Shibazuke is a traditional Japanese pickle made from cucumbers, eggplant, and perilla leaves pickled in salt, red shiso leaves, and vinegar.
Shibazuke is a vibrant and tangy Japanese pickle made from cucumbers, eggplant, and red shiso leaves, known for its bright pink or red color. Originating from Ohara and tracing back over 800 years, Shibazuke is deeply embedded in Japanese culinary traditions, often served as a side dish or sushi topping. The pickling process involves salt and vinegar, imparting a slightly salty, tangy, and mildly sweet flavor. Red shiso lends its aromatic quality and antioxidants, contributing to potential health benefits, including probiotic support and added vitamins. The Shibazuke preparation showcases the art of pickling with its distinctive taste and visual appeal. It's celebrated in Kyoto as one of three major traditional pickles and is loved nationwide for its historical and cultural significance. Enjoyed in moderation due to its salt content, Shibazuke is not only a flavorful accompaniment but also a slice of Japanese heritage.