Nutritional Value and Growing Interest
Aburae is rich in alpha-linolenic acid, an omega-3 fatty acid associated with cardiovascular health. This nutritional characteristic has attracted increasing attention to the ingredient in recent years.
Research has also found that aburae cultivated in the Hida region contains higher levels of luteolin than seeds from some other growing areas. Luteolin is a plant compound known for its antioxidant properties.
A Crop with Thousands of Years of History
Aburae is an annual herb belonging to the mint family, Lamiaceae. Although it is regarded as a crop distinct from shiso in Japan, botanically it belongs to the same species.
The plant has a long history in Japan. Seeds identified as egoma have been discovered at archaeological sites dating to the Middle Jomon period, suggesting that people were using it approximately 5,000 years ago. It was also described in the Edo-period agricultural text Nōgyō Zensho, where it appeared under the name “egoma” (白蘇), alongside references to shiso.
Originally native to Asia, perilla is cultivated not only in Japan but also in China, Korea, northern parts of Southeast Asia, and areas around the Himalayas.
Different Regional Names Across Japan
Although egoma is the most widely used Japanese name, the plant is known by various regional names. In parts of Hida in Gifu Prefecture, southern Nagano, Fukushima, Saitama, Ishikawa, and Yamanashi, it is called aburae.
Other regional names include jūne in Aomori and Iwate, jūnen in Miyagi, Fukushima, and Akita, and e in areas including Hokuriku, Tokyo, Yamanashi, Aichi, Gifu, and Shiga.
The name jūnen is sometimes explained through the folk belief that eating the seeds can make a person feel ten years younger. Another theory traces the word to jeun or nyūjin, terms associated with the Korean dialect of southern Korea. The names aburae and e are likewise thought to have connections to the Chinese character 荏, used for perilla.
Best Season: November and December
Aburae is in season in November and December. For visitors exploring Hida and Takayama, this traditional ingredient offers a way to discover the region’s distinctive food culture, from aromatic miso-based seasonings to recipes passed down through generations.