Shiso Powder (30g)

This bright dusting powder is made by marinating organic Shiso leaves in Ume (sour plum) “vinegar” (the brine from salting sour plums) for at least six months, then sun drying it.  High quality Japanese sun-dried sea salt is added to it as well.  This Shiso powder can be combined with rice vinegar or other acids to brighten to a beautiful purple colour.  It is a perfect complement to the Umeboshi Paste.  Though traditionally served over rice, it can be used in a wide variety of applications, and works especially well with raw or pickled vegetables and seafood such as shellfish and white fleshed fish.