Also called perilla, red shiso is mainly used raw with sushi and sashimi. It's also used to flavor vinaigrettes, season tuna tartare, mixed with cooked rice and to garnish cooked fish dishes. Red shiso will turn black and become bitter when cooked so it's primarily treated like a fresh herb in any dish calling for tarragon, cilantro, basil or mint. It is also used to color pickled Japanese plums called umeboshi.