Minty, fruity, bitter, herby, citrus – the taste of shiso is hard to pin down, which makes it an exciting ingredient for ...

Food influencer Owen Han is a master of combining ingredients in new and exciting ways. In a recent collaboration with fellow content creator Nigel Kabvina, the pair created a breakfast sandwich ...

Making your own syrups is a great way to add fresh, punchy flavors to your cocktails without having to do a lot of processing work every time you want a drink. The post Persimmon-Shiso syrup sets this ...

Tatsuya and Shino are a couple and cooking experts who continue to offer ideas in ways that only a team can. They met at a food-related company in 2017 and hit it off right away. After a while ...

Grate the wasabi just before making the dish, because the flavour fades as it sits. Shiso leaf is also called beefsteak plant, and the flavour is very distinctive. If you can't find it ...

1. Devein the shrimp and cut into 1cm-thick pieces. Tear the shiso leaves into small pieces. Cut and coarsely dice the myoga. 2. Season the shrimp with salt and pepper and mix. Add the beaten egg ...

Season the fish generously with salt. Coat the leaves with oil and wrap each fillet in 1 or 2 leaves, depending on its size. Fasten the leaves with a toothpick or skewer. Grill the wrapped fish ...

Shake vigorously and fine strain into a chilled coupe. Garnish with a shiso leaf floated on top of the cocktail. Take a medium pot and fill with water on high heat. While waiting for water to boil, ...