![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/Oba-Leaves.jpg\")
<\/span><\/div><\/div><\/div><\/div>\u2014<\/strong> LEAVES, BLOSSOMS, SPROUTS & CRESSES<\/h4>\n<\/div>Shiso Leaves Green<\/h1>\n\nShiso Leaves Green is called ‘\u014cba’ in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present. <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Shiso Leaves Green<\/h3>\n<\/div>![\"Jaarrond](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/04\/BUD_Beschikbaarheid_Achacha.png\" "\\"Jaarrond")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Oorsprong<\/h3>\n\n\nThis beautiful, green leaf originally comes from Japan, but is now also grown in the Netherlands. In the Dutch language, the tasty plant is usually called Shiso, but the Japanese call the green variety aojiso, aoba (“green leaf”), \u014dba or aoshiso and often use it as a seasoning with sashimi (raw sliced fish).<\/p>\n<\/div>\n<\/div>\n
HOLLAND& JAPAN<\/b><\/div>\n<\/div><\/div><\/div>![\"Nederland](\"https:\/\/bud.nl\/wp-content\/uploads\/2022\/05\/hollandjap.png\" "\\"Nederland")
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves can be stored for up to nine days between 2\u00b0 and 7\u00b0C.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nOn a plate, combined with a mixture of chopped fresh tuna and, for example, some finely chopped shallots with a drop of soy sauce gives something unique. A great challenge for chefs to work with this product.<\/p>\n<\/div>\n<\/div>\n
Shiso Leaves Green<\/h1>\n\nShiso Leaves Green is called ‘\u014cba’ in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present. <\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Shiso Leaves Green<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Oorsprong<\/h3>\n\n\nThis beautiful, green leaf originally comes from Japan, but is now also grown in the Netherlands. In the Dutch language, the tasty plant is usually called Shiso, but the Japanese call the green variety aojiso, aoba (“green leaf”), \u014dba or aoshiso and often use it as a seasoning with sashimi (raw sliced fish).<\/p>\n<\/div>\n<\/div>\n
HOLLAND& JAPAN<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves can be stored for up to nine days between 2\u00b0 and 7\u00b0C.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nOn a plate, combined with a mixture of chopped fresh tuna and, for example, some finely chopped shallots with a drop of soy sauce gives something unique. A great challenge for chefs to work with this product.<\/p>\n<\/div>\n<\/div>\n
Shiso Leaves Green is called ‘\u014cba’ in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present. <\/p>\n
- <\/dl>\n<\/div><\/div><\/div>
Availability Shiso Leaves Green<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Oorsprong<\/h3>\n\n\nThis beautiful, green leaf originally comes from Japan, but is now also grown in the Netherlands. In the Dutch language, the tasty plant is usually called Shiso, but the Japanese call the green variety aojiso, aoba (“green leaf”), \u014dba or aoshiso and often use it as a seasoning with sashimi (raw sliced fish).<\/p>\n<\/div>\n<\/div>\n
HOLLAND& JAPAN<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves can be stored for up to nine days between 2\u00b0 and 7\u00b0C.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nOn a plate, combined with a mixture of chopped fresh tuna and, for example, some finely chopped shallots with a drop of soy sauce gives something unique. A great challenge for chefs to work with this product.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div>Oorsprong<\/h3>\n\n\nThis beautiful, green leaf originally comes from Japan, but is now also grown in the Netherlands. In the Dutch language, the tasty plant is usually called Shiso, but the Japanese call the green variety aojiso, aoba (“green leaf”), \u014dba or aoshiso and often use it as a seasoning with sashimi (raw sliced fish).<\/p>\n<\/div>\n<\/div>\n
HOLLAND& JAPAN<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves can be stored for up to nine days between 2\u00b0 and 7\u00b0C.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nOn a plate, combined with a mixture of chopped fresh tuna and, for example, some finely chopped shallots with a drop of soy sauce gives something unique. A great challenge for chefs to work with this product.<\/p>\n<\/div>\n<\/div>\n
This beautiful, green leaf originally comes from Japan, but is now also grown in the Netherlands. In the Dutch language, the tasty plant is usually called Shiso, but the Japanese call the green variety aojiso, aoba (“green leaf”), \u014dba or aoshiso and often use it as a seasoning with sashimi (raw sliced fish).<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves can be stored for up to nine days between 2\u00b0 and 7\u00b0C.<\/p>\n
How to eat On a plate, combined with a mixture of chopped fresh tuna and, for example, some finely chopped shallots with a drop of soy sauce gives something unique. A great challenge for chefs to work with this product.<\/p>\n<\/div>\n<\/div>\n
\n<\/span><\/p>\n