November 5, 2004
Tuesday, November 2
Last week at our local farmer's market, I found a bag of shisonomi or shiso seeds on stalks. It was the same place where I always get shiso leaves, but it was my first time I saw the seeds over here. I love shiso seeds as much as its leaves, so I didn't wait for even a second to get the last bag they had for the day.
I don't know so much about how to cook shiso seeds, to tell you the truth; to me they almost always come in the form of pickles, or more precisely just salted shiso seeds that my mom would make when we have a whole bunch of seeds on the shiso plants in our yard. It is always made by mom, so I wasn't quite sure how to make the salted shiso seeds - well, I could have easily looked for a recipe on the net, but instead I emailed mom and asked her how she would do it.
She told me a few slightly different preparation methods, but the bottom line is you first need to take the excess bitterness out of the seeds and then salt them. I gingerly plucked seeds from the stalks and radically salted them, left sit overnight, then rinse them well under running water and gently tossed in sea salt.
They are supposed to keep quite well in the fridge, and for a time being I will have a pleasure of having some freshly cooked rice with some salted shisonomi for breakfast. A year ago when I was deprived of shiso, I never even imagine that this would be possible.
posted by chika at: 11/05/2004 06:59:00 PM