🌿 Lead-in
Early summer is when our garden bursts into green—and one herb always stands out: shiso.
Even now in mid-August, it’s still going strong, filling the air with its fresh, unmistakable scent. This is the perfect time to make something we’ve come to rely on—a homemade cough syrup made with shiso and ginger.
We first heard about it from a neighbor a few years ago. She used to share a small jar with us each summer, saying it worked better than store-bought medicine. And she was right. This year, I finally asked her for the recipe and gave it a try myself.
It’s made mostly from natural ingredients, and it’s incredibly effective. Having it on hand when you need it makes all the difference. The flavor isn’t exactly pleasant—let’s be honest—but that’s part of its charm. Our neighbor drinks one tablespoon diluted with three parts water, but I usually add more water since it’s fairly strong from the distilled alcohol (often labeled “White Liquor” in Japan).
Apparently, it’s a popular home remedy and often featured in newspaper health columns here in Japan. Now I see why—it really works.
🍯 The Recipe: How to Make Shiso & Ginger Cough Syrup
This simple herbal syrup comes together with just four ingredients—but brings powerful results. Here’s how we make it at home.
🍃 Ingredients
- 100 green shiso leaves
- 1 piece of ginger (about 18g)
- 200g rock sugar
- 700ml distilled alcohol (about 35% ABV) – commonly sold in Japan as “White Liquor.”
This clear, neutral spirit has almost no smell or color, making it ideal for herbal infusions.
”White Liquor”ーFor this recipe, I used the one on the right side of the photo.
🥣 Instructions
① Prepare the ingredients
・Wash the ginger well to remove any dirt, then peel it. You can leave it whole.
・Wash the shiso leaves and pat them dry with paper towels.
② Combine everything in a jar
・Add all the ingredients at once to a clean glass jar: shiso leaves, peeled ginger, and rock sugar.Then pour in the distilled alcohol to cover everything.
Fresh shiso leaves
Peeled Ginger
Rock Sugar
Just sealed and ready to store.
I was told to add the sugar first, but later wondered if placing it on top might help it dissolve faster.
That said, since it infuses for three months and is strained at the end, it really doesn’t matter much.
③ Let it infuse for 3 months
Seal the jar tightly and place it in a cool, dark place.(No need to refrigerate)
Let it infuse for at least three months. You can gently shake the jar now and then, but it’s optional.
We started our batch in late June, so it will be ready around late September.
After about a couple of weeks—the liquid is already darkening as flavors begin to infuse.
④ Strain and finish
After infusing for 3 months, strain and bottle. The finished syrup can be stored for several months in a cool place. We keep it in the fridge. We use it up before the season anyway, so we never worry if it gets too old…
Don’t forget—squeeze the shiso leaves at the end to get every last bit of goodness.
I haven’t strained mine yet, but I’m curious to see how the taste and depth will turn out.
🍵 How We Use It
- 1 tablespoon mixed with some cold water
- Sometimes warm water, depending on the day
It’s strong, so I usually dilute it more than recommended. Our neighbor drinks it with a 1:3 ratio (syrup to water), but I go a little lighter.
🕰️ Kaha’s Note
Every season brings its own rhythm, and this syrup has become part of ours. From watching the shiso thrive in the warm sun to pouring the dark liquid months later, this quiet act of making and waiting feels grounding.
There’s something meaningful about using what grows near you to care for your body.
Even if the flavor is bold, the comfort it brings is real. And that—to me—is its own kind of magic.
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