This unique plant is originally used in real Japanese sushi serving (instead of plastic "grass" used now in Western world). Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The Japanese name shiso is a loan word from Chinese zisu that means purple. Bunches of green shiso leaves packaged in styrofoam trays are now familiar sights on the supermarket shelves in Japan, as well as in Japanese food markets in the West. The oilseed crop, is the source of perilla oil. It is used as an ingredient in Korean cuisine, both "wild sesame'" (deulggae), and "sesame leaves". It is known in Japan as egoma. The red perilla has red leaves and used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens is still used to cover cookies in rural areas of Korea. Sometimes, the seeds are ground and added to soup for seasoning in Korea. Parts of the plants eaten are the leaves, flower and buds from the flower stalks, fruits and seeds, and sprouts. Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea. the plant is also called rattlesnake weed, because the sound the dried stalks make when disturbed along the footpath is reminiscent of the rattlesnake rattling sound.