Shiso Substitutes: 5 Alternatives That Work
You're prepping sushi rolls or a Japanese-style salad and realize the shiso leaves didn't make it into your grocery haul. That distinctive herb does more than look decorative on the plate.
Shiso brings a complex mix of mint, basil, and anise notes that brightens raw fish, cuts through rich flavors, and adds aromatic depth to pickles and salads. It's not just about freshness-the herb has a pungency that balances fatty ingredients.
A few fresh herbs from your produce drawer can fill in, though none replicate shiso's full flavor profile. Here's what actually works.
Perilla leaves are botanically identical to shiso and swap in 1:1. For cooked dishes, Thai basil's licorice notes mimic shiso's anise undertones. Fresh mint works for brightness but lacks complexity.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Perilla | 🥗 Raw | 1:1 | Nearly identical flavor |
| 2 | Thai Basil | 🍳 Cooking | ¾ amount | Licorice notes match anise |
| 3 | Mint | 🥗 Raw | ½ amount | Bright but simpler flavor |
| 4 | Cilantro | 🥗 Raw | 1:1 | Citrusy and peppery |
| 5 | Basil | 🍳 Cooking | 1:1 | Lacks minty notes |
1. Fresh Perilla Leaves 🌿
Perilla is the same plant species as shiso-just a different variety. The flavor profile is nearly identical with slightly more pronounced minty and earthy undertones. Use it 1:1 anywhere you'd use shiso.
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Green perilla works best for Japanese-style preparations, especially as a garnish for sushi or mixed into salads. The leaves are slightly larger and more textured than shiso but tear or chiffonade the same way.
- ✅ Closest botanical match
- ✅ Same aromatic complexity
2. Thai Basil 🍃
Thai basil brings licorice notes that echo shiso's anise undertones while adding fresh herbal brightness. It works better in cooked dishes than raw preparations. Use ¾ cup Thai basil per 1 cup shiso.
The sweet, slightly spicy flavor holds up well in stir-fries, seafood dishes, and sauces where heat softens the intensity. If you're low on Thai basil, what to use for Thai Basil covers solid backups.
For cooked dishes: Add Thai basil in the last two minutes of cooking.
Skip raw use: The licorice flavor is too strong for delicate sushi rolls or fresh salads where you want shiso's subtlety.
3. Fresh Mint Leaves 🌱
Mint provides bright herbal freshness but lacks shiso's anise and basil-like complexity. It's a decent stand-in for raw applications where you need cooling brightness. Use ½ cup mint per 1 cup shiso.
The cooling menthol flavor works well as a garnish or mixed into fresh salads. Spearmint is milder than peppermint and won't overpower other ingredients. If mint isn't available either, what to use for Mint has pantry-friendly options.
- ✅ Bright and cooling
- ✅ Works raw or lightly cooked
- ⚠️ Simpler flavor than shiso
4. Fresh Cilantro 🥬
Cilantro contributes citrusy brightness and a slight peppery bite. It's less sweet than shiso and won't give you those minty or anise notes, but it adds fresh herbal flavor to salads and pickles. Use 1:1 for equal volume.
The citrus undertones make cilantro a good match for Asian-inspired dishes where you need a bright herb. It works particularly well in applications with soy, rice vinegar, or sesame oil.
🍳 In pickles: Cilantro's citrus notes complement vinegar-based brines.
🥗 Raw salads: Chop cilantro finely to distribute flavor evenly.
⚠️ Skip if: Your recipe requires subtle anise or mint characteristics.
❌ Not for sushi: The flavor is too assertive for delicate raw fish presentations.
5. Fresh Basil 🌿
Sweet basil offers fresh herbal notes and a slight peppery sweetness but lacks shiso's minty or anise aspects. It works best in cooked preparations where you need green herb flavor without precision matching. Use 1:1 for equal volume.
Basil holds up well in sauces, stir-fries, and seafood dishes where heat mellows its sweetness. The flavor is more straightforward than shiso-think Italian rather than Japanese.
- ✅ Widely available
- ✅ Works in cooked dishes
- ⚠️ Missing shiso's complexity
The lack of anise or mint notes makes basil a poor choice for raw sushi or dishes where shiso's unique flavor is central. For more options, Basil replacements that work covers both fresh and dried alternatives.
The Short Version
Most situations come down to two choices:
- Raw dishes - Perilla if you can find it, mint for brightness, cilantro for citrus
- Cooked dishes - Thai basil for anise notes, sweet basil for general herbal flavor
Pick based on whether you're cooking the herb or serving it fresh. Perilla's the only true match-everything else compromises on shiso's complex flavor.
Frequently Asked Questions
Dried shiso works in cooked dishes like soups or marinades but won't give you the fresh brightness needed for sushi or salads. Use half the amount of dried and add it early so it rehydrates. It won't replace fresh shiso's texture or aromatic punch.
Red shiso has a more assertive, slightly bitter flavor and is commonly used for pickling umeboshi (pickled plums) or coloring rice. Green shiso is milder and more versatile for fresh use. They're not always interchangeable-red shiso can overpower delicate dishes.
Thai basil or sweet basil work well for tempura if you're out of shiso leaves. The batter and frying process mellow any herb's flavor, so most fresh greens will give you a similar crispy, aromatic result. Perilla is the closest match if you can find it.
Some people have a genetic sensitivity to certain compounds in shiso that trigger a soapy taste, similar to cilantro. If you're in that group, mint or Thai basil are better choices. The soapy note won't cook out, so switch to a different herb entirely.
One whole shiso leaf per roll is standard. If you're using a substitute like perilla or mint, stick with one leaf but consider using a slightly smaller piece of mint since it's more intense. Too much mint can overpower the fish.
5 Best Substitutes for Shiso
Ingredients
Method
- Choose your substitute based on whether the dish is raw or cooked.
- Prep the herb by washing and tearing or chiffonading as needed.
- Measure substitutes using recommended ratios relative to shiso volume.
- Add Thai basil during the last 2 minutes of cooking for best flavor.
- Taste and adjust quantities to match desired brightness and complexity.
Notes
- Perilla is the closest botanical and flavor match to shiso.
- Mint and cilantro are best for raw dishes needing brightness but lack shiso complexity.
- Thai and sweet basil suit cooked applications but miss some anise and mint notes.
