Kyoto Prefecture


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  • Image Source : Kyoto Pickles Cooperative Association

  • Image provided by : Kyoto Prefecture Lifestyle Research Group Liaison Council

  • Image Source : Kyoto Pickles Cooperative Association


Ingredients (For 1piece)

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

How to cook

  • 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.

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

* Recipes vary depending on the region and home.