Shibazuke - One of the 3 Major Japanese pickles

Shibazuke is a traditional Japanese pickle known for its vibrant pink or red color and tangy, slightly salty flavor. A popular side dish in Japan, it is typically made from cucumbers, eggplant, and sometimes perilla leaves, pickled in salt, red shiso leaves, and vinegar. Originating over 800 years ago in Ohara, Shibazuke was initially named "murasakiha pickles," linked to the imperial family through a touching story involving Kenreimonin Tokuko. This pickle, part of the broader category of tsukemono, offers health benefits like probiotics and antioxidants but should be consumed in moderation due to its salt content. It pairs well with rice, sushi, and dishes like shiba-zuke marinated eggplant or cabbage. Shibazuke remains an integral part of Japanese cuisine, noted for its historical significance and ability to enhance meals with both flavor and cultural heritage.