Japan Ingredient Sourcing
Raw material / 原材料Cosmetic raw materials

Shiso / Perilla Frutescens Leaf Extract

紫蘇葉エキス (Shisoba ekisu)

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Why source from Japan

Perilla frutescens, known in Japan as shiso (紫蘇), is a herb of the mint family used in Japanese cooking and traditional medicine.

Key spec

INCI Perilla Frutescens Leaf Extract / Perilla Frutescens Red Leaf Extract; MOQ from 10–30 kg.

Typical end-product

Sensitive-skin facial toner — Soothing positioning oriented to sensitive or reactive skin — Japanese drugstore lines often launch shiso-containing toners for the spring pollen-allergy season, supported by the rosmarinic acid clinical literature (subject to PMDA advertising rules on what may be claimed).

At a glance

Suppliers listed
6 suppliers
Typical MOQ
10–30 kg
Typical lead time
4–8 weeks
Regions of origin
Aichi (green/red shiso), Tottori, Nagano
Category
Cosmetic raw materials
Harvest season
July – September
Japan regulatory status
JSCI listed
INCI name
Perilla Frutescens Leaf Extract / Perilla Frutescens Red Leaf Extract
Japanese name
紫蘇葉エキス
Romaji
Shisoba ekisu

About this ingredient

Perilla frutescens, known in Japan as shiso (紫蘇), is a herb of the mint family used in Japanese cooking and traditional medicine. The leaves contain rosmarinic acid, perillaldehyde, and anthocyanins (in the red variety). Used in cosmetics for soothing and antioxidant positioning.

Regulatory status

JapanJSCI listed
EUCosIng listed (both green and red variants)
United StatesINCI recognized
ChinaIECIC listed

FAQ for OEM buyers

Q. What is the typical MOQ and lead time for shiso extract?

Supplier-disclosed industry ranges are typically 10–30 kg with 4–8 week lead times. Harvest is concentrated in July–September, but extract producers typically work from stored or frozen feedstock to maintain year-round supply. For brands wanting fresh-season material with declared harvest date, RFQ should be placed by spring of the target year.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Q. Can buyers specify rosmarinic acid content on the COA?

Yes. Reputable Japanese herb extract producers will standardize Perilla frutescens leaf extract to a specified rosmarinic acid content using HPLC, with batch-level COA reporting. Standardized extracts carry a price premium versus generic 'shiso extract.' For functional positioning that references the rosmarinic acid clinical literature, standardized material is generally required for credible claims-substantiation.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Q. Are organic shiso and Aichi-origin material available?

Aichi Prefecture is one of Japan's leading commercial shiso production areas, supplying both green and red varieties; Tottori and Nagano are secondary regions. Organic JAS-certified shiso is produced in limited volume by specialty growers and contract herb farms, with chain-of-custody documentation through the extract producer. Confirm certification scope (raw leaf vs finished extract) at RFQ.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Use cases

  • Sensitive-skin facial toner

    Positioning
    Soothing positioning oriented to sensitive or reactive skin — Japanese drugstore lines often launch shiso-containing toners for the spring pollen-allergy season, supported by the rosmarinic acid clinical literature (subject to PMDA advertising rules on what may be claimed).
    Typical usage level
    0.5–3% in toner formulations

    Sources

  • Scalp-care lotion

    Positioning
    Antioxidant positioning for scalp-care formats; shiso pairs with hinoki and other Japanese botanical extracts in 'wa-botanical' scalp lotions and tonics.
    Typical usage level
    0.5–2% in scalp lotion

    Sources

    Industry-knowledge claim — not yet pinned to a single primary source

  • Red-shiso colorant + functional umeboshi-positioning food product

    Positioning
    Heritage culinary application — red shiso anthocyanins are the traditional natural colorant for umeboshi (pickled plum) and shibazuke (Kyoto-style pickled vegetables). Some food manufacturers supply red shiso extract as a colorant + functional ingredient to companies producing umeboshi-positioned juices, candies, and konyakku.

    Sources

    Industry-knowledge claim — not yet pinned to a single primary source

Japanese suppliers

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Information shown — including company details, product descriptions, regions of origin, minimum order quantities, lead times, certifications, and regulatory references — is compiled primarily from publicly available sources and manufacturer websites. Specifications change without notice; buyers are expected to verify current specifications, pricing, certification status, and regulatory compliance directly with each manufacturer before placing orders or signing contracts.

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Last updated: 2026-04-24

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