13 Best Shiso Substitutes: Get The Flavor Right
Shiso (しそ, 紫蘇), or perilla, is the most popular culinary herb used in Japanese cuisine. In Japan, it’s also called beefsteak plant, Japanese mint, or, when referring to the green leaves, Ooba (大葉). There are different varieties of shiso, and the main ones used in Japan are red or green.
The best substitute for shiso is usually Thai basil or mint. However, because shiso can be used in a variety of ways in Japanese cuisine, for some dishes, there will be other substitutes that are a better alternative.
The table below shows the 13 best substitutes for shiso, their flavor profile, and when and how to use them.
| Substitute | What flavor makes it a good substitute for shiso? | How to use it as a substitute for shiso |
| Thai basil | Sweet aniseed, aromatic, floral | Use the same amount, raw, as a garnish or in a salad |
| Mint | Cool, refreshing, slightly sweet, peppery | Use the same amount, raw, as a garnish or in a salad |
| Lemon mint | Tangy, citric, aromatic, peppery | Use the same amount, raw, as a garnish or in a salad |
| Grape leaves | Mild and tangy | Use to wrap sushi or sashimi in the same way |
| Sweet basil | Aromatic, peppery, refreshing, slightly floral | Use the same amount, raw, as a garnish or in a salad |
| Cilantro | Tangy, aromatic, lemon | Use the same amount of leaves, raw, as a garnish or in a salad, or a very small amount of dried coriander seed in cooked dishes |
| Korean perilla (Egoma) | Minty, slightly earthy notes | Use the same amount in the same way, especially where small leaves are called for |
| Myoga | Slightly gingery, fresh, green | Use sparingly, diced or cut in thin strips |
| Green onions | Fresh, green, savory | Use a small amount, very thinly sliced in salads, or in pickled dishes |
| Fennel | Fresh, aniseed, aromatic, green | Use fronds or flowers, raw in salads |
| Ginger | Gingery, sharp, tangy | Use sparingly, raw or cooked, diced or cut in thin strips |
| Cinnamon | Earthy, aromatic, sweet | Use a tiny pinch of ground cinnamon in cooked dishes |
| Cloves | Earthy, aromatic, warming | Use a tiny pinch of ground cloves in cooked dishes |
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1. Thai Basil
Thai basil is a leafy green herb from the mint family with sweet aniseed, aromatic and floral flavors.
As part of the same plant family as shiso, Thai basil is a close match in flavor. Its delicate licorice taste, spicy undertone and slight tanginess are very similar to shiso.
Substitute raw Thai basil leaves in garnishes or salads that call for shiso. Of herbs that are widely available in the West, Thai basil is the closest single match for the flavor of shiso, and is therefore the most versatile substitute and can be used in a variety ways. You can use whole leaves of basil, or slice them.
2. Mint
Mint is a leafy green herb from the same family as shiso, with a cool, refreshing, slightly sweet and peppery taste.
It has a bright, fresh flavor, which comes close to the refreshing nature of shiso.
Substitute raw mint leaves in garnishes or salads that call for shiso. They are one of the best option when you want to replicate the cooling, refreshing flavor of shiso. You can use whole leaves of mint, or slice them.
3. Lemon mint
Lemon mint is a variety of mint with a special lemon citrus flavor. It has all the refreshing notes of regular mint, along with a tangy, aromatic taste.
Shiso is often described as tangy and lemony; lemon mint comes especially close to replicating these flavors.
Substitute raw lemon mint leaves in garnishes or salads that call for shiso. They are the perfect substitute when you want to add an especially fragrant green note. You can use whole leaves of lemon mint, or slice them.
4. Grape leaves
Grape leaves are leaves from grape vines that can be eaten raw or cooked. They have a mild, grassy, tangy flavor.
The taste of grape leaves is similar to shiso in some ways, as both are slightly lemony and acidic.
Grape leaves are large leaves, which makes them the best option to use as a wrap for sushi or sashimi, in place of a shiso leaf.
5. Sweet basil
Sweet basil is a leafy green herb from the mint family with sweet peppery, aromatic and floral notes.
As part of the same plant family as shiso, sweet basil is quite similar in flavor. Its refreshing taste, along with the strong, sweet, sharp aroma make it a good substitute.
Try using sweet basil leaves as a substitute for shiso in garnishes or salads. They are one of the best options when you want a strong herby flavor. You can use whole leaves of basil, or tear them.
6. Cilantro
Cilantro (also known as coriander) is a leafy green herb in the Apiaceae family. Although it is a completely different plant, it has tangy, aromatic notes that are similar to shiso in some ways.
The bright, grassy taste of cilantro leaves make them a good substitute for shiso leaves; additionally coriander seed has a faintly sharp, citrus flavor, which can be used as well.
Cilantro leaves are a good substitute for shiso when used raw in salads, or coriander seed can be used in very small quantities in cooked dishes.
7. Korean Perilla (Egoma)
Korean perilla (egoma) is a species of perilla that is so similar to shiso it is also known as Japanese shiso. There is also another extremely similar variety known as Vietnamese perilla.
Korean perilla and Vietnamese perilla both typically have much smaller leaves than shiso; but the flavor is near-identical. The main drawback is that perilla leaves are often very hard to find outside of these regions.
Korean perilla and Vietnamese perilla leaves are an ideal substitute for shiso when you require smaller herb leaves in the dish, such as a salad or delicate garnish, when baby leaf shiso or shiso microgreens are often used.
8. Myoga
Myoga is a variety of Japanese ginger, with edible flower buds and shoots. The flavor is delicate and green; slightly oniony and gingery.
The grassy green, floral and sharp ginger flavor is slightly reminiscent of shiso, which is often described as peppery or tangy.
Use myoga as a replacement for shiso in dishes where you would also use ginger. Be sure to use sparingly, as myoga can be overpowering when used in quantity.
9. Green onions
Green onions are a special variety of onions, that are cultivated to be eaten young, both green stems and the more strongly flavored white bulb. The flavor is delicate and grassy with a mild onion flavor.
The tangy, aromatic nature of green onions, along with their fragrant, savory taste make them a good substitute for shiso in salty or pickled dishes.
Use green onions as a replacement for shiso in dishes where you would also use onions or chives. They are especially suitable as a substitute in pickled foods.
10. Fennel
Fennel is a flowering plant in the carrot family. All parts of the plant are edible, with bulbs, fronds, flowers and seeds being widely consumed.
Despite being botanically very different to shiso, both fennel flowers and fennel fronds can be used as a shiso substitute due to their bright, fresh aniseed-like flavor.
Fennel fronds are one of the best substitutes for shiso in salads, especially in a dish where you want to emphasise the licorice, anise notes of shiso.
11. Ginger
Ginger is a edible rhizome that is widely used in Asian cooking. It has a sharp, hot, peppery ginger flavor.
When cooked, the sharper notes fade, to be replaced by a more subtle, warming taste.
Use ginger as a replacement for shiso in dishes with other strong flavors, particularly cooked dishes. Be sure to use sparingly, especially when raw, as it has a much stronger flavor than shiso.
12. Cinnamon
Cinnamon is the spice derived from the edible bark of an evergreen tree in the laurel family, and has a fragrant, warm, sweet flavor.
It is not suitable as a substitute for raw shiso leaves; however a tiny pinch of cinnamon in cooked dishes can go some way towards replicating the flavor of braised shiso leaves.
13. Cloves
Cloves are the dried, aromatic buds from an evergreen tree in the Myrtaceae family. They are a warming, fragrant spice, with a slightly cool and numbing back note.
Cloves are not suitable as a substitute for raw shiso leaves; however a tiny pinch of ground cloves in cooked dishes can go some way towards replicating the flavor of braised shiso leaves especially when combined with lemon.
Is shiso cooked in a specific way?
Shiso leaves are typically used raw as a garnish, in salads, or to wrap sushi, to add freshness, aroma and color to a variety of dishes.
Additionally, they can be cooked in braised or steamed dishes, or dipped in tempura batter and fried. Cooking with shiso gives a unique flavor, but some tasting observations have led people mistakenly to suggest cumin as an alternative.
Why isn’t cumin a good shiso substitute?
Cumin is a warming spice derived from the seeds of the cuminen plant.
Cumin is not a good substitute for shiso due to their distinct flavor profiles. Shiso has a unique green flavor reminiscent of anise, mint, and spicy cinnamon; however cumin has a much earthier taste, and none of the bright, fresh notes of shiso.
Are sesame leaves the same as shiso, or an alternative?
Sesame leaves are large green leaves with serrated edges. They do not in fact come from a sesame plant, but from a perilla plant.
Sesame leaves are therefore the same as shiso leaves, although they may be from a Korean or Vietnamese perilla variety.
Is there a good shiso vinegar substitute?
Shiso vinegar is a vinegar infused with red shiso leaves with a unique flavor and bright red color.
A good substitute for shiso vinegar is vinegar infused with any of the substitutions described above. An infusion combining Thai basil and lemon mint will yield the closest flavor match for shiso vinegar. However they will not impart a red color to the vinegar.
Can you use pickled plum (Umeboshi) as a shiso substitute?
Umeboshi is Japanese pickled plums with a bright red color derived from red shiso leaves.
Umeboshi cannot be used as a direct shiso substitute. But it can be used a condiment that can supply a similar sharp, citrusy flavor profile to dishes where shiso leaves are commonly used.
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Caroline first opened the doors to her own apartment in Berlin to guests, which was soon sold out. She then became the head chef of Muse Berlin, Prenzlauer Berg, for eight years, renowned for “international comfort food.”