Red shiso is called "akajiso" (赤紫蘇). It is used in the making of "umeboshi" (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in "umezu", the vinegary brine that results as a byproduct of pickling plums. It can also be combined with "umezu" to make certain types of sushi. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used make "shibazuke", a type of fermented eggplant.