A Japanese Summer Tradition: Making Red Shiso Juice at Home

Meiji period
2026.07.08

A Summer Drink That Captures the Colors of the Season

For generations, Japanese families have found many ways to make the hot summer months more comfortable.

From the Meiji period to the early Showa period, health and physical strength became important themes in Japan. Hygiene, nutrition, and exercise were considered not only matters of personal well-being but also part of building a strong modern nation.

At the same time, simpler forms of health wisdom continued within the home.

Umeboshi (pickled plums), mugicha (barley tea), seasonal pickles, and homemade drinks made with ingredients from nature.

These were ways of using seasonal foods to support daily life through the changing seasons.

One drink I look forward to making every year is red shiso juice.

This is one of my summer traditions, passed down from my grandmother. The beautiful red-purple color and refreshing aroma of shiso always remind me that summer has arrived.

This year, I made it with plenty of fresh red shiso leaves.

How to Make Red Shiso Juice

1. Wash the red shiso leaves and separate them from the stems

First, wash the red shiso leaves carefully.

After removing any dirt or impurities, separate the leaves from the stems. Using only the leaves helps create a beautiful color and rich aroma.

The main ingredients are fresh red shiso leaves, sugar, citric acid, and water.

2. Boil the leaves for about 10 minutes

Bring water to a boil and add the red shiso leaves.

After about 10 minutes, the liquid becomes a slightly cloudy reddish-purple color.

One of the most fascinating parts is watching the leaves change. The red color disappears from the leaves, and they turn green again.

Watching the plant’s color slowly move into the liquid is one of the joys of this seasonal process.

3. Strain the liquid

Remove the leaves and strain the liquid.

The result is a clear, beautiful red drink.

4. Add sugar

Add sugar while the liquid is still warm and stir until it dissolves.

The sweetness can be adjusted according to your preference.

5. Add citric acid

This is my favorite moment.

When citric acid is added, the dull reddish-purple color suddenly changes into a bright, vivid red.

Every time, I cannot help saying, “Wow!” The transformation of the plant’s colors is truly amazing.

6. Cool and store

Once the juice has cooled completely, pour it into a storage bottle.

It can be enjoyed diluted with water or sparkling water, or used to make jelly.

While stirring the pot, even the tip of my wooden chopsticks became stained purple-red.

It looked as if the color of the plant itself was slowly transferring into the liquid.

The deep color of red shiso changes depending on the light and movement of the juice. Sometimes it appears almost black-purple, while at other times it has a clear, transparent red glow.

I began to understand why people in the past were fascinated by the colors of plants.

A Summer Flavor Available Only Once a Year

Red shiso juice is loved for its refreshing aroma and sweet-tart flavor.

Using less sugar creates a lighter taste, while adding more sugar gives it a gentle sweetness that children often enjoy.

The concentrated juice is usually diluted about five times with water, but it can also be used to make desserts such as jelly.

Because red shiso is available only during a limited season, this drink feels like a way of preserving the colors and aromas of summer itself.

Red Shiso Juice and Summer Wellness

Red shiso juice has been enjoyed as a summer drink not only because of its refreshing taste and aroma, but also because of the unique qualities of the plant itself.

The beautiful red-purple color of red shiso comes from anthocyanins, a type of polyphenol. Research has also been conducted on rosmarinic acid, a compound found in red shiso, including its antioxidant and anti-allergic properties.

The vivid color change created by adding citric acid is another special part of making red shiso juice.

Red shiso has long been used in Japanese food culture as a familiar plant appreciated for its color and fragrance.

A Summer Tradition Passed Down Through Generations

Making red shiso juice is not simply a process of mixing ingredients together.

The aroma of the leaves, the changing colors, and the beauty of the finished bottle are all part of the experience.

The time spent making it and enjoying each small moment becomes a special memory of summer.

In Japan, people have long prepared foods according to the changing seasons and used them to enrich their daily lives.

Red shiso juice is one example of a Japanese home tradition that allows people to feel the beauty of each season.

References

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