Kyoto City

Shiso, cucumber, eggplant, myoga, etc.

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.

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.

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.

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