# Shibazuke ｜ Our Regional Cuisines

**Cuisine Name**: Shibazuke

**Region**: Our Regional Cuisines

## Main Lore Areas
Kyoto City

## Main Ingredients Used
Shiso, cucumber, eggplant, myoga, etc.

## History, Origin, and Related Events
In Kyoto, where underground water flows, vegetables have been cultivated in various parts of the city since ancient times. As a result, a culture of pickles using vegetables has developed. Shibazuke" is one of Kyoto's representative pickles, and along with "sukkizuke" and "senmaizuke," is regarded as one of the three most popular pickles in Kyoto. Shibazuke is made by pickling eggplant, cucumber, myoga, etc. in salt with shiso leaves. It is characterized by its bright purple color and sour taste.The Ohara area in Sakyo-ku, Kyoto City is known as a production center of "aka shiso" (red perilla). It is highly valued for its color and aroma, and is in high demand both within and outside of the prefecture. The Ohara area's red shiso is considered the closest to the original variety because it has been cultivated more than 800 times and because the area's location in a basin prevents pollen from flying in from outside the region.Shibazuke is said to have been invented by Seio Daishi, a monk at the famous Sanzen-in Temple in Ohara. The name is said to have originated with Kenreimonin, the empress of Emperor Takakura. When local residents presented Kenreimonin, who resided quietly at Jakkoin Temple in Ohara, with a pickle made from shiso, she was delighted with its taste. The local people were so pleased with the taste that they named the dish "Murasaki haazuke" (purple leaf pickles) after the bright purple color. Because of this, "shibazuke" has become a staple in Ohara area households.

## Opportunities and Times of Eating Habits
Because it is a preserved food, it can be enjoyed all year round. It is readily available at direct sales stands and supermarkets, and has become an indispensable product for pickle vendors. It is also well known throughout Japan as a side dish for rice and a snack.Ohara district holds "Aka shiso opening" from July 1 to 31 to coincide with the shiso harvest season. On the first day of the event, an "akashiso memorial service" is held, and visitors can try their hand at making shibazuke.

## How to Eat
Cut eggplant, cucumber, etc. into bite-size pieces and mix them with shiso leaves and salt. After letting them sit for a while to absorb the water, transfer them to a pickle container and let them sit for a few days. When fermentation is complete, eat as a side dish with rice or as a snack.

## Efforts for Preservation and Succession
Even today, akashishiko is sold at direct-sales stores, supermarkets, pickle shops, etc. Many families make homemade "Shibazuke" during the harvest season.

## Ingredients
- eggplant: 10kg
- Perilla Seeds: 1kg
- Myoga: a little
- cucumber: up to 2kg
- Green chili pepper: 500g
- Salt: 550g

## Recipe
1. 1. Remove the stems from eggplant, wash, and cut into 5 mm thick slices.
2. 2. Cut green pepper in half lengthwise.
3. 3. Cut cucumber into large diagonal slices.
4. 4. Wash shiso with its branches, remove leaves, chop roughly, and mix with eggplant.
5. 5. Cut myoga into thin slices.
6. 6. Fill a container with the eggplant and shiso leaf mixture to a thickness of about 10 cm, sprinkle with salt, and pickle the myoga, cucumber, and green chilies alternately.
7. 7. Place more shiso leaves on the top.
8. 8. Place a weight equal to the amount of ingredients.
9. 9. After soaking for a day and night, pour off and discard any black pickling liquid, and store with the clean liquid 3 to 4 cm above the lid.

## Provider Information
provider : "Kyo Gochisousama Mom's Taste" (Kyoto Prefecture Liaison Council of Life Research Groups)

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