Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo

In Japan a representative springtime task involving red shiso during Japan's rainy season is making red shiso juice (or red shiso syrup). This is a classic household activity from the rainy season into early summer, serving as the early-summer version of "ume shigoto" (Japanese plum-related tasks).

Shiso juice(mix with soda water)- Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo

Although red shiso is also used to color umeboshi (pickled plums), more people make red shiso juice. It is a piece of Japanese seasonal wisdom that refreshes and moisturizes the throat during the humid rainy season.

Basic Method

1. Pick the red shiso leaves, wash them well, and drain off excess water.

2. Bring water to a boil in a pot, add the red shiso, and simmer for 5–15 minutes.

3. Remove the red shiso, strain the liquid thoroughly, and gently squeeze the leaves to extract remaining juice.

4. Return the strained liquid to the pot and dissolve the sugar.

5. With the heat turned off or on low, add apple vinegar, grain vinegar, or citric acid; this will produce a beautiful red color.

6. Let it cool, then store it. When serving, dilute with water or carbonated water.

Shiso, Sugar, Apple vinegar- Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo

Bring water to a boil in a pot, add the red shiso, and simmer for 5–15 minutes.- Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo

Suggested Quantities

• Red shiso: 150–250 g

• Water: about 1 L

• Sugar: about 60–230 g, adjusted to match the desired strength of acidity

• Acid: you can use apple vinegar, regular vinegar, citric acid, or lemon juice.

Tips for Delicious Results

• Wash the red shiso thoroughly before cooking to avoid off-flavors.

• Adding acid at the end gives a vibrant red color, which is a key tip for a pretty finish.

• Serving over ice or with carbonated water makes it a refreshing summer drink.

Simple Recipe Example

• Red shiso: 200 g

• Water: 1 L

• Sugar: about 200 g

• Apple vinegar: 100–150 ml

Strain the liquid thoroughly- Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo

If stored sealed in the refrigerator, it will last 6 months to 1 year, so you can make it all at once during the summer.- Seasonal handwork during Japan's rainy season- Japanese Home Cooking and Sweets Class in Tokyo　　

The main benefits of red shiso juice are: prevention of summer fatigue and fatigue recovery, anti-aging (skin beauty effects), intestinal regulation, and allergy prevention.　Pease book from here.