1.
green perilla leaf; shiso leaf
The large green leaf of the perilla plant (Perilla frutescens), widely used as a garnish and flavoring in Japanese cuisine. In culinary contexts, the green variety is typically called ooba, while the botanical term is aojiso.
刺身に大葉を添える。
To garnish sashimi with a perilla leaf.
大葉の天ぷらはさくさくしておいしい。
Perilla leaf tempura is crispy and delicious.
鶏ささみに大葉と梅を巻いて焼くと、さっぱりした味に仕上がる。
If you wrap chicken tenderloin with perilla leaves and pickled plum and grill it, it comes out with a refreshing flavor.
USAGE:
大葉 is the culinary name for the green perilla leaf, commonly used in supermarkets and recipes. The plant itself is called 紫蘇 (shiso), and the green variety is 青紫蘇.
COMMON COLLOCATIONS:
- 大葉の天ぷら (perilla tempura)
- 大葉を刻む (to shred perilla leaves)
- 大葉を巻く (to wrap with perilla leaves)
SIMILAR WORDS:
紫蘇 is the general/botanical name for the perilla plant. 大葉 specifically refers to the green leaf as a food ingredient.