This juice is very seasonal as you can only find red perilla leaves early summer. When I start to see red perilla leaves at markets, it makes me feel the arrival of summer. Every year, I buy a few bunches of them and make this juice. I love the beautiful bright pink color and the fresh and sour taste. 

Naoko Ogura-Gayler

 

Ingredients

• 11 oz red perilla leaves

• 1.5 oz citric acid

• 30 oz sugar

• 9 cups water

Directions

1. Remove the leaves from the stalks and wash them thoroughly.

2. Bring a big saucepan of water to boil and place the red perilla leaves in the boiling water.

3. Cook for 20 minutes and drain the water using paper towels as a filter.

4. While the juice is hot, add the sugar then the citric acid and mix well.

5. Sterilize a container and pour the juice in.

6. When you drink the juice, you need to mix it with water – 1 part water: 3 parts red perilla juice. You can add more or less water according to your preference.

Tips:

-The juice is also nice when mixed with sparkling water.

-You can keep the juice in the fridge over 3 months. But my red perilla juice is gone long before that.

 

Coming up!

Summer kids cooking workshop

Child – ¥2,500.  Adult – ¥3,500

A fun cooking class with kids. Learn and enjoy local food and culture through food!

Main dishes: as-you-like okonomiyaki pancake, yakisoba, kids’ curry

Deserts: kakigoori with homemade syrup, Okinawa doughnuts, purple sweet potato buns.

Individual classes are available – ¥5,000 per class

Japanese soba (buckwheat noodles) class, Tuesday, June 30th

Tempura, miso soup and steamed mixed rice class, Tuesday, July 7th

Japanese style curry class, Tuesday, July 14th

Website: okinawa-cooking.com

Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322 Closed on Sunday

 

 

 

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