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Japanese Shiso Pesto

In stock
Japanese Shiso Pesto

On the outskirts of Takayama in Gifu Prefecture, known as “little Kyoto”, the land is surrounded by the Japanese mountains

Produced by a tiny family of farmers based in this area, our shiso pesto is exceptionally unique because in the summer during harvest season they pick the leaves between 5am - 7am, as the leaves are most aromatic in the morning.

Our producers pride themselves on using no preservatives or additives, combining only fresh shiso leaves, garlic, olive oil and salt.

We love using this produce in dishes where it can shine through. Our favourite way to eat it is adding small dollops to a fresh ball of burrata.


Things to know before you buy
Ingredients : Olive Oil, Shiso Leaves made at Yoshima Farm, Garlic, Salt. Nutrition: Typical values as sold per100g. Energy 2681kj/640kcal, Fat 64.5g, Of which saturate 9.5g, Carb 6.2g, Of which is Sugars 1.52g, Protein 2.67g, Salt 1.52g.
Additional Details
Serving Suggestion:
Cheese board,burrata
Gifu region map

Prefecture: Gifu

Gifu is Japan's literal and figurative heart, with untouched traditional villages nestled in picturesque mountain ranges. Gifu Prefecture is steeped in history, and its significance shines through to this day. The pivotal battle that united the nation took place at  Sekigahara , and you can visit the battlefield today. Swordsmiths practice their craft in Seki, and traditional cormorant fishing is still alive along the Nagara River. The town of Takayama has gone mostly untouched by time, while the nearby villages of Shirakawa-go and  Gokayama  are one of the few places where thatched-roof houses remain in Japan. The dramatic mountains, pure rivers and snowy winters create a remarkably picturesque setting.

Hida beef is a famous specialty—which can be pricey, but is well worth it. Known for its tenderness, it is best served as a steak, but is also found grilled on skewers or added to hotpots. Head to a shabu- shabu restaurant for some good options.

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