7 Japanese Herbs That Will Spice Up Your Life (Literally!)

Calling all spice lovers and culinary adventurers! Are you ready to take your dishes from meh to magical? Today, we're diving into the vibrant world of Japanese herbs — a group of botanical wonders that are seriously underrated outside of Japan.

Whether you’re a pro chef or a weekend warrior in the kitchen, these seven herbs are your secret weapons for creating complex, mouthwatering flavors. So, grab your apron, sharpen those knives, and let’s explore the green gold of Japan!

Table of Contents

• Intro
• #1 Shiso: The Chameleon Herb
• #2 Mugwort: The Earthy Rebel
• #3 Perilla Seeds: Nutty & Nostalgic
• #4 Japanese Chives: Garlic’s Cooler Cousin
• #5 Benitade: The Spicy Sprout
• #6 Mitsuba: Delicate But Flavorful
• #7 Komatsuna: Leafy Love
• Pro Tips for Using Japanese Herbs
• FAQ: Got Questions? We’ve Got Answers
• Conclusion

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#1 Shiso: The Chameleon Herb

Shiso leaves come in red, green, and even purple!

If herbs had a superhero team, shiso would be the shape-shifter. Also known as perilla, shiso comes in several varieties — most notably red and green. Green shiso is fresh and minty, while red shiso has a spicier, basil-like punch.

• Flavor: Mint + Basil + Anise = Shiso
• Best Used In: Sushi rolls, sashimi platters, salads, and cocktails
• Storage Tip: Keep it wrapped in a damp paper towel in a plastic bag in the fridge

Pro Tip:

Red shiso is often used to make umeboshi (pickled plums). Don’t throw away the pickling liquid — it’s a delicious pink vinegar you can use in dressings and marinades!

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#2 Mugwort: The Earthy Rebel

Mugwort gives mochi its iconic earthy green hue.

Also known as yomogi, mugwort brings the forest floor to your plate. It’s not just for herbal teas and spiritual rituals — this herb is a key ingredient in many traditional Japanese desserts like ohagi and chimaki.

• Flavor: Bitter, grassy, slightly floral
• Best Used In: Mochi, dumplings, and steamed buns
• Preparation: Blanch first to reduce bitterness

Pro Tip:

Don’t eat it raw! Mugwort can be bitter, so blanching softens the flavor and releases its vibrant green color.

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#3 Perilla Seeds: Nutty & Nostalgic

These tiny seeds pack a big flavor punch.

You might know them as egoma or shiso seeds. These little guys are loaded with omega-3s and have a nutty, sesame-like flavor when toasted.

• Flavor: Toasted walnuts meet sesame
• Best Used In: Tofu dishes, rice bowls, dressings
• Storage: Store in a cool, dark place — they go rancid easily

Pro Tip:

Make your own perilla seed dressing by grinding them with soy sauce, mirin, and a splash of rice vinegar. Drizzle over grilled veg or cold noodles for an instant flavor boost!

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#4 Japanese Chives: Garlic’s Cooler Cousin

Japanese chives bring a mild garlic kick without overpowering your dish.

Negi and nira — the two faces of Japanese alliums. Negi are long, white-stemmed onions used in soups and hot pots, while nira are flat, garlicky chives perfect for dumplings and stir-fries.

• Flavor: Mild onion/garlic aroma
• Best Used In: Yakisoba, gyozas, miso soup
• Chopping Tip: Use a sharp knife — dull blades bruise them easily

Pro Tip:

Use scallions as a substitute if Japanese chives aren't available, but keep in mind they’ll be milder and less garlicky.

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#5 Benitade: The Spicy Sprout

Benitade adds a peppery crunch to any dish.

This wild plant grows in mountainous regions and has a spicy bite similar to watercress. Known as “red buds” due to their bright red stems, benitade is often served blanched with soy sauce or in tempura.

• Flavor: Peppery, slightly bitter, with a crisp texture
• Best Used In: Tempura, salads, and side dishes
• Safety Note: Always blanch before eating — raw contains toxins

Pro Tip:

Pair benitade with rich meats like wagyu beef — its spicy bite cuts through fatty flavors beautifully.

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#6 Mitsuba: Delicate But Flavorful

Mitsuba looks delicate but delivers bold flavor.

Also known as Japanese parsley, mitsuba has a light celery flavor with a hint of citrus. Its trifoliate leaves make it a beautiful garnish and a versatile cooking herb.

• Flavor: Celery + Parsley + Lemon zest
• Best Used In: Clear soups, salads, seafood dishes
• Garnishing Tip: Use whole leaves for visual impact

Pro Tip:

Add mitsuba at the very end of cooking — heat kills its delicate flavor.

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#7 Komatsuna: Leafy Love

Komatsuna becomes silky and savory when braised.

While not technically an herb, komatsuna is such a staple in Japanese cuisine that it earns its spot here. This leafy green is rich in calcium and iron, and takes on flavor like a champ.

• Flavor: Mild mustard green meets spinach
• Best Used In: Braises, stews, and side dishes
• Cooking Tip: Steam or sauté quickly to preserve texture

Pro Tip:

Braise komatsuna in dashi with a touch of soy sauce and sugar for a classic side dish that pairs with everything.

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Pro Tips for Using Japanese Herbs

Organized herbs mean organized meals!

Herb	Best For	Flavor Profile	Storage Method
Shiso	Sushi, garnishes, drinks	Minty, basil-like, anise	Wrap in damp paper towel, refrigerate
Mugwort	Desserts, dumplings	Earthy, grassy, slightly bitter	Blanch and freeze
Perilla Seeds	Dressings, tofu dishes	Nutty, sesame-like	Airtight container, cool dark place
Japanese Chives	Stir-fries, dumplings, soups	Mild garlic/onion	Wrap in damp cloth, refrigerate
Benitade	Tempura, side dishes	Peppery, crisp	Blanch and store
Mitsuba	Garnishes, clear soups	Celery, lemon, parsley	Fridge, loosely covered
Komatsuna	Braises, stews	Mild mustard greens	Refrigerate in plastic bag

Top 5 Pro Tips

1. Don’t overcook – Most Japanese herbs are delicate. Add at the last minute.
2. Toast seeds – Perilla seeds get nuttier and more fragrant when lightly toasted.
3. Blanch tough ones – Mugwort and benitade should be blanched before use.
4. Store properly – Wrap in damp towels and refrigerate to maintain freshness.
5. Experiment boldly – These herbs play well together. Mix and match for new flavor combos!

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FAQ: Got Questions? We’ve Got Answers

Can I substitute regular herbs for Japanese ones?

Yes, but the flavor will change. For example:

• Substitute basil or mint for shiso
• Use arugula or watercress instead of benitade
• Parsley works for mitsuba in a pinch

Where can I find Japanese herbs?

Look in Asian markets, specialty grocery stores, or online. Some herbs like shiso and mitsuba may be seasonal.

Are Japanese herbs healthy?

Absolutely! Many are rich in vitamins A and C, antioxidants, and minerals. Mugwort supports digestion, while komatsuna is high in calcium.

Can I grow my own Japanese herbs?

Yes! Most herbs thrive in sunny spots with well-draining soil. Check your local nursery or order seeds online.

How do I know if an herb is fresh?

Look for bright color, firm texture, and a fresh aroma. Avoid wilted or yellowing leaves.

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Conclusion

Ready to level up your spice game with these unique Japanese herbs?

From the mighty shiso to the noble komatsuna, Japanese herbs offer a treasure trove of flavor, history, and versatility. Whether you're dipping into sushi night or spicing up your Sunday roast, these seven power players are ready to join your culinary crew.

So next time you’re feeling stuck in a flavor rut, remember: the answer is just a handful of herbs away. Happy cooking, and don’t forget to taste as you go!