Step 1

Place the used shiso leaves over a strainer that is set above a bowl/measuring cup, and let drain.

Step 2

Squeeze the liquid out (this liquid is homemade Umezu or Ume Plum Vinegar) and transfer the drained shiso on a baking sheet lined with aluminum foil or parchment paper.

Step 3

Take out the used shiso leaves and drain well.

Step 4

You have two options to dry the shiso. Method 1: Use a dehydrator or the dehydrator mode (140ºF/60ºC) of your oven to dry the leaves for 2-3 hours. Method 2: You can also dry the shiso in the breezy air outside (I recommend this drying rack net) for 2 days until they dry out completely.

Step 5

Put the dried shiso in the food processor and process until it becomes a fine powder.

Step 6

Transfer to airtight jars and add salt to your liking. Salt tends to sink down, so mix well before you use it.

Step 7

Sprinkle over rice to enjoy! You can also use in salads, pasta, mixed rice, and more!

Step 8

You can keep the jars in a cool dark place for a year.