Making Homemade Shiso Juice to Nourish the Skin and Body

July 2, 2026

With the rainy season continuing across Japan, how is everyone spending their days? Today, we would like to share a small record of our daily life, featuring a familiar Japanese herb that we hold dear in our product development: Shiso (Perilla frutescens).

The Power of Shiso: A Herb and Botanical That Cares for the Skin and Body

Often referred to as the "Japanese herb," Shiso has long enhanced our dining tables and supported our health. It is not only delicious but also packed with wonderful benefits for both the skin and body.

Rich in polyphenols, which offer high antioxidant properties, as well as vitamins that help maintain healthy skin, Shiso is a welcome seasonal ingredient when the skin may be exposed to dryness and increased UV rays.

In fact, carefully selected domestic Shiso leaf extract is formulated into products of our skincare brand, Beauté de Pivoine. It is one of the botanicals we value for its role in supporting the skin's natural moisture and barrier function.

Inspired by a Friend’s Gift: My First Time Making Shiso Juice

Using this Shiso that is so beneficial for both the body and skin, I challenged myself to make "Shiso Juice" for the very first time last weekend.

It all started last year when a friend shared some of her homemade Shiso juice with me. The vibrant color and crisp, refreshing sweetness were so delicious that I promised myself, "Next season, I am definitely going to make this on my own."

First, I separated the red Shiso leaves from their stems, spreading them across the table. The process of plucking them one by one felt surprisingly therapeutic—it turned out to be a great way to relieve daily stress! (laughs)

Next, I brought a pot of water to a boil and added a generous amount of Shiso leaves to let them simmer gently. At first, the liquid was a dark, reddish-green. As I added the rock sugar and let it simmer for another 20 minutes, the leaves gradually lost their vibrant color and turned completely green as their essence dissolved into the water.

Normally, citric acid is added after boiling to bring out the bright color and acidity. However, since I didn't have any in my kitchen, I decided to substitute it using a mix of both vinegar and fresh lemon juice.

The moment I poured the vinegar and lemon juice into the simmered Shiso liquid, it instantly transformed into a brilliant, translucent ruby red. It felt just like a moment from a chemistry experiment! Once the juice was finished, I let it cool down completely in a container before putting it in the refrigerator. My friend told me that she keeps her juice from last year stored in the freezer.

This time, I made about two liters. Diluting the syrup with sparkling water and adding a few ice cubes created the perfect, refreshing summer drink that is lovely for both the eyes and the skin.

Transforming the Leftover Leaves into the Next Delight

The Shiso leaves, now squeezed dry, might look like they have completed their role, but there is still a wonderful way to enjoy them.

Apparently, if you dry these leftover leaves completely, you can turn them into homemade Furikake (Japanese rice seasoning). Right now, I have spread them out beautifully on a bamboo basket, letting them dry in a corner of my living room until they become nice and crisp.

This photo was taken two days after I started drying the leaves. They are gradually becoming nice and crisp.