On Sep 4, 4:59*am, "bob" > wrote:
> Sorry, this is not strictly about sushi....
>
> Is there anyone that could help me find a way to make the most of my
> ao-shiso leaves?
> I tried drying them in the microwave, but the fragrance vanishes...
> I cut them up in tiny slivers and mixed them with shoyu, not the right
> taste.
> How, for instance, to get the smell and taste from the leaves to make a nice
> shoyu dressing to keep.
> Freezing the leaves is not a succes either.
>
> rob

I only use fresh Shiso for my sushi and sashimi dishes. I know that
shiso turns black when exposed to
direct heat and it doesn't freeze well at all. There is a rice dish
called Shiso-gohan which I had maybe
25 years ago but I don't know how the shiso was applied. Shiso
dressing recipes usually call for using
finely chopped shiso, but if that doesn't give you the fragrance/
flavor you are looking for, I would try
making a "pesto" type of paste in a food processor.

Musashi