Serve shibazuke pickled cucumber and mixed vegetables 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: Cucumber (79%), mixed vegetables (12%) [aubergine, ginger, Myoga ginger, purple perilla], water, soy sauce (water, soybeans, wheat (gluten), salt), sugar, salt, vinegar, yeast extract, black carrot extract, perilla spice.
Store in a cool, dry and dark place. Once opened, keep refrigerated and consume within 3 days.
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