The resilience of shiso: it grows every year without any special care

The shiso leaves have grown vigorously again this year in NORICHIE’s garden. We don’t actually do anything special to care for them

. We hardly ever water or fertilize them, yet they sprout naturally every year and, before we know it, are bursting with lush foliage.At the

neighboring farm restaurant, “Garden Café & Delicatessen kimoto,” we use them as seasonings and garnishes in our dishes, and at NORICHIE, we also add them to our dinner and breakfast platters.Their refreshing aroma and vibrant green color are indispensable to Japanese cuisine. Every year

when I see this sight, I’m reminded of “Super Mario Bros.” on the Famicom, a game I was obsessed with as a child. As some of you may know, there was a famous cheat code in Level 3-1 called “Infinite 1-UP.” Once you got the hang of it, your lives would just keep increasing.

Shiso gives me exactly that same impression. The shiso I
harvested last year dropped its seeds, and the following year, new sprouts emerged. Before I knew it, the number had grown even more. It’s as if they multiply automatically every year. If

there’s one possible reason for this, it’s that this spot used to be where we disposed of leftover rice seedlings after planting.The soil and organic matter brought in with the seedlings likely provided nutrients, creating an environment that’s just right for shiso. The power

of nature is truly mysterious. While some vegetables

require human care to grow, seeing plants that are well-suited to this land sprout and grow on their own every year makes me feel the richness of this soil. It looks like we’ll be able to harvest plenty of shiso again this year

.I expect we’ll be featuring it more often in the dishes at NORICHIE and Garden Café & Delicatessen kimoto, so please be sure to try our fragrant shiso when you visit. It’s the shiso’s “infinite 1UP,” repeating itself every year in a corner of the field

. It’s multiplying steadily again this year.