Aojiso 青じそ or green perilla is nice to have in your garden, especially if you are making any Japanese dishes as an ingredient as well as a garnish.The only problem is that this plant is like mint and is very prolific. It will reseed and take over the entire garden if you are not careful. When they start blossoming and making seeds, it is one of the signs of autumn for us. As you can see below, our small raised herb garden is dominated by perilla now with its flowers and seedpods.
I just poured the seasoning liquid of sake, mirin, and soy sauce (1:1:1) just to barely cover the seed pods and add the meat of two umeboshi 梅干し (pickled plum) cut up and also added their stones. I also added rice vinegar (2 tsp) at the very end. I am not sure how much of the seedpods I had to begin with but probably 3 cups or so. After 20-30 minutes with the lid slightly askew to encourage reduction, the liquid almost all evaporated and the pods become brown with the seeds visible (image below).