Homemade Red Shiso Furikake (Yukari-Style)
A homemade red shiso furikake, lightly salted and full of fragrance.It adds a splash of summer color to rice, onigiri, or even pasta and fresh vegetables. The saltiness can be adjusted to your taste — you can enjoy it lighter than many store-bought versions if you prefer. Just shiso, salt, and ume plum vinegar, this simple vegan seasoning carries the spirit of Japanese summer handcrafts into your kitchen.
Equipment
- Large mixing bowl for washing and massaging shiso
- Fine-mesh strainer or colander
- Kitchen scale
- Clean kitchen towels to pat shiso dry
- Plate or tray for drying shiso
- parchment paper to prevent sticking while drying
- Airtight jars for storing finished yukari furikake
- Mortar and pestle or food processor (optional) to grind dried shiso leaves
Ingredients
- 100 g red shiso leaves washed and air-dried
- 10 g salt 10% of the dried leaf weight
- 4 tablespoon ume vinegar 1tbsp for 25 g shiso; adjust proportionally
Instructions
- Wash Shiso: Submerge the red shiso, stems and all, in a bowl of water. Gently shake to remove dirt. Drain well.
- Remove Leaves and Dry: Strip the leaves from the stems and spread them on a plate or colander. Dry in a well-ventilated spot until slightly soft — not completely crisp. See Kitchen Notes for more detail.
- Measure Salt: Weigh the dried leaves, then measure out 10% of that weight in salt.100 g red shiso leaves
- First Salt Massage: Sprinkle half of the salt over the leaves and mix lightly. Let it sit for 30 minutes until the leaves soften.10 g salt
- Massage Thoroughly: Massage the leaves until dark juice appears. Squeeze out the liquid and discard.
- Second Salt Massage: Add the remaining salt and massage again until a reddish-purple juice appears. Squeeze and discard.
- Add Ume Vinegar: Add ume vinegar (about 1 tablespoon per 25 g of shiso). Gently massage until the leaves turn a vibrant pink.4 tablespoon ume vinegar
- Let Sit Overnight: Transfer to a container and refrigerate overnight to let the color set.
- Final Drying: Spread the leaves on a plate or colander without overlapping. Dry completely until crisp. *Sun-drying gives a traditional flavor; shaded drying preserves its color and aroma. *If the weather isn't cooperating, use a low oven (about 80°C / 175°F) for a few minutes, then let residual heat finish the drying. Keep an eye on them to prevent burning.
- Store: Transfer the dried shiso to a jar and crush lightly with a spoon handle or chopstick for a finer texture. Keep sealed at room temperature or refrigerated, away from humidity.
Notes
- Can also be made with green shiso — the color will be less vivid, but the aroma is fresh and just as pleasant.
- For stronger flavor, slightly increase salt or adjust after the furikake is ready.
- Best results with 75–100 g of leaves — easier to handle and better for color release.
- If you want it less salty: Gently squeeze out some of the ume vinegar before the final drying, or use just one tablespoon for a softer taste.
- Sprinkle over steamed rice or stir into hot rice for onigiri
- Toss with pasta and olive oil for Japanese-style peperoncino
- Mix with cucumber slices for a refreshing salad
- Sprinkle over grated or steamed vegetables like yam or potato
- Add to lightly boiled cabbage or chilled tofu (hiyayakko)