Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water. Pat them dry with a paper towel. Spread them out on paper towels and microwave for 2 to 3 minutes.

Check to see if the leaves are crispy when you're done. Wrap them in the paper towels to crumble them up. (If you put the leaves in a plastic bag they'll stick to the sides.) Store in a tightly sealed container.

Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.

Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).

Japanese-flavored pasta with dried shiso leaves and canned tuna.