Also called perilla mint, Chinese basil, and wild basil. It has a strong, grassy flavor of anise, basil, cinnamon, and spearmint. There are red and green varieties and both can be eaten raw or cooked. Akajiso, the red variety, is used to make pickled plums (umeboshi). The green variety, aojiso, is used in Ramen, Udon, and Summer Rolls.

Cuisines: Japan, Korea