Shibazuke ｜ Our Regional Cuisines

1. Remove the stems from eggplant, wash, and cut into 5 mm thick slices.

2. Cut green pepper in half lengthwise.

3. Cut cucumber into large diagonal slices.

4. Wash shiso with its branches, remove leaves, chop roughly, and mix with eggplant.

5. Cut myoga into thin slices.

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. Place more shiso leaves on the top.

8. Place a weight equal to the amount of ingredients.

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.