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Shiso-maki ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Shiso-maki

Shiso-maki

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  • Shiso-maki

    Image Source : Miyagi Prefecture

  • Main lore areas

    Miyagi Prefecture

  • Main ingredients used

    Green Shiso (Japanese basil), Miso, Sugar

  • History/origin/related events

    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.

  • Opportunities and times of eating habits

    All year. It is eaten as a tea snack, a snack, a side dish with rice, or a Bento. It is also a favorite as an appetizer for sake.

  • How to eat

    Knead Miso with sugar, walnuts, sesame seeds, chili peppers, etc., and roll it up with drained Shiso and stick a toothpick in it. Deep-fry in oil until crispy and dry, then drain off the oil thoroughly. The crispy texture can be enjoyed right after frying. After that, it can be stored in the refrigerator for up to one week.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    In addition to being made at home, there are also manufacturers in the prefecture that make Shiso-maki, which can be easily purchased at supermarkets and Michi-no-eki(rest stops).

RECIPE

Ingredients (100 sticks)

  • Green Shiso leaves (Chirimen Jiso) 400-500
  • [Ingredients A] red Miso 500g
  • [Ingredients A] sugar 250-500g
  • [Ingredients A] cake flour 250g
  • [Ingredients A] peeled walnuts 150g
  • [Ingredients A] white sesame seeds 25g
  • [Ingredients A] Shichimi Togarashi (a mixture of red cayenne pepper and other aromatic spices) 6g

How to cook

  • 1. Wash and drain the green Shiso leaves, remove the petioles and pat dry one by one with a cloth.

  • 2. Coarsely chop walnuts.

  • 3. Before heating, mix the ingredients in a heavy saucepan. When all the ingredients are well mixed, heat the mixture.
    Make “Nerimiso”(Miso paste) by scraping the bottom of the pan with a wooden spatula, being careful not to burn it. At this point, add 100 ml of water for easier kneading. Turn off the heat while still slightly soft and allow to cool.

  • 4. When the Nerimiso has cooled, take an appropriate amount and form into sticks.

  • 5. Put the green Shiso leaves face down, put Neriomiso on the petiole side, wrap it around toward the tip of the leaf, and stick 3-4 leaves on toothpicks.

  • 6. Place in oil heated to 170°C （340℉）and deep fry, turning once.

  • 7. Drain off the oil thoroughly and store in a cool, dark place. Freeze for long-term storage.

provider : “Gozzuou-san2, Miyagi's local food to convey“ (Association for the Food of Miyagi)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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