July 7 Is Akashiso Day! Celebrate With Shiso-Infused Shochu and Umeshu!

Culinary and Cultural Significance of Akashiso

紫苏的烹饪文化意义

Akashiso, also known as red perilla or red shiso, is a popular herbaceous plant that is native to East Asia, particularly Japan, China, and Korea. It belongs to the mint family (Lamiaceae) and is closely related to the green perilla (green shiso) plant. Akashiso is known for its distinctive reddish-purple leaves and its unique flavor profile, which is a combination of minty, basil-like, and slightly spicy notes.

紫苏，也被称为紫苏或红紫苏，是一种普遍产于东亚的草本植物，特别是日本，中国和韩国。它属于薄荷科(唇形科)，与绿紫苏(绿色shiso)植物相近。红紫苏其独特的红紫色叶子和风味而闻名，是一种蕴含薄荷味、巴勒香草味和微辣味的奇妙组合。

In Japanese cuisine, akashiso is highly valued for its culinary applications. The leaves are often used as a garnish, added to salads, or used to wrap sushi and other dishes. One of the most famous uses of akashiso is in the preparation of umeboshi, traditional Japanese pickled plums. Akashiso leaves are layered with plums during the pickling process, resulting in their characteristic vibrant red color. The leaves can also be dried and powdered to create furikake, a popular seasoning used to enhance the flavor of rice, noodles, and other dishes.

在日料中，紫苏因其烹饪应用广泛而受到高度重视。叶子通常用作装饰，拌沙拉，或用于包裹寿司和其他菜肴。制作梅子酒（一种传统的日本腌梅子）也是紫苏的重要用途之一。在浸泡过程中，紫苏叶与梅分层，形成其特有的鲜艳的红色。紫苏叶子也可以晒干并研制成粉，这也是一种很受欢迎的调味料。可用来增加米饭、面条和其他菜肴的味道。

In recognition of the significance of akashiso, a special day has been designated to celebrate its cultural and culinary importance. This commemorative day falls on July 7th and was established by Mishima Shokuhin, a renowned company located in Naka-ku, Hiroshima City, Hiroshima Prefecture, known for its production and distribution of Akashiso Furikake Yukari, the leading processed food incorporating red shiso in Japan.

为了让大家认识到“紫苏”的重要性，人们定下了一个特殊的日子来庆祝它在文化和烹饪方面的重要性。这一纪念日定于每年7月7日，是由广岛县广岛市中区的著名食品公司三岛食品(Mishima Shokuhin)设立的。三岛食品以生产和销售日本领先的红紫苏加工食品紫苏碎而闻名。

Exploring the Flavorful World of Shiso-Infused Shochu and Umeshu

来探索一下紫苏梅子酒吧

Shiso, with its distinctive flavor and aromatic qualities, has found its way into the vibrant and diverse world of alcoholic beverages, offering a unique and refreshing experience for enthusiasts. Let's explore some of the popular shiso-infused drinks, including shochu and umeshu, and invite you to embark on a flavorful journey.

紫苏以其独特的风味和芬芳，迈入了充满活力和多样化的酒精饮料世界，为爱好者提供了独特而清新的体验。让我们来探索一些流行的紫苏酒水饮料吧！有烧酒和梅酒等，一起开始一段美味的旅程吧。

Shiso-infused shochu is an exciting variation that infuses the spirit with the herb's refreshing and herbaceous notes, creating a captivating twist on the traditional drink. The addition of shiso provides an aromatic complexity and a touch of minty, basil-like flavors to the smooth and clean taste of shochu.

紫苏烧酒是一种令人兴奋的期待，它将草本植物的清新和芬芳注入烈酒，在传统饮料中创造出迷人的魅力。加入紫苏为烧酒提供了一种复杂的芳香和一丝薄荷味，为烧酒带来了顺滑干净的口感。

The addition of shiso leaves into umeshu during the steeping process adds a vibrant hue and an herbal twist to the rich and sweet umeshu. The shiso imparts a subtle yet distinctive flavor, enhancing the complexity of the drink and balancing the sweetness of the plums.

在浸泡过程中，梅酒中加入紫苏叶，为浓郁而甜美的梅酒增添了充满活力的色调和草香。紫苏赋予了一种微妙而独特的味道，增加了饮料的复杂性并平衡了梅子的甜味。