Perilla leaf tastes somewhere between basil and mint, with an earthy, slightly anise-like quality that’s hard to pin down with a single comparison. It’s aromatic and herbaceous, with a subtle acidity that makes it feel refreshing on the palate. If you’ve never tried one, imagine biting into a large, soft herb leaf that delivers a layered hit of mint, basil, and something faintly licorice-like all at once.
The Core Flavor Profile
The dominant impression of a raw perilla leaf is herbal and fragrant, but not in the sharp, peppery way that basil can be. There’s a grassiness to it, a mild sweetness, and a cooling mintiness that arrives toward the end. The leaf also carries a light acidity, which is one reason it works so well as a counterbalance to rich, fatty foods like grilled pork belly in Korean cuisine. That brightness cuts through heaviness the way a squeeze of lemon might, but with far more aromatic complexity.
The compounds responsible for perilla’s distinctive scent and flavor are volatile oils, primarily one called perillaldehyde, which gives the leaf its strong herbal aroma. Limonene, the same compound that makes citrus peels smell citrusy, is also present, contributing a subtle fruity-fresh undertone. These aromatic oils are concentrated near the surface of the leaf, which is why even brushing a perilla leaf releases a noticeable fragrance.
Korean Perilla vs. Japanese Shiso
Perilla comes in several varieties, and the two most common in cooking are Korean perilla (kkaennip) and Japanese shiso. They’re closely related but taste noticeably different. Korean perilla leaves are larger, thicker, and have a grassier, more anise-forward flavor. Japanese shiso is more delicate and complex. Tim Anderson, author of Vegan JapanEasy, describes shiso as tasting like a mix of basil, mint, and clove.
Within shiso, green and red varieties also differ. Green shiso is brighter and more aromatic. Red shiso tends to be milder, with more prominent basil-like notes and a fresh, slightly citrusy quality. If you’re buying perilla leaves at a Korean grocery store, you’re almost certainly getting the larger Korean variety. At a Japanese market, you’ll find the smaller, more serrated shiso leaves, sometimes labeled “ooba.”
What the Texture Is Like
Korean perilla leaves have a broad, rounded shape and a slightly fuzzy surface that gives them a velvety feel against the tongue. They’re sturdy enough to wrap around a bite of rice and grilled meat without tearing, but tender enough to eat raw without any chewiness. Think of them as having the flexibility of a butter lettuce leaf but with more body. The texture is crisp when fresh, closer to lettuce than to the papery thinness of dried herbs.
Japanese shiso leaves are thinner, more delicate, and have finely serrated edges. They’re closer in texture to fresh basil, wilting quickly once cut. Both types are best eaten soon after purchase, as the aromatic oils that define their flavor begin fading within a few days.
How Cooking Changes the Flavor
Because perilla’s flavor comes largely from volatile oils, heat diminishes its most distinctive aromatic qualities. A raw perilla leaf eaten alongside grilled meat delivers a full burst of mintiness and herbal fragrance. A perilla leaf cooked into a stew or stir-fry will contribute a milder, earthier flavor, losing much of that bright top note. This is similar to what happens when you cook fresh basil versus adding it raw at the end.
For this reason, perilla is most often used raw or added at the very end of cooking. In Korean cuisine, fresh leaves are served as ssam (wraps for grilled meat), layered into kimbap, or floated into soups just before serving. When perilla leaves are pickled in soy sauce, garlic, and chili (kkaennip jangajji), the flavor transforms into something deeper and more savory. The herbal freshness mellows, the anise quality fades, and what remains is an earthy, umami-rich leaf that tastes more like a seasoned condiment than a fresh herb.
What to Pair It With
Perilla’s natural acidity and aromatic punch make it a natural partner for rich, heavy foods. In Korean cooking, it’s practically inseparable from samgyeopsal (grilled pork belly), where you wrap a slice of fatty pork in a perilla leaf with a dab of ssamjang paste. The leaf’s freshness and slight bitterness balance the richness of the meat in a way that plain lettuce can’t match.
Beyond meat wraps, perilla pairs well with seafood (especially raw fish), rice dishes, and cold noodles. Its minty-basil quality also makes it a surprisingly good addition to salads and even cocktails. If you’re experimenting for the first time, try eating a leaf raw on its own before cooking with it. The flavor is distinctive enough that tasting it in isolation will give you a much better sense of how to use it than any description can.