Now here’s a flavorful and versatile herb that’s used in Japan for many types of foods. Called “Perilla” in the US, it can be found in many Asian grocery stores. I prefer the green shiso, over the red variety, but they are both good.
Fresh leaves (chopped up) can be added to salads, served over tofu, or added to a tempura or other batter to give it a distinctive taste.
What I have done is dried it thoroughly and pulverized it in a spice grinder. The resulting powder has a strong taste and can be used like a salt as an ingredient or for sprinkling on top of rice, fish, noodles, etc.