Beefsteak plant | japanese

The difference between Macrophyll and Aojiso

Aojiso

Macrophyll

Macrophyll and Aojiso, as seen in the photograph, look

basically the same. Let’s consider that both are herbs from

the Perilla mint family, and that large leaf and Aojiso are

the same thing.

Shiso is

There are two types of shiso: red shiso (Akajiso) and blue perilla (Aojiso).

Akajiso leaves and their stems have a red-purple color and are used with umeboshi, pickled ginger, Zingiber myoga and to add color in dishes such as Shibazuke. Aojiso has

leaves and stems that green and they may be scented as well.

If they are the same thing, why do they have different names?

Shiso is from the shell mounds and ruins of the Jomon period. The species of plant has been around for a long time. Around 1961, the material production union of Shizuoka was shipped as a ‘large leaf’ (Oba). This was the beginning of ‘oba’ becoming a trade name. Aojiso was shipped under the name of shiso leaf.

Material macrophyll

There are two types of shiso: red shiso (Akajiso) and blue

perilla (Aojiso).

Akajiso leaves and their stems have a red-purple color and are used with umeboshi, pickled ginger, Zingiber myoga and to add color in dishes such as Shibazuke. Aojiso has

leaves and stems that green and they may be scented as

well.

If they are the same thing, why do they have different names?

Material for 15 pieces

Miso 30g

Black Sato (sugar) 25g

Flour 20g

Walnut 5g

Pepper 1/2 tsp

Oil 15cc

Blue shiso 15 sheets

Frying oil 75g

Directions

1. Wash perilla and wipe moisture away.

2. Mix the oil and flour well in a skillet. Over low heat, stir- fry about 10 minutes. So that it does not scorch, transfer to a cold vessel.

3. Add miso in the same frying pan. Put sugar, walnuts and pepper and cook about 10 minutes over low heat so as not burnt miso.

4. To flatten, pour batter into 23.5cm × 29.6cm pan. Cool for about 30 minutes.

5. Put in the freezer for 5-6 hours. After 0.00 ‘aranetsu’ (the heat of food just after cooking). Once firm, cut into 15 equal parts (1cm square, a length of about 4cm).

6. Wrap within the perilla leaves at a toothpick ratio of 3:1.

7. Heat oil to 140°C for 5 skewers. Fry immediately while turning over quickly in the order which they were put. clean oil well off.

Genovese revised Shisobeze

Genovese Revised Shisobeze Instead of basil, let’s to make Genovese with large leaf

macrophyll!

Ingredients

Macrophyll 40g

Peanut 50g (removed from shell)

Garlic 1 month

Parmesan cheese 50g

Olive oil 70g

1 teaspoon salt

A little black pepper

1. Wash large leaf with water and pat dry all moisture.

※It’s best to wipe with kitchen paper and let dry for about 30 minutes in the shade.

2. Strip the peanuts from their shell. Roast lightly in a frying pan (you will notice the pleasant fragrance).

※ Although the original recipe uses pine nuts, they can easily be replaced by peanuts. The change was worth the challenge.

3. Put all material in a food processor. Stir until the peanuts become finer. Voila!

The delicious dish is finished.

Aojiso juice recipes / How to make

Materials

Aojiso ... about 40 sheets (even the ones from the front and rear are OK)

Water ... one liter

Sugar ... 100g

Citric acid ... 1 tsp

※ Leave drink recipes as is in undiluted form!

How to make Aojiso juice

Add citric acid or apple cider vinegar to the Aojiso juice.

In addition to the aroma and taste of Aojiso, it is recommended to add a ‘sour taste’ in order to make it more refreshing.

Most recommendations for ‘citric acid’ found in pharmacies and supermarkets are sold by the bottle for several hundred yen. Since there is no smell, the scent of Aojiso can be strongly felt. The acidity also makes it refreshing and easy to drink.

There is a variety of vinegar that will give a different flavour and impression,

but ‘apple vinegar’ is a delicious combination with Aojiso juice. The smell of apple is what truly adds to the scent and makes the Aojiso juice easy to drink.

Aojiso juice recipes / How to make

Wash Aojiso in water. Boil water in a one liter pot.

Let Aojiso boil thoroughly for about 3 to 4 minutes.

Once

Aojiso is boiled into the broth, add sugar and let it dissolve.

Mix in the citric acid (or apple vinegar). At this point, you

can add additional citric acid (or apple vinegar) to taste.

The balance of sweet and sour is a plus. Once finished, strain broth with a tea strainer to remove any excess material. Keep in refrigerator. Serve well chilled.

Juice will remain undiluted.