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The vibrant green and red leaves of Shiso have so many uses in the culinary world, but it's most popular use is in wrapping sushi. It can also be added to soups, rice and tempura as well. Red Shiso is used as a dye in creatingumeboshi, and is also used to pickle ginger. Green Shiso is a bit spicier than it's red counterpart and boasts a light cinnamon like aftertaste. In the medicinal world, Shiso, or "Perilla" is used to help blood circulation and to prevent anemia.