Use Perilla frutescens

1 use

1.1 culinary

1.1.1 china
1.1.2 japan
1.1.3 korea
1.1.4 nepal & india


1.2 medicinal

use
culinary
china

in manchu cuisine, perilla leaves used make efen (ᡝᡶᡝᠨ; steamed bun ). translated chinese sū hàozǐ (苏耗子; perilla mouse ), zhān hàozǐ (粘耗子; glutinous mouse ), or sūyè bōbō (苏叶饽饽; perilla leaf bun ), perilla buns made glutinous sorghum or glutinous rice flour dough filled red bean paste , wrapped perilla leaves. dish related food extermination day (绝粮日), traditional manchu holiday celebrated on every 26th day of 8th month of lunar calendar.

japan

in japan, plant called egoma (荏胡麻) , of limited culinary importance. known regionally jūnen (十年; ten years ) in northeast regions of japan, supposedly because adds many years 1 s lifespan. local preparation in fukushima prefecture prefecture, called shingorō, consists of half-pounded non-glutinous rice patties, skewered, smeared miso, blended roasted , ground jūnen seeds, , roasted on charcoal.

korea

in korean cuisine, kkaennip (깻잎) or perilla leaves used herb , vegetable. kkaennip can used fresh ssam vegetable, fresh or blanched namul vegetable, or pickled in soy sauce or soybean paste make jangajji (pickle) or kimchi.

deulkkae, perilla seeds, either toasted , grounded powder called deulkkae-garu (들깻가루), or toasted , pressed make perilla oil. toasted deulkkae powder used spice , condiment guk (soup), namul (seasoned vegetable dishes), guksu (noodle dishes), kimchi, , eomuk (fishcake). used gomul (coating or topping) desserts: yeot , several tteok (rice cake) varieties can coated toasted perilla powder. perilla oil made toasted perilla seeds used cooking oil , condiment.

in korean-style western food, perilla leaves used substitute basil, , seed powder , oil used in salad dressings in dipping sauces. michelin-starred restaurant in seoul serves nutty vanilla ice cream secret ingredient perilla oil.

nepal & india

in nepal, , in parts of india, perilla called silam (सिलाम), thoiding (meitei), chhawhchhi (mizo) , bhangira (uttarakhand). perilla seeds roasted , ground salt, chilis, , tomatoes make savoury dip/side dish or chutney. manipuri cuisine uses grounded roasted seed in salad locally known singju .

in (uttarakhand) himalayan regions seeds of bhangira (cultivated perilla) eaten raw, seed oil used cooking purposes, , oil cake consumed raw or fed cattle. roasted seeds ground prepare spicy chutney. seeds , leaves of perilla used flavoring curries.

manipuri cuisine uses ground roasted seed in salad locally known singju .

medicinal

perilla used in traditional medicine infusion respiratory , gastrointestinal complaints , investigated in clinical trials treatment of various cancers.