As someone who grows shiso in my garden, I often find myself with a generous supply of leaves. Instead of letting them go to waste, I’ve crafted a recipe that makes good use of these vibrant leaves. Shiso Garlic Butter Pasta is such a simple dish; the refreshing aroma of shiso is sufficient on its own. However, inspired by the classic Italian peperoncino pasta, I introduced yuzu koshō, a beautiful Japanese seasoning, to the mix.

About Yuzu Koshō (柚子胡椒)

Don’t be deceived by the name! Yuzu refers to a fragrant citrus fruit, while koshō means “pepper” in Japanese, though there’s no actual pepper in this seasoning. Instead, yuzu koshō is a zesty combination of yuzu rind, green chili, and salt.

Originating from northern Kyushu, yuzu koshō is a well-loved condiment in the region. While the standard Japanese term for chili is tōgarashi, in Nagasaki dialect, it’s referred to as koshō. This led to the unique name yuzu koshō.

Typically, green chilies create a vibrant green hue for yuzu koshō, while some areas in Kyushu use red chili for a spicier twist. Depending on the breeding of yuzu, the color can range from young green to ripe yellow fruits, giving rise to both green and red variations of the seasoning.

In Kyushu, locals use yuzu koshō in a variety of dishes, including hotpots, miso soup, and sashimi. Beyond traditional uses, this versatile seasoning beautifully complements Western-style dishes too.

What’s in My Simple Shiso Garlic Butter Pasta with Yuzu Koshō

This dish focuses on delicate flavors. I’ve chosen No. 3 spaghetti, which is thinner than standard spaghetti, allowing the sauce to cling better and maintain a lovely balance with the sauce’s plain yet bold flavor.

Ingredients

• No. 3 dried spaghetti
• Shiso (perilla) leaves, chopped into thin strips
• Garlic, finely chopped
• Olive oil
• Butter
• Green yuzu koshō
• Salt

This is a vibrant green dish thanks to the fresh perilla leaves, so I recommend using green yuzu koshō. However, if red yuzu koshō is all you have, feel free to substitute it without hesitation.

How to make Simple Shiso Garlic Butter Pasta with Yuzu Koshō

Instructions

1. Cook the spaghetti according to the package instructions, but reduce the cooking time by 30 seconds.
2. Reserve ¼ cup of pasta water before draining the spaghetti.
3. While the pasta cooks, heat olive oil and garlic in a frying pan over medium heat.
4. Once garlic starts to brown slightly, add yuzu koshō, salt, and butter to the pan, mixing until the butter melts.
5. Combine the drained pasta and reserved pasta water into the pan, mixing to coat the spaghetti evenly with the sauce.
6. Add the shiso, turn off the heat, and mix quickly to ensure the leaves evenly coat the pasta.

For the best experience, enjoy this pasta immediately while the delightful shiso aroma is at its peak.

More About Shiso

Shiso, which I discussed in detail in my Chicken Patties Wrapped in Perilla post, is a fascinating herb that has been quite productive in my garden this summer. In fact, I had so much that I shared cuttings with local chefs!

Once autumn arrived and my shiso plants were done for the season, they dropped numerous seeds, resulting in a lovely sprout in early spring. This resurgence was particularly impressive given the renovation activities that took place just before the seeds germinated.

Shiso is relatively easy to grow, preferring sunny and well-ventilated spots, although it should not be exposed to prolonged direct sunlight. Ensure that the soil remains moist, especially during summer, where daily watering may be required.

The pleasing aroma of shiso comes from the leafy back side, containing aromatic compounds. To preserve its fragrance, it’s advised to roll the leaves properly before cutting. You can see how to do this in the accompanying video.

Shiso leaves are typically seasonal and might be available in Japanese grocery stores from late spring to autumn. You might also come across packets of shiso seeds or small potted shiso plants during summer.

It’s important to ensure that you are purchasing Japanese shiso, as varieties from other regions, like Korean shiso, are larger, tougher, and taste quite different from their Japanese counterpart.

1. Can I use other types of pasta?

Yes! While the recipe uses No. 3 spaghetti for delicate flavors, you can substitute it with other types of pasta according to your preference.

2. What if I can’t find yuzu koshō?

If you can’t find yuzu koshō, you can make a simple alternative by using fresh yuzu zest and minced green chili mixed with salt. The flavor won’t be identical but will still offer a nice tang.

3. Is shiso available year-round?

Shiso is mostly a seasonal herb. It’s typically available in Japanese grocery stores from late spring to autumn. You might find it dried or as a potted plant in some nurseries.

4. How do I store leftover yuzu koshō?

Leftover yuzu koshō can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, consider freezing it in ice cube trays.

5. Can the recipe be made vegan?

Absolutely! You can substitute the butter with a plant-based option and omit any animal products to make this pasta vegan-friendly while maintaining its delicious flavors.