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Shiso – Aojiso, Green
Format: 3" pot
A sharply flavored staple in Asian cuisine that belongs to the mint family. Leaves are wrapped around sushi, or added to soups, rice, and tempura. Flower buds and sprouts are used as a garnish. The seed pods or berries can be preserved like a spice.
Green leaves, called aojiso, are used as a herb in cold noodle dishes, cold tofu, tataki and namerō. Aojiso is also served fresh with sashimi.