01 of 07
Wash red shiso leaves.
Red-purple perilla is called akajiso (red shiso). Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). It's good to use 1/2 to one pound red shiso leaves for pickling 4 1/2 pounds ume plums. First, wash the leaves well and drain in a strainer.Continue to 2 of 7 below.
02 of 07
Sprinkle salt over shiso leaves.
Sprinkle about 1 to 2 oz of coarse salt over shiso leaves.Continue to 3 of 7 below.
03 of 07
Rub shiso leaves
Rub shiso leaves well so that dark purple liquid is extracted. This is done to remove the bitterness from shiso leaves.Continue to 4 of 7 below.
04 of 07
Squeeze shiso leaves.
Firmly squeeze liquid out of shiso leaves. Discard the liquid.Continue to 5 of 7 below.
05 of 07
Pour out umezu.
The liquid extracted by pickling ume are called umezu (ume vinegar). Pour out umezu in the pickling container into another bowl.Continue to 6 of 7 below.
06 of 07
Put shiso leaves back in umezu.
Put squeezed shiso leaves back in umezu. Rub the leaves with hand so that the umezu turns red.Continue to 7 of 7 below.
07 of 07
Separate shiso leaves from the liquid.Place the red umezu and shiso leaves into two separate bowls.