Shiba-zuke
Japanese: しば漬け（柴漬け）
A traditional Kyoto pickle from Ohara. Eggplant and cucumber fermented with red shiso and salt, distinguished by its vivid purple color.
Shiba-zuke has been made since ancient times around Sanzen-in in Ohara, Kyoto. Eggplant and cucumber are packed with red shiso leaves and salt for lactic fermentation. Anthocyanins in shiso turn vivid purple under lactic acid, producing a refreshing sourness and shiso aroma. One of Kyoto's three great pickles alongside suguki and senmai-zuke, legend says it was named by Empress Kenreimon'in, who took refuge in Ohara after the fall of the Heike clan. Traditional shiba-zuke uses only red shiso and salt for lactic fermentation, but many commercial products are quickly made with vinegar. Knowing this difference is a first step in the literacy of reading food labels.