Comments on: A Taste of Summer

By: Food Gal » Blog Archiv » Part I: The Salad

Food Gal » Blog Archiv » Part I: The Salad — Wed, 11 May 2011 13:26:32 +0000

[...] More Asian-Veg Dishes: Edamame Shiso Salad with Yuzu Vinaigrette [...]

By: foodgal

foodgal — Mon, 15 Sep 2008 01:28:29 +0000

Oooh, does the yuzu rind come dried in stores? You never see the actual fresh fruit in the stores here, just the bottled juice, so that’s why I’m curious.

By: Cara

Cara — Mon, 15 Sep 2008 00:03:33 +0000

This would be fabulous with some yuzu kosho (yuzu rind with spicy peppers) and pea shoots as well. Yum! I just made a nice shiso pesto too – what great flavours it adds to fish. Thanks for this recipe!

By: Rena Takahashi

Rena Takahashi — Tue, 08 Jul 2008 20:03:23 +0000

Shiso grows in my full sun garden (south of Oakland, in Cupertino) but it needs a ton of water. It behaves very much like basil – as much water as you can give it, lots of nitrogen, and loose soil. It starts bolting around late July, dies off by Halloween, and reseeds itself in the late spring. I’m sure there’s at least one Japanese nursery in the Oakland/Berkeley area – they’ll probably have it in 1 gal pots. One good place to look for plants is at an Obon festival at your local Buddhist temple. Obon season has just started – the San Jose temple’s Obon is this upcoming weekend, and they always sell shiso plants.

By: foodgal

foodgal — Mon, 07 Jul 2008 19:56:24 +0000

Oh yes, the maple syrup is a very nice touch. Very inventive and lends a subtle, but more complex sweetness.

Well, as you know from my previous posting, I’m not the world’s greatest gardener. hah. But I think shiso should be fine growing in Oakland, though, I think it prefers a little bit of shade, and not super strong sunlight. But you shiso experts out there, please let me know what your thoughts are. Thank you!