Flavor Trends, Strategies and Solutions for Menu Development
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Prized for its minty, licorice-y flavor profile, perilla is the big cousin to the smaller shiso, a leaf that is a tad more familiar to American diners. Perilla’s larger size makes it an ideal wrap for both meat-centric and plant-forward dishes, and lends a world of possibility in that realm. At Moon Rabbit, an upscale Vietnamese restaurant in Washington, D.C., the larger size of perilla leaves serves as a perfect carrier for its Stuffed Leaf dish, perilla leaves filled with a globally inspired combination of Wagyu beef, labneh, fermented honey and pickled shallots.

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Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.

About The Author

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Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]