How to Make YukariRed Shiso Rice Seasoning from Leftover Umeboshi Shiso

Yukari is a salty, tangy rice seasoning (furikake) made from the red shiso pickled with umeboshi. We make it from the red shiso left over from our homemade umeboshi.

Just grind the completely dried red shiso in a mill, and you have a fragrant, elegant rice seasoning.

When to make	After sun-drying the umeboshi (July–August)
Time	Just grind the dried red shiso
Storage	Room temperature, sealed with a desiccant

How to make yukari

Dry the red shiso left over from making umeboshi until it’s completely crisp.

We used a small electric mill (an Iwatani Silent Millser). A spice or coffee grinder works too.

Put some red shiso in the mill and grind for about 5 seconds. (It depends on your mill or blender.)

Mix in salt to taste.

Put it in a storage container. It keeps at room temperature.

How to use it

Sprinkle it on rice, mix it into rice for onigiri (rice balls), or toss it with blanched vegetables or cucumber for a quick, tangy side dish.