Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 100 ct : 6.00
This item was last sold on : 07/23/14
Ooba leaves are available year round with peak season in spring and summer.
Ooba carries many names as its been naturalized throughout many different regions. Its scientific name is perilla. It is also widely known by the vernacular, shiso. It is a member of the mint family, Lamiaceae, which contains many other aromatic and herbaceous plants including basil, mint, sage and lavender.
Ooba leaves are oval with serrated edges that point toward their tip. The leaves can grow up to five to seven inches wide, though they are most often harvested at a younger, more delicate age, to prevent the plant from flowering. When the ooba plant flowers, it produces erect flowering stems that have a similar appearance to flowering purple (Thai) basil. The leaves have a mint-anise and citrus flavor and aroma that is best revealed when they are torn or crushed.
Ooba is most commonly associated with Japanese cuisine where it is a common garnish and accoutrement to sushi, sashimi and noodle dishes. The seeds of the ooba plant are used to create cooking oil and the foliage is used to create an essential oil for flavoring. It has also been used to enhance the flavor of beverages: in 2009, Pepsi Japan introduced Pepsi Shiso to mixed reviews.
Ooba is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand. As ooba is self-pollinating, it can escape cultivation and grow wild in a wide variety of warm habitats and spreads at an invasive pace. In American agriculture it is considered a poisonous weed as the plant has toxins that can be lethal to cattle and horses.
Restaurants currently purchasing this product as an ingredient for their menu.
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
|Roy's San Diego||San Diego CA||619-239-7697|
|Roy's La Jolla||San Diego CA||858-455-1616|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|The Joint||San Diego CA||619-222-8272|
|Bang Bang Sushi||San Diego CA||619-677-2264|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Chef Luis||Chula Vista CA||619-395-6532|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Bull Taco / Wrench and Rodent||Oceanside CA||760-840-1976|
|Juniper & Ivy||San Diego CA||858-481-3666|
|Gang Kitchen Bar - BNW||San Diego CA||619-550-1600|
|Brooklyn Girl||San Diego CA||619-296-4600|
Recipes that include Ooba Green. One is easiest, three is harder.
|I Nom Things||Beef Shiso Wraps|
Someone spotted Ooba Green using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Near Shinjuku, Tokyo, Japan
About 150 days ago, 2/24/14
Spotter's comments : Green Ooba Leaves spotted at Takashimaya. 1 pckg for 105yen from #Aichi! Eat them w/sashimi