I got a bunch of fresh red shiso at the farmer's market, and I'm looking for suggestions.
Yukari, are you still out there?
Can I use fresh to make cucumber pickles? I read your excellent post from last year about a multitude of shiso ideas.
I'm also making a shiso-lemon dressing for edamame (from 101cookbooks.com)
and if I had the ingredients, I'd try shiso kimchi.