Perilla leaves contain about 0.2% of an essential oil, which varies widely in composition.
Perilla - A Japanese herb that has a dark, russet-purple dentate leaf.
Persil - [French] parsley.
shiso.. the green perilla leaf, usually served with sashimi (also called "beefsteak leaf). Purple shiso leaf is highly prized for it's use in pickles.
shoyu.. soy sauce.
shungiku.. chrysanthemum leaves, edible and used in stews. Quite tasty.
Aojiso (Jap.): green perilla. A typical herb in Japanese cuisine, perilla has a distinct flavor, and is rich in carotene, vitamin C, and iron. Select leaves that are fragrant and have a fresh green color.
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A Perigeux sauce with added goose liver. Perilla
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A Japanese herb that has a dark, russet-purple dentate leaf. Peron or Manzana pepper ...
One typically puts a leaf of sangchu (Romaine lettuce) or perilla on an open hand, then places in the middle of the leaf, a bite-sized blob of rice, a blob of ssamjang, and a piece of meat (such as galbi or samgyeopsal) or kimchi, ...
From HWA [alt.food.sushi, 4 January 1995]: ``In English gardening terminology, shiso is called green perilla.'' ...
Also known as: Perilla, Beefsteak Plant. Shoyu This is the most widely used Japanese soy sauce, less salty and lighter in colour than Chinese soy sauce. Made with cooked soy beans, brine and wheat which has been roasted and crushed.
Shiso Japanese mint; the leaf of the Perilla plant. Used frequently in Maki Sushi and Sashimi. Shochu A distilled, clear alcoholic beverage made from a variety of different ingredients, including potatoes, rice, barley, buckwheat, and/or sugar.
 See also: Fish, Herb, Oil, Sauce, Cooking
  
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