Among Japan’s many treasured regional dishes, “Shiso Maki” stands out as a beloved local specialty from the Tsugaru region in Aomori prefecture, located in northern Japan’s Tohoku area. This dish brings together unique flavors and traditions that have been passed down through generations, celebrating local ingredients and culinary techniques. With its crispy shiso leaves wrapped around a sweet, nutty filling, Shiso Maki is perfect as a savory snack, a side dish with rice, or even a topping for ochazuke (rice served with tea).
Origins of Shiso Maki
Shiso Maki, or rolled shiso leaves, is thought to have originated in the Tsugaru region of Aomori prefecture. The region’s climate, with its mild summers and harsh winters, greatly influences its local cuisine. Many traditional dishes from Tohoku are hearty and flavorful, incorporating ingredients that are both comforting and nourishing. For Shiso Maki, local specialties like roasted chestnuts and miso fermented from soybeans are often used in the filling, giving it that characteristic sweet and nutty taste.
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This dish is especially popular during Japan’s hot summer months when appetites tend to wane. The herbaceous aroma of shiso combined with the satisfying texture of the filling makes it a refreshing yet filling treat. Shiso leaves, known for their unique, slightly spicy flavor, are not just a tasty wrap for the filling; they also provide a dose of nostalgia for many who grew up with this iconic taste of home.
What Makes Shiso Maki Special?
At first bite, Shiso Maki impresses with its contrasting textures and flavors. The crunchy, crispy shiso leaf gives way to a chewy, sweet, and nutty filling made from a blend of miso, sesame, and sometimes rice flour or wheat flour. Each household in Tohoku has its own unique recipe, with variations in the filling based on family preferences. Some may include additional ingredients like cowpeas, myoga (a Japanese ginger), peanuts, walnuts, or even a hint of ginger or garlic.
This versatility makes Shiso Maki a highly adaptable dish, one that can be personalized to suit individual tastes. It’s not uncommon for families to add togarashi chili pepper to give it a bit of heat or include different types of flour for a specific texture.
How to Make Shiso Maki at Home
If you’re interested in trying your hand at this traditional recipe, it’s relatively simple and doesn’t require many ingredients. Here’s a step-by-step guide to help you recreate Shiso Maki at home.
Ingredients
- Shiso leaves (about 20-30 large leaves)
- 3 tablespoons miso
- 1 tablespoon sugar
- 1 tablespoon rice flour (or wheat flour)
- 1 tablespoon sesame seeds
- Sake (to adjust consistency)
- Cooking oil for frying
Optional add-ins for flavor: Togarashi chili pepper, ginger, garlic, peanuts, or walnuts
Steps
Prepare the Filling: In a Japanese suribachi (pestle and mortar), combine the miso, sugar, rice flour, and sesame seeds. Grind the mixture until it forms a smooth, sticky paste. Add a little sake to loosen the consistency, ensuring the filling is not too thick or too runny.
Chill the Filling: Once the filling reaches the desired consistency, let it rest in the refrigerator for 1-2 hours. This step helps the flavors meld together and makes it easier to handle when rolling.
Prepare the Shiso Leaves: Gently wash the shiso leaves and pat them dry with a paper towel to remove any excess moisture. The leaves should be completely dry to prevent splattering during frying.
Roll the Shiso Maki: Place a teaspoon of the filling on the shiso leaf, spreading it lengthwise from the stem to the tip. Carefully roll the leaf around the filling, starting from the stem end, and secure it by skewering it with a bamboo stick.
Fry the Rolls: Heat the cooking oil in a frying pan to around 130-150°C (265-300°F). Fry the Shiso Maki rolls slowly, turning occasionally to ensure an even, golden-brown crisp on all sides. Avoid high heat, as it can burn the delicate leaves before the filling is warmed through.
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Serving: Once fried, remove from oil and drain on a paper towel to remove excess oil. Serve hot, alongside your favorite drink or as a side to rice.
Serving Suggestions – Pairing and Presentation
While Shiso Maki can be enjoyed on its own as a snack, it pairs wonderfully with several types of Japanese beverages. Its deep, savory flavors make it an excellent companion for a chilled beer, cold sake, or even a cup of hot green tea. For a more substantial meal, serve it alongside rice or as a topping for ochazuke, where it beautifully complements the flavors of tea-soaked rice.
Shiso Maki is also known to bring a sense of nostalgia for those familiar with it, reminding them of family gatherings or summer celebrations in the Japanese countryside. Its aroma, with the herbal scent of shiso and the rich miso filling, evokes memories of home and comfort.
Shiso Maki isn’t just a tasty snack – it’s a dish that captures the essence of Tohoku’s food culture, bringing together traditional ingredients in a way that’s both nostalgic and satisfying. Each bite offers a harmonious blend of flavors, from the earthy miso to the aromatic shiso leaf. It’s a wonderful example of Japanese regional cuisine that, although simple, holds deep cultural significance and warmth.
