Serve shibazuke pickled aubergine as a condiment with plain rice, to bring acidic, gingery vegetable flavours.
Slices of aubergine and cucumber are pickled with ginger and purple perilla to make this pickle, which is a speciality of Kyoto. The ginger brings a fresh heat, while the purple perilla adds complex herbal notes. The shibazuke also makes a great palate cleanser between dishes or after a meal.
Ingredients: vegetables (88%) (cucumber, aubergine, ginger, purple perilla), soy sauce (water, soybeans, wheat, salt), salt, flavour enhancer (monosodium glutamate), sugar, water, acidity regulators (acetic acid, citric acid), colour (anthocyanins), preservative (potassium sorbate), perilla spice, sweetener (steviol glycosides). Contains allergens: soya, gluten (wheat).
Once opened, keep refrigerated and consume within 3 days.
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