We have a generous and ongoing crop of shiso this year. The plants crowded into pots are yielding little leaves, some of our plants have access to more soil and are producing huge hand sized leaves. Maki recently published a guide on how to make shiso 'tea' http://justhungry.com/fresh-shiso-leaf-tea#comments And I noticed a comment suggesting that they were unsure of what do use shiso for (except as a tasty noodle garnish). My favourite way is as an addition to rice: In Japanese; http://www.sirogohan.com/oobagohan.html