For generations one of the best ways to kick back and relax has been to sit at a lake and start fishing. Fishao is a fun and deep, real-time fishing game that.

Are you ready to play with thousands of other players in the world of FISHAO? Try to catch over 400 different fish in 10 different unlockable areas related to the real world. So if you have not done so already, fork out a couple dollars and purchase some coins to get you there. Doing this also supports Fishao and will continue to help the developers come up with many more new and wonderous things for our game.

Houttuynia cordata, also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, Chinese lizard tail, or bishop's weed, is one of two species in the genus Houttuynia (the other being H. emeiensis). It is a flowering plant native to Southeast Asia.^[1] It grows in moist, shady locations.^[2]

Growth[edit]

Houttuynia cordata is a herbaceousperennial plant that can grow to 0.6–1 metre (2.0–3.3 ft), spreading up to 1 metre (3.3 ft).^[2][1] The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, 4–9 cm (1.6–3.5 in) long and 3–8 cm (1.2–3.1 in) broad. Its flowers are greenish-yellow and borne on a terminal spike 2–3 cm (0.79–1.18 in) long with four to six large white basal bracts.^[2][1] It normally blooms in the summer.

Cultivation[edit]

Houttuynia cordata grows in moist to wet soil or slightly submerged in water, as long as it is exposed partially or fully to the sun.^[2][1] It can become invasive in gardens and difficult to eradicate. It propagates by division.

It is usually found in one of its cultivated forms in temperate gardens. The 'Chameleon' variety (synonymous with H.cordata 'Court Jester', 'Tricolour', and 'Variegata') is slightly less vigorous than the parent species, with stubbier leaves mottled in both yellow and red. Another common variety, 'Flore Pleno', has masses of white bracts and retains the vigor of the parent species.

Houttuynia cordata has been naturalized in North America.^[3]

Usage[edit]

Culinary use[edit]

It is commonly grown as a leaf vegetable, and is used as a fresh herbal garnish.^[2] The leaf has an unusual taste that is often described as 'fishy' (earning it the nickname 'fish mint'), so it is not enjoyed as universally as basil, mint, or other more commonly used herbs.^{[citation needed]}

In northeastern India, it is commonly used in salads or cooked with other vegetables, and as a garnish over side dishes.The tender roots can also be ground into chutneys along with dry fish, chilies, and tamarind. It is taken raw as salad and cooked along with fish as fish curry. In Japan and Korea, its dried leaves may be used as a tea.

In Vietnamese cuisine, it is called diếp cá, and it is used with grilled meat and noodle salad dishes.^[4] Fish mint may be used as a garnish with several Vietnamese dishes, such as gỏi cuốn stir-fried beef with fish mint salad,^[5][6] and bánh xèo.^[7]

Zhe'ergen[edit]

Zhé'ěrgēn (Chinese: 折耳根) is the edible rhizome of Houttuynia cordata (Yuxingcao, 鱼腥草 ‘fish smelling leaf’) with a fresh, spicy, peppery flavour that is used in southwestern Chinese cuisine, i.e. that of Guizhou, Sichuan, Yunnan and western Guangxi. Typically the leaves are eaten in Sichuan and the root in Guizhou. Zhé'ěrgēn fried with cured ‘la rou’ (a dried meat resembling ‘Chinese bacon’) is one of the staple dishes of Guizhou.

Notable uses include:

• part of the extensive fried rice cuisine of Guizhou
• a condiment to migan and mixian noodles when served in broth
• as a component of dipping sauces used with the Shiping and Jianshui tradition of barbecued tofu
• raw consumption as part of cold-tossed salads, when it is most frequently combined with coriander, vinegar, fresh chilli, and soy sauce.

The leaves are also a little peppery and are frequently consumed in the region.

Traditional medicine[edit]

Houttuynia cordata was used in traditional Chinese medicine, including by Chinese scientists in an attempt to treat SARS^[8] and various other disorders,^[9] although there is no high-quality clinical research to confirm such uses are safe or effective, as of 2018. When administered via injection, H. cordata can cause severe allergic reactions.^[10]

Fishao Where Is Herb Free

Aroma profile[edit]

Chemical compounds that contribute to the aroma of H. cordata include β-myrcene^[11][12] and 2-undecanone.^[13]

See also[edit]

References[edit]

1. ^ ^abcd'Houttuynia cordata, Thunb'. KewScience, The Royal Horticultural Society, UK. 2018. Retrieved 8 October 2018.
2. ^ ^abcde'Houttuynia cordata Thunb'. Plants for a Future. 2012. Retrieved 9 April 2018.
3. ^Global Invasive Species Database: Houttuynia cordata, accessed 2008-07-06
4. ^Vietnamese Herbs: Fish Mint, Accessed October 9, 2018.
5. ^Sunset: 5 Delicious Vietnamese Herbs to Grow and Eat, Accessed October 9, 2018.
6. ^Cookpad, CookBook Inc., Accessed October 9, 2018
7. ^NPR Inc.:Banh Xeo (Sizzling Crepes), Accessed October 10, 2018
8. ^Lau, K. M; Lee, K. M; Koon, C. M; Cheung, C. S; Lau, C. P; Ho, H. M; Lee, M. Y; Au, S. W; Cheng, C. H; Lau, C. B; Tsui, S. K; Wan, D. C; Waye, M. M; Wong, K. B; Wong, C. K; Lam, C. W; Leung, P. C; Fung, K. P (2008). 'Immunomodulatory and anti-SARS activities of Houttuynia cordata'. Journal of Ethnopharmacology. 118 (1): 79–85. doi:10.1016/j.jep.2008.03.018. PMID18479853.
9. ^Kumar, M; Prasad, S. K; Hemalatha, S (2014). 'A current update on the phytopharmacological aspects of Houttuynia cordata Thunb'. Pharmacognosy Reviews. 8 (15): 22–35. doi:10.4103/0973-7847.125525. PMC3931198. PMID24600193.
10. ^Wang, L; Cui, X; Cheng, L; Yuan, Q; Li, T; Li, Y; Deng, S; Shang, H; Bian, Z (2010). 'Adverse events to Houttuynia injection: A systematic review'. Journal of Evidence-Based Medicine. 3 (3): 168–76. doi:10.1111/j.1756-5391.2010.01091.x. PMID21349062.
11. ^Lu, Hongmei; Wu, Xianjin; Liang, Yizeng; Zhang, Jian; et al. (2006). 'Variation in Chemical Composition and Antibacterial Activities of Essential Oils from Two Species of Houttuynia Thunb'. Chemical & Pharmaceutical Bulletin. 54 (7): 936–940. doi:10.1248/cpb.54.936. PMID16819207. Retrieved 31 March 2010.^{[permanent dead link]}
12. ^Ch, Muhammad Ishtiaq; Wen, YF; Cheng, Y; et al. (2007). 'Gas Chromatographic/Mass Spectrometric Analysis of the Essential Oil of Houttuynia cordata Thunb by Using On-Column Methylation with Tetramethylammonium Acetate'. Journal of AOAC International. 90 (1): 60–67. PMID17373437. Retrieved 31 March 2010.^{[permanent dead link]}
13. ^Liang, Minmin; Qi, M; Zhang, C; Zhou, S; Fu, R; Huang, J; et al. (2005). 'Gas chromatography–mass spectrometry analysis of volatile compounds from Houttuynia cordata Thunb after extraction by solid-phase microextraction, flash evaporation and steam distillation'. Analytica Chimica Acta. 531 (1): 97–104. doi:10.1016/j.aca.2004.09.082.

External links[edit]

• Data related to Houttuynia cordata at Wikispecies
• Flora, The Gardener's Bible, ABC Publishing, Ultimo, NSW, Australia, 2006 ISBN0-7333-1439-2

When Maxence and I went to Japan last year, one of the items I was determined to hunt down and bring back was a bag of shiso seeds to grow my own.

Shiso (pronounced “she-so”) is the Japanese name for an annual herb called Perilla, which belongs to the mint family. Other aliases include beefsteak plant (which makes little sense, if you ask me) or Japanese basil. It is used in quite a few Asian cuisines, but the shiso recipes I’ve encountered have mostly been for Japanese dishes.

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy. Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded.

The green variety produces more tender and more flavorful leaves than the purple variety, but the latter makes up for that with a potent dyeing action: it is what gives umeboshi its color.

We did find shiso seeds in a deserted gardening section on the very top floor of a Tokyo department store, and I planted them in a pot outside my bedroom window as a cure for travel nostalgia when we got back. They sprouted with very little prodding, and soon developed into a bushy plant* from which I excitedly plucked leaves throughout the summer.

I hadn’t used all of the seeds, so I was able to plant a new batch this year, and while I wait for the teeny green leaves to shoot up from under the soil, I wanted to discuss possible uses for this lovely, lovely herb.

The simplified rule of thumb is that you can use shiso pretty much anywhere you would normally use basil or mint, but I thought we could go into a bit more detail.

As I’ve done before with sage and sorrel, I called out for suggestions on Twitter, and because you’re such an inspired bunch, you came through with great shiso recipes, which I’m listing below along with my own. Thanks to all of you who chimed in, and the comment section is wide open if you want to add more!

See also:
– 45 Things To Do With Fresh Sage,
– 50 Things To Do With Fresh Sorrel.

* I’m an enthusiastic but inexperienced gardener and I put in too many seeds, so some of the smaller seedlings never matured in the shade created by the bigger ones. Live and learn.

Pairings For Shiso Recipes

~ Shiso + rice
~ Shiso + noodles or pasta
~ Shiso + tofu
~ Shiso + avocado
~ Shiso + cucumber
~ Shiso + mushrooms
~ Shiso + tomato
~ Shiso + ginger + soy sauce
~ Shiso + sesame
~ Shiso + fish and shellfish
~ Shiso + pork
~ Shiso + fruit (“exotic” fruits, citrus, berries, stone fruits)

Garnishes and condiments

~ Sprout the seeds and eat the sprouts.
~ When the plant blossoms, snip and eat the buds.
~ Dry the leaves and grind with salt (and optionally, sesame) to make a shiso salt that may be used as a furikake.
~ Fry the leaves in a tempura batter.
~ Make shiso oil to drizzle over gazpacho.
~ Pickle it with cucumbers.
~ Preserve the leaves in salt.

Meatless dishes

~ Soba salad with shiso, with bonus information on the Qi boosting properties of shiso.
~ Sprinkle if over tofu, as in Chika’s tofu à la mode.
~ Use it with rice: in onigiri, or over a bowl of steamed rice, or in fried rice.
~ Use it in this avocado and grapefruit salad.
~ Sprinkle it over a carrot and ginger soup.
~ Add it to a cucumber salad with rice vinegar.
~ Add it to pasta with olive oil, nori, soy sauce, butter, salt, and pepper.
~ Make shiso pesto for pasta.
~ Make pan-fried shiso & tofu “sandwiches”.
~ Make spring rolls with shiso and mushrooms.

Fish and shellfish

~ Slip a piece of leaf between the rice and the fish in nigiri sushi, or inside maki.
~ Serve it with sashimi or chirashi sushi.
~ Use it in a tartare of mackerel marinated in fresh ginger and soy sauce.
~ Make a mignonette of shiso and mango to eat with raw oysters.

Meat

~ Put it inside a rolled pork fillet that you will poach and slice.
~ Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso.
~ Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice paper. You can fry these rolls, or eat them as is.
~ Wrap it around some meat or veggies and pan fry them, then add a little soy sauce, mirin, and sesame seeds.

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Beverages

~ Make an infusion with the leaves, to drink hot or cold.
~ Make shiso juice with purple shiso.
~ Try infusing it for cockails, such as Alchemology’s shiso vodka, or just use in place of mint to make a shiso mojito.

Desserts

Fishao Wiki Area Fish

~ Use it on fruit, fruit salads and fruit soups: think strawberries, peaches, oranges, pineapple…
~ Mix it with sugar (and optionally lime zest) to make shiso sugar or shiso lime sugar to sprinkle on crêpes and other desserts.
~ Use it to flavor macarons, such as the ones François Payard made for a fundraiser for Japan.

Where Is Herb Fishao

Care to add your own suggestions for shiso recipes?