| 释义 |
shiso, n.
Brit. |ˈʃiːsəʊ|, U.S. |ˈʃisoʊ|
[‹ Japanese shiso (mid 15th cent.; 1603 as Xiso in Vocabulario da Lingoa de Iapam) modern Chinese (Mandarin) zǐsū, Cantonese jísòu) ‹ the etymon of Japanese shi- purple (alluding to the purple-leaved variety) + the etymon of Japanese -so revive (alluding to medicinal efficacy).]
Any of several cultivated varieties of the east Asian annual herb Perilla frutescens (family Lamiaceae (Labiatae)), esp. P. frutescens var. crispa, which has aromatic green or purple leaves used in Japanese cookery, esp. as a garnish with sashimi. Also called beefsteak plant, perilla.
[1873J. C. Hepburn Japanese–Eng. & Eng.–Japanese Dict. i. 141/1 Ko-sen, an infusion of Shiso and parched rice, used instead of tea.] [1924Sci. Monthly July 112 It [sc. a sweetener] is made from the essential oil of a plant known to the Japanese as ‘Shiso’ and to botanists as ‘Perilla’. ]1985Gourmet Oct. 104/1 Saba (mackerel) sprinkled with chopped shiso (beefsteak plant). 1997Kansai Time Out Aug. 49/1 Shiso is packed with vitamin A, which is good for the eyes and skin. 2001GQ Nov. 189 For the sashimi salad... Red shiso leaves for garnish. |