from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An annual Asian plant (Perilla frutescens) having opposite leaves, a bell-shaped calyx, and flowers with a short, white, tubular corolla. It is widely cultivated as an ornamental and for its oily seeds.
- n. The oil from the seeds of this plant, widely used in the manufacture of paint, varnish, and artificial leather and as a substitute for linseed oil.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The plant shiso
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of labiate herbs, of which one species (Perilla ocimoides, or Perilla Nankinensis) is often cultivated for its purple or variegated foliage.
from The Century Dictionary and Cyclopedia
- n. A genus of annual herbs of the order Labiatæ, tribe Satureineæ, and subtribe Menthoideæ, known by the four perfect didynamous stamens, the reticulated nutlets, and the declined two-lipped fruiting calyx.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. small genus of Asiatic herbs
Mr. Cushman grills lobster and serves it with a light tempura of shiso (an herb also known as perilla).
OmegaPrime has specific "anti-allergy" fat called perilla seed oil.
Shiso, also known as perilla, are those spade-shaped purple or green leaves that sometimes add a bright note to sushi; you can find them in many Asian markets they’re also incredibly easy to grow.
The Agri-Food and Veterinary Authority said radioactive contamination was found in Mitsuba (Japanese wild parsley), Nanohana (rapeseed plant), Mizuna (Japanese mustard) and perilla leaf samples.
Singapore's Agri-Food & Veterinary Authority said radioactive contamination was found in Mitsuba (Japanese wild parsley), Nanohana (rapeseed plant), Mizuna (Japanese mustard) and perilla leaf samples.
You can use lemon mint for la tia to, the perilla leaf called shiso in Japan, which is omnipresent in Southeast Asia.
The grilled skewered meat can also be served on a tangle of Southeast Asian herbs—perilla, cilantro, and Thai basil—to make a sit-down first course or light summer meal.
Remove from the heat and dress with sesame oil and shiso/perilla or basil in my case.
It is often served just sliced on a plate with some bowls of chogochujang vinegared hot pepper sauce or, sometimes, soy and wasabi into which the fish is dipped before wrapping it in lettuce or perilla leaves and eating it.
It's simply tossed on a little griddle over a gas flame or on a metal grill over charcoal, cooked until it's done and then wrapped in lettuce or perilla leaves brushed with ssamjang ("ssam" is the Korean word used for vegetables used for wrapping, "jang" means sauce), a chunky soy bean paste mixed with a little chili and other seasonings (yum!)
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