Sage, a fragrant perennial herb native to the Mediterranean, adds flavor to dishes across the region, from Spain to Greece. Italy, in particular, uses sage extensively, seasoning meat and poultry dishes with its aromatic leaves.
In Asian cuisine, sage is less common but can be found in some regional dishes, particularly those influenced by Western culinary traditions. Belonging to the mint family, Sage bushes typically grow to about 2 feet (60 cm) tall, boasting rough or wrinkled, downy, grey-green, or whitish-green oval leaves. Depending on the variety, sage flowers can be purple, pink, white, or red. Resembling rosemary in appearance and fragrance, sage offers a potent flavor with a slight bitterness.
In Italian cuisine, sage is often paired with garlic and pepper to enhance the taste of barbecued or fried meats. For an Asian fusion dish that incorporates sage, we suggest pairing it with garlic and ginger along with lemongrass and your choice of meat or tofu for a tasty soup or alternatively pairing it with garlic, ginger, miso paste, soy sauce and mirin for a delicious meat marinade.