Shibazuke pickle made with fresh Shiso grown in Ohara village
At the beginning of Showa period (1926-1988), one barrel of Shibazuke pickle (Kyoto specialty pickle made of cucumber, eggplant, shiso herb, ginger and myoga (a type of ginger)) was prepared to entertain their guests from afar. This was the beginning of Shibakyu. The refreshing red perilla herb flavor and sour taste from lactobacillus are the typical Shibazuke character and it is now one of the three main Kyoto pickles besides Suguki (radish pickle) and Senmaizuke (sliced radish pickle). Ohara has a good climate for growing shiso herb so they can make Shibazuke using a full amount of the shiso leaves without adding extra color additives. The photo is of the Red Shibazuke (right) and Shredded Green Shibazuke with Cucumber (left) (150 g each; 400 yen).
Translation to English by AD BRAIN INC.
|Address||58 Ohara Shorin-in-cho, Sakyo-ku, Kyoto|
|Recommended||Lightly pickled cucumber skewered on a stick is good to take away for your walk (180 yen; early Mar.-mid Dec.); Very refreshing taste.|
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