"Genovese" with basil as a base and olive oil added. I found a slightly unusual sauce "Genovese-style perilla sauce" that uses perilla instead of basil. This alone determines the taste, and it is a very delicious all-purpose seasoning.

Genovese-style perilla sauce

The one used is the perilla of a plantation farm in Oita Prefecture, which received the Medal with Yellow Ribbon and the Prime Minister's Award. The perilla leaves, which can only be harvested at the time of sprout, are hand-picked and processed, and finished with Spanish olive oil and salt, domestic garlic, and domestic chili peppers. The purchase price at Seijo Ishii is 700 yen (excluding tax).

Various ways to use

The thick, bright green sauce goes well with a variety of ingredients. If you put it on salad and cheese like a dressing, you will have a stylish dish. The moment you put it in your mouth, it tastes like basil genovese, but the scent that comes out of your nose is perilla. You can feel the unique freshness in the richness of olive oil. Insanely delicious with just the right amount of saltiness.


The combination of this pasta with salmon and perilla sauce is also the best. It has a slightly Japanese taste with plenty of umami. I am grateful that the finish will be like a shop just by relying on the perilla sauce for seasoning! It seems to go well with somen instead of pasta.


In addition, there are various ways to use it, such as toast or pizza, or as a sauce for grilled chicken or fish. The refreshing scent brings out the deliciousness of the ingredients. I wanted to add the easy and delicious "Genovese-style perilla sauce" to my usual seasonings.