shiso leaves and shiso seed tempura are my favorite.
every year, we plant two planters full of shiso in the beginning of summer. then we eat shiso leaves on top of everything for the entire summer (sashimi, somen, somen, then more somen). at the end of the summer, we save some of the seeds for the year coming, and then feast on the rest. it’s a once-a-year feast of citrusy, sweet smelling, fried glory. the fact that you can’t eat this at restaurants makes it a bajillion times more delicious!