Shiso granite


Shiso Purple juice:

  • 300g Shiso Purple
  • 1.8L of water
  • 500g sugar
  • 200g apple vinegar


  • 2L Shiso Purple juice
  • 1.8L of water
  • 400ml plum wine (without alcohol)


Shiso Purple juice:

  • Once the water is boiling, add the Shiso Purple and cook for 5 minutes.
  • Add the sugar and apple vinegar.
  • Let it cool down.

The juice can be kept in the refrigerator for a month.


  • Mix everything.
  • Let it freeze.
  • Crush it with a pacojet or fork.

Chef Yamamoto has added pannacotta under the granite and topped it off with tofu cream and cress.

Recipe: Hiroaki Yamamoto (restaurant Yama in Rotterdam)

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