The best variety of perilla for culinary use is typically the Japanese variety, known as "Shiso." Shiso is highly favored for its distinct flavor and is widely used in Japanese cuisine. Its leaves are rich in essential oils, which contribute to its unique taste and aroma, making it a versatile herb in both savory and sweet dishes.

Shiso is preferred over other varieties due to its robust flavor profile, which is more pronounced and less bitter than that of the Chinese perilla. According to a study published in the Journal of Food Science, Shiso leaves contain approximately 0.5% essential oils, which are responsible for its characteristic taste and aroma. This high concentration of essential oils is what sets Shiso apart from other perilla varieties, making it the preferred choice for culinary applications.

Additionally, Shiso is rich in vitamins A, C, and K, as well as antioxidants, which contribute to its health benefits. Its versatility in the kitchen is another reason for its popularity. Shiso can be used fresh, dried, or pickled, and it pairs well with a variety of ingredients, including seafood, meats, vegetables, and fruits. Its ability to enhance flavors without overpowering them makes it a favorite among chefs and home cooks alike.

In conclusion, the Japanese variety of perilla, or Shiso, is the best choice for culinary use due to its distinct flavor, high essential oil content, and versatility in the kitchen. Its health benefits and ability to pair with a wide range of ingredients further solidify its status as the top perilla variety for culinary applications.