20 
BULLETIN" 6 0, HAWAII EXPERIMENT STATION" 
Then form the mass into balls and fill the center of each with an, 
a mixture of sugar and beans. 7 
Perilla (Perilla frutescens) . (Fig. 18) 
Chinese name: Che-so 
Japanese name : Shiso 
Leaf: Crisp; wrinkled; hairy; ovate; base, wedge shaped; iy 2 to 1% inches 
long; three-fourths to 1 inch wide; margin or edge, wavy, serrated, or incised; 
upper surface has bronze-purplish green luster ; lower surface, dark purple. 
Figure 17. — Mugwort 
Petiole: Long, slender, slightly hairy ; one-half to 1 inch long. 
Stem: Long, slender, purple. 
Flower: May or may not be present, white to rose colored. 
Odor: Balsamic scented. 
Perilla, also known as P. frutescens crispa and P. frutescens! nan- 
kinensis, is indigenous to Burma, China, Japan, and India (5, p. 
646). It is sold in small bunches of 10 to 15 plants, or branches 3 
to 24 inches long, depending upon the age of the plant. The smaller 
size, with luxuriant foliage, is usually the seedling stage of growth. 
7 To make an, soak 1 pound adzuki beans (Pftaseolus chrysanlhos) 24 hours. Drain, 
add fresh water sufficient to cover, and let come to a boil. Drain again, and add more 
fresh water and let come to a boil, repeating this process four times to remove any bitter 
taste from the beans. After the final draining, mash the beans. Then add to them suffi- 
cient water to permit washing out and removal of the finer particles when strained 
through the cheesecloth. Add sugar to the) strained mass and cook slowly until it has the 
consistency of mashed potatoes. 
