🍱 Shiso-maki

Shiso has been consumed by the Japanese since ancient times, so much so that fossils of the seeds have been excavated from Jomon ruins. There are red Shiso and green Shiso, and red Shiso is pickled with “Umeboshi” (Pickled plums) and cucumbers. Green Shiso, also called "Oba”, is valued as a garnish for sashimi and as a savory vegetable. Nutritional value includes high levels of dietary fiber, B vitamins, vitamin C, and minerals such as potassium and calcium. In Miyagi Prefecture, Lord Date Masamune built the "Goenso-gura"(Storehouse for salt and Miso) in the castle during the feudal domain era to encourage the production of "Sendai Miso," and Sendai Miso has remained a representative specialty of Miyagi Prefecture until the present day. "Shiso-maki" is made by kneading Sendai miso with sesame and walnuts, wrapping it in green shiso, and deep fry it. Its origin is attributed to Lord Date Masamune. Some say that it was created in Naruko (famous hot-spring area in Miyagi) for the benefit of hot-spring cure customers. Originally eaten as a side dish, the addition of sugar and other ingredients made it popular as a tea relish and snack for children. It is also commonly used as a side dish for Bento lunches. In Miyagi Prefecture, it is sold year-round at supermarkets and Michi-no-eki (roadside reststop), and is loved by many people. Not only in Miyagi Prefecture, but also in Iwate and Yamagata prefectures, "Shiso-maki" is a favorite snack of the people.