beefsteak plant, perilla
akashiso, aojiso, akajiso, egoma
A member of the mint family, shiso has many uses in Japanese cooking. Red shiso leaves (akashiso or akajiso) are used to color pickled plums (umeboshi) and other pickled dishes. Green shiso (aojiso or shiso) is served with sashimi and fried as a tempura item. In Vietnamese cooking, shiso is used in salad dishes.
Egoma (Japanese) is a closely related plant that is used much in the manner of shiso.