Which shiso are you replacing?
- Green shiso (garnish, salad, sushi)? Korean perilla 1:1 (best) or mint + basil blend (2:1)
- Green shiso (tempura)? Fresh basil leaves, batter and fry the same way
- Red shiso (umeboshi)? No real substitute — make shiroboshi (white pickled plum) instead
- Yukari furikake? No substitute — buy yukari online ($5–8)
Substitutes for Green Shiso (Fresh Herb Use)
1. Vietnamese/Thai Perilla — Closest Relative
Ratio: 1:1 (same number of leaves).
Vietnamese perilla (tiên tô) and Thai perilla are close relatives of Japanese shiso within the same Perilla genus. The flavor is slightly more anise-forward than Japanese shiso but the overall aromatic profile is close enough for all fresh applications: garnishing sashimi, wrapping rice, topping cold noodles. Look for it at Vietnamese or Thai grocery stores, often sold in bundles alongside other fresh herbs.
Best for: any green shiso application where the herb is used fresh and whole.
2. Fresh Mint + Basil Blend — Best Common-Grocery Substitute
Ratio: 2 parts mint + 1 part basil per 3 parts shiso called for.
This blend captures two of shiso's three main flavor components: the cool freshness (mint) and the aromatic, slightly peppery quality (basil). The missing element is shiso's distinctive anise-citrus note, which neither herb provides. Chiffonade the mint and basil together and use as a topping for cold noodles, salads, and rice bowls. The combination reads as “fresh and herbal” rather than specifically “shiso” — but it fills the same role on the plate.
Best for: salad garnish, cold noodle topping, anywhere the herb is chopped and mixed in rather than used whole.
3. Fresh Basil Alone — Functional But Different
Ratio: 1:1 (same volume).
Basil is the closest single common herb in function (aromatic leaf garnish) though not in flavor. It has stronger pepper and clove notes where shiso has mint and citrus. For tempura applications, large basil leaves batter and fry identically to shiso — the result is different but excellent in its own right (Italian-Japanese fusion, in effect). Thai basil is marginally closer to shiso than Italian basil due to its slight anise note.
4. Korean Perilla (Kkaennip) — Same Species
Ratio: 1:1.
Korean perilla is the same species as shiso but a different cultivar — the leaves are larger, rounder, and the flavor is earthier with stronger anise notes. It works well for wrapping applications (ssam-style, onigiri) and as a garnish. In Korean cuisine, perilla leaves are often pickled in soy sauce or used to wrap grilled meat, which shows their versatility. Available at any Korean grocery store (H Mart stocks it year-round).
Substitutes for Red Shiso (Pickling Use)
5. Red Leaf Lettuce — Color Only, No Flavor
Use: for visual approximation only.
Red leaf lettuce contains anthocyanins (the same class of pigments in red shiso) and can tint acidic liquids slightly pink. But the concentration is far lower than in red shiso, the flavor contribution is essentially zero, and the pickling chemistry does not work the same way. This is a visual approximation at best — it will not produce umeboshi's characteristic color or flavor.
6. For Umeboshi: No Real Substitute Exists
Red shiso's anthocyanins interact with the citric acid in ume fruit to produce umeboshi's signature pink-red color and a specific floral-sour flavor note. No other ingredient replicates this chemistry. If you cannot source red shiso, make shiroboshi (white pickled plum) instead — they are a traditional variety that uses only ume, salt, and sun-drying without red shiso. The flavor is cleaner and more purely sour than red umeboshi.
Which Substitute for Which Dish
| Use | Best substitute | Notes |
|---|---|---|
| Sashimi garnish | Vietnamese perilla | Closest flavor match |
| Onigiri filling/wrap | Korean perilla or basil | Different but works as a leaf |
| Shiso tempura | Fresh basil leaves | Fry the same way, different flavor |
| Red shiso for pickling | Red leaf lettuce (color only) | Flavor is entirely missing |
| Hand roll wrapper | Korean perilla or basil | Use largest leaves available |
When Growing Your Own Is the Best Substitute
Shiso is one of the easiest Japanese herbs to grow at home. Seeds cost $3–5 per packet and germinate in 7–14 days. The plant thrives in containers, tolerates partial shade, and produces abundantly from midsummer through first frost. A single plant yields 50–100+ leaves per season — more than enough for a household. It self-seeds aggressively, so you may only need to plant it once.
If you use shiso regularly (weekly sashimi, onigiri, or tempura), growing a pot on a sunny windowsill or balcony eliminates the sourcing problem entirely. Seeds are available year-round online.
Grow Your Own Shiso — Seeds on Amazon →
Frequently asked questions
Is Korean perilla the same as shiso?
They are the same species (Perilla frutescens) but different cultivars. Korean perilla (kkaennip, var. frutescens) has larger, rounder leaves and a more anise-forward, earthy flavor. Japanese shiso (var. crispa) has serrated leaves and a mintier, more citrusy character. Korean perilla is the closest substitute in function (aromatic leaf garnish, wrapping) but the flavor is noticeably different side by side.
Can I substitute dried shiso for fresh?
Dried green shiso loses most of its aromatic freshness and is not a good substitute for fresh in garnish applications. Dried red shiso (used in yukari furikake) has its own distinctive flavor — sour, salty, floral — that does not replace fresh green shiso. If you need dried shiso flavor, sprinkle yukari furikake on rice or onigiri as a different but legitimate preparation.
Can I grow shiso at home?
Yes, and this is the best long-term solution. Shiso is an annual herb that grows easily from seed in warm climates (USDA zones 4–11). Plant seeds indoors 6–8 weeks before the last frost, or direct sow after soil reaches 15°C (60°F). The plant grows 60–90cm tall, produces abundantly from midsummer through early fall, and self-seeds aggressively. One plant provides enough leaves for a household all season.
What is the closest herb to shiso available at regular grocery stores?
Fresh basil is the most commonly available substitute. It covers the aromatic leaf garnish function but misses shiso’s mint and citrus dimensions. Thai basil is slightly closer due to its anise notes. Neither is a true substitute — the flavor profile is different enough that anyone familiar with shiso will notice. For a closer match, check the Asian section for Vietnamese mint (rau răm).
Can I use mint instead of shiso?
Mint captures one component of shiso’s flavor (the cool, fresh quality) but misses the basil-like, anise, and citrus dimensions. Use mint for cold applications where a fresh green accent is the goal — cold noodle garnish, cold tofu topping, summer salads. Do not use mint in warm preparations (tempura, rice fillings) where its flavor becomes medicinal.
Is there any substitute for red shiso in umeboshi?
No functional substitute exists. Red shiso provides specific anthocyanin pigments that react with the acid in ume fruit to produce umeboshi’s characteristic pink-red color and its unique pickling flavor. Red leaf lettuce or red cabbage can provide some color but the flavor chemistry is entirely different. Umeboshi made without red shiso are called shiroboshi (white plum pickles) — they are a legitimate traditional variety.
Does shiso have any nutritional benefits worth preserving when substituting?
Shiso is rich in rosmarinic acid (an anti-inflammatory compound also found in rosemary), omega-3 fatty acids (unusually high for a leaf herb), and vitamin A. No common substitute matches this nutritional profile. If you are eating shiso specifically for health benefits, none of the substitutes replicate them. For culinary purposes, the nutritional differences are negligible at garnish quantities.
Where to go next
- What Is Shiso — green vs red, flavor, and full usage guide
- What Is Furikake — yukari (shiso furikake) and other varieties
- How to Use Furikake — yukari techniques and pairings
- What Is Yuzu — another Japanese aromatic often used alongside shiso
- Guides Hub — all ingredient and technique guides