Kawai Aka Shiso (Red Perilla) (Iwate): season, origin and where to buy

Seasonal calendar

Fresh leaves are harvested only in July and August; salted leaves and shiso juice are available year-round.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

The upper surface of the leaves is green and the underside is reddish purple, making it a nationally unique variety called "katamen shiso". The leaves are thick, making them 1.2 to 1.8 times heavier than regular shiso, and they have a strong aroma.Salted shiso leaves promote clear coloring in pickles and other foods and have a strong aroma, so they are used as raw materials for Kishu Nanko plums. In addition, "shiso juice", which has been commercialized in the region, has become a popular specialty product.

Link with the production area

In addition to establishing seedling cultivation techniques for stable production using local varieties with unique characteristics nationwide, the entire Kawai district manages the entire process from seed production to cultivation, harvesting, and processing to implement sustainable agriculture that considers the environment. The cool climate suppresses the occurrence of pests, and the short harvest season allows the soil to recover during the winter off-season, enabling the production of high-quality perilla.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/250715_11.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Buy from the producer group (opens in a new tab)Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

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Fresh leaves are rarely sold to consumers; processed products such as shiso juice are easier to find.

FAQ

A rare katamen (one-sided) shiso from the Kawai district of Miyako, Iwate, with leaves that are green on top and reddish purple underneath. The thick leaves have a strong aroma. Both fresh leaves and salted leaves are registered, and the salted leaves are used in making Kishu Nanko umeboshi.

Kawai Aka Shiso (Red Perilla) is produced in Kawai District (former Kawai Village), Miyako City, Iwate Prefecture.

Kawai Aka Shiso (Red Perilla) is in season (harvested or shipped) in Jul–Aug. Fresh leaves are harvested only in July and August; salted leaves and shiso juice are available year-round.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Kawai Aka Shiso (Red Perilla) was registered as a Geographical Indication on January 30, 2025 (Registration No. 160). The registered producer group is Kawai Shiso Brand Shinko Kyogikai (Kawai Shiso Brand Promotion Association).