Shiso

Perilla frutescens has deep roots across East Asian cultures, with documented use spanning over a thousand years in China, Japan, and India. The plant is believed to have originated in the mountainous regions of southeastern China and the Himalayan foothills of India before spreading throughout East Asia. In Japan, shiso became central to culinary traditions, particularly in sushi preparation where its antimicrobial properties served both practical and aromatic purposes. The herb exists in two primary cultivated forms: aojiso, the green variety used fresh in cooking, and akajiso, the red variety prized for its deeper color and slightly more astringent character. Its adoption as a perfumery ingredient represents a more recent phenomenon, gaining momentum as Western fragrance houses sought novel aromatic profiles rooted in Japanese botanical traditions.