Dear Friends,
Shiso is a Japanese herb that is often served with sashimi, also it can be chopped up and used as a condiment for an assortment of dishes such as cold noodles; maybe some of you have eaten it before. It is one of my favorite Japanese flavors because it is so refreshing and adds an interesting accent to food as basil does to Italian food. Growing shiso is one of my summer pleasures.
Today while harvesting shiso from our garden, I started thinking of my Spanish friend, who recently moved from NY to Australia. She loves the Japanese culture and learned Ikebana, traditional Japanese flower arranging.
I remembered that we often went to Japanese restaurants together, and usually I chose the Japanese restaurant. However, I remember one summer evening she took me to a hidden Japanese restaurant in the East Village.
It was still bright outside and the bar was very popular so we went in early to avoid the crowd and she ordered her favorite cocktail. The bartender brought her a cocktail with a green shiso leaf in a highball glass. She held out her glass and said "you should try it" I took a sip and to my surprise. I was amazed at how delicious the combination of alcohol and shiso was and decided that it was a perfect drink for a hot summer evening.
Today cocktails with shiso have become popular than before. I will always remember the first time I tried it and my friend, who introduced it to me. I wonder if she still enjoys Japanese flavors in Australia. I feel like having the cocktail tonight. How about a Shiso Martini?
All the best,
Kumiko
Edited by Janice Ensminger