Shiso

Perilla is the leaf of Perilla Fructescens, a mint relative to China and India. It was brought over to Japan in the 8th or 9th century and was later named SHISO. They go well with seafood and grilled meat in a way that they brighten up, and freshens the dish they are added to, without overpowering the dish.

Hojiso (Ear Shiso) - has much of a floral taste. To use,  remove the flower 'trumpets' off the stem, place some of them in the palm of your hand and give them a clap to release it's flavor. Goes well with grilled seafood and sashimi. 

Aojiso/Ohba Cress (Green Shiso Cress) - has a strong minty freshness combined with a light basil -like note, used as a garnish.  

Akajiso Cress (Red Shiso Cress) - less minty in comparison to the green shiso cress. Used for garnishing purposes only.

Ohba Leaves -  commonly found in japanese restaurants, mostly used as a garnish.

Yukari (Dried and Salted Red Shiso) - Goes well with seafood