridge.

Done

Red shiso juice in a glass with ice

Pour it into a glass with ice, and your red shiso juice is ready! A clean, refreshing tartness: the taste of the season.

A slice of lemon makes it look and taste even brighter.

Red shiso juice topped with dried lemon

Drying the simmered leaves

Simmered red shiso leaves drying

Don’t throw away the simmered leaves; dry them as dried red shiso. Pat them dry, spread the leaves out, and lay them on a drying net.

Once completely crisp, crumble them and mix with salt for a rice seasoning.

Bonus

Green shiso juice in a glass

You can make green shiso juice with the same recipe. It has a stronger shiso aroma than red shiso, for a more grown-up taste.

Ume (Japanese plums)See the overview

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