murame
Murame is extensively used in Japanese cuisine. Red, green, and bicolor varieties are used for different purposes.
Red shiso is called akajiso (赤紫). It is used in the making of umeboshi (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in umezu, the vinegary brine that results as a byproduct of pickling plums.
More Details...