Salted Shiso Seeds

I grow my own Shiso and every year I look forward for it to sprout. The best way to enjoy salted Shiso seeds are simply with freshly cooked steamy white rice. I also remember as a child my grandfather use to serve salted Shiso seeds on the side with Japanese curry.
I will post recipes for Shiso leaves in the near future.

Salted Shiso Seeds

·      some Shiso seeds

·      kosher salt, 10% to 15% of the amount of Shiso seeds

·      some salt for the salted water

1.     Pluck the Shiso seeds from the stalks when they are fully plumped with some flowers left on top.

2.     Use your fingertips to gently slide the seed off the stem. Wash with water. Don’t worry about the small leaves attached to the seeds.

3.     Let the Shiso seeds soak in a lightly salted water overnight. Please change the water once in between.

4.     Pat dry the seeds well using paper towel.

5.     In a bowl, add Shiso and kosher salt and mix well. Place them in a clean container and into the fridge.

6.     After 2 to 3 days the salt will draw the liquid out so mix it up again.

7.     You can start eating these the next day but if not let it preserve in the fridge.