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''Perilla frutescens'' (L.) Britt. (syn. ''Perilla nankinensis'' (Lour.) Decne.,〔 etc.) is a perennial plant 〔(【引用サイトリンク】url=http://pfaf.org/user/Plant.aspx?LatinName=Perilla+frutescens )〕 in the mint family, Lamiaceae. This species encompasses two distinct varieties 〔, p.245-〕 of a traditional crop from East Asia: #) ''P. frutescens'' var. ''crispa'' is the aromatic leafy herb called by its Korean name ''jasoyup'', 자소엽, and its Japanese name ''shiso'', which in turn is a loan word from .〔, p.651〕 The plant occurs in red (purple-leaved) or green-leaved forms. It also has a less fashionable translated name "beefsteak plant", but starting around the 1980s, with the rise of popularity of Japanese cuisine, it has become increasingly more chic for the mass media to refer to it as ''shiso''〔Evidence abounds in restaurant reviews and food sections. In the ''NY Times'' archives, , review of Gyosai restaurant, seems to be the earliest instance among hundreds of usage that have amassed over the years.〕 #) ''P. frutescens'' var. ''frutescens'', the oilseed crop, is the source of perilla oil. This variety is used as an ingredient in Korean cuisine, both "wild sesame (seeds)'" (''deulggae''), and "sesame leaves" (''Ggaennip''), which are green with a purplish coloration underside. It is known in Japan as ''egoma''. ( The genus name ''Perilla'' is also a frequently employed common name ("perilla"),〔,p.82〕 applicable to both varieties. ==Description== Though now lumped into a single species of polytypic character, the two cultigens continue to be regarded as two distinct commodities in the Asian countries where they are most exploited. While they are morphologically similar, the modern strains are readily distinguishable. Accordingly, the description is used separately or comparatively for the cultivars. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Perilla frutescens」の詳細全文を読む スポンサード リンク
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