The shiso I have been growing is coming to the end of its season (alas no sign of any seeds). So the plan I’ve had for the leaves at this point has been put into action.

A Northern (Sendai?) speciality called Shiso miso, where you make a sort of walnut/sesame/miso/sake caramel and stiffen it with flour. Refrigerate/freeze it for a day, cut into thin rectangles, roll in shiso leaves and deep fry them.

Just completed stage 1. Recipe here: https://hiratsukaspice.com/shisomiso/