A day for red or purple perilla

Red shiso, known in English as red perilla or purple perilla, is a fragrant herb in the mint family prized in Japanese cooking for its vivid color and refreshing, slightly astringent flavor.

Its deep purple leaves are rich in anthocyanin pigments, especially cyanidin, which famously give umeboshi their bright red color when the pigment reacts with the citric acid in plums. Red shiso is also the base of Yukari, Japan’s best‑known red‑shiso furikake.

Today, and July 7th annually, is Red Shiso Day 赤しその日 (Aka Shiso no HI) in Japan. The anniversary was created by Mishima Foods, the Hiroshima-based company behind Yukari. Early July marks the peak harvest season for red shiso, making this date a natural moment to appreciate the ingredient at its freshest.

The day also carries symbolic meaning. The character for shiso, 紫蘇, is associated with “revival” or “coming back to life,” echoing the Tanabata story of Orihime and Hikoboshi meeting again on July 7th.

Do you use red shiso in cooking?