On the outskirts of Takayama in Gifu Prefecture, known as “little Kyoto”, the land is surrounded by the Japanese mountains.
Produced by a tiny family of farmers based in this area, our shiso pesto is exceptionally unique because in the summer during harvest season they pick the leaves between 5am - 7am, as the leaves are most aromatic in the morning.
Our producers pride themselves on using no preservatives or additives, combining only fresh shiso leaves, garlic, olive oil and salt.
We love using this produce in dishes where it can shine through. Our favourite way to eat it is adding small dollops to a fresh ball of burrata.
