tag:blogger.com,1999:blog-20006571.post4410604897377638201..comments2024-03-27T11:29:55.430+09:00Comments on Living La Vida Loca In Japan: April 27, 2015Helenhttp://www.blogger.com/profile/00476943539943172099noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-20006571.post-86900756245442399152015-04-29T10:27:12.231+09:002015-04-29T10:27:12.231+09:00Yes, it was dried. It was also the red kind. We g...Yes, it was dried. It was also the red kind. We got it at a farmer's market. It wasn't so noticeable before toasting, but something about the toasting really brought out the flavour. It was really nice. (I love shiso!)<br /><br />Hmm...I've had yomogi (?) tea, but not bread. That's a good idea! <br /><br />Thanks for visiting.Helenhttps://www.blogger.com/profile/00476943539943172099noreply@blogger.comtag:blogger.com,1999:blog-20006571.post-30664416473262307992015-04-29T04:01:07.857+09:002015-04-29T04:01:07.857+09:00I would never have thought to put shiso in bread. ...I would never have thought to put shiso in bread. Rosemary and other italian-y herbs, yes, but shiso? Now I'm curious. Was it dried beforehand?<br /><br />I guess Japanese put mugwort (yomogi?) in bread, too, so maybe shiso is not so out there.Rosahttps://www.blogger.com/profile/04617026639060823155noreply@blogger.com