Perilla is a savory herb native to southern China, Myanmar, and the Himalayas, and was introduced to Japan over 5,000 years ago. The refreshing flavor and beautiful color are frequently used in Japanese dishes, and now it is one of Japan's leading herbs. Both native and cultivated species are distributed throughout Japan. Green perilla leaves are known as "Ooba" and have been used as a condiment for sashimi, tempura and noodles. The reason green perilla leaves are so widely used is because the refreshing flavor masks fishy odors and stimulate one’s appetite, and the unique aroma is said to also have a strong antiseptic effect. It is widely used in Chinese medicine to treat sweating, fever, weak stomach, coughing, diuresis, etc., and lately it is also attracting attention as a health food because it is rich in vitamins and β-carotene.