Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Ooba's peak season is March through May and August through September.
Current Facts
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.
Description/Taste
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.
Applications
Ooba is excellent for flavoring potato and rice dishes, barbecues and soups. For an unusual dish, ooba can be deep-fried as tempura. Flavoring rice dishes beautifully & deliciously, sprinkle the finished rice and ooba dish with Parmesan cheese for color and extra mouthwatering flavor. To store, wrap individual leaves well in plastic, place in a covered container; refrigerate. For optimum quality, use delicate ooba leaves within two days of purchase.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Ooba Green. One
is easiest, three is harder.
Ooba's peak season is March through May and August through September.
Current Facts
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.
Description/Taste
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.
Applications
Ooba is excellent for flavoring potato and rice dishes, barbecues and soups. For an unusual dish, ooba can be deep-fried as tempura. Flavoring rice dishes beautifully & deliciously, sprinkle the finished rice and ooba dish with Parmesan cheese for color and extra mouthwatering flavor. To store, wrap individual leaves well in plastic, place in a covered container; refrigerate. For optimum quality, use delicate ooba leaves within two days of purchase.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Evolve | Chula Vista CA | 239-287-5463 |
| Flavor Del Mar | Del Mar CA | 858-755-3663 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Burlap | San Diego CA | 858 369 5700 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
Recipe Ideas
Recipes that include Ooba Green. One
is easiest, three is harder.| I Nom Things |
|
Beef Shiso Wraps |
