While living in Japan, we were lucky enough to have numerous gracious hosts and countless good meals. One of our most memorable evenings included whisky tastings, grilled meats and seafood, and nabe. Although I didn't partake in most of that, I was captivated by one of the appetizers. Shiso leaves swimming in a spicy sesame broth.
Don't get uppity on me. It's not kimchee -- it's not fermented, and there's no cabbage. It's probably barely kimuchi. The original recipe (that our host copied and then painstakingly translated for me) results in a paste that gets spread on the leaves (I guess our host didn't follow the recipe either?). I kept the same ingredients, but wanted my shiso to swim. —Lindsay-Jean Hard