Hi Maki, I've got a little bowl of green shiso seedlings which I collected while transplanting today, just a tiny little bowlful, so I was wondering what you think might be a special perfect first shiso tasting idea. I could make one lunches worth of pretty shiso onigiri, I figure, but I would love any suggestions to make my first shiso-eating delicious and memorable. The red seedlings are a bit smaller, and don't need thinning, just potting up. But soon!