Shibazuke is one of Japan’s best-known traditional pickles, distinguished by its vivid reddish-purple color and pronounced sourness. Along with suguiki-zuke and senmaizuke, it is celebrated as one of Kyoto’s Three Great Pickles.
Traditionally, shibazuke was made by salt-pickling eggplant with chopped red shiso leaves. Today, recipes may also include cucumbers and Japanese ginger (myoga), creating a refreshing combination of tartness and the fragrant aroma of shiso.
The origins of shibazuke are closely associated with the Ohara district of Sakyo Ward in Kyoto, an area famous for its red shiso. The local leaves are highly regarded for their vivid color and rich fragrance, and the tradition of preserving vegetables through pickling has long been part of everyday life in the region.
According to tradition, the monk Seio Daishi of Sanzen-in Temple in Ohara is credited with developing the pickle. Its name is linked to Kenreimon-in, the wife of Emperor Takakura and a survivor of the Taira clan’s downfall at the Battle of Dan-no-ura. Legend says that she was presented with the shiso-based pickle and, delighted by its taste and purple color, named it murasakihazuke, meaning “purple-leaf pickle.” The name eventually became shibazuke.
Shibazuke can be preserved for extended periods and enjoyed throughout the year. It is readily available at local markets, direct-sales outlets, and supermarkets in Kyoto and beyond. Its tangy flavor makes it a popular accompaniment to steamed rice and a tasty snack to enjoy with drinks.
In Ohara, the annual Akashiso-biraki event takes place from July 1 to July 31, coinciding with the red shiso harvest season. A special red shiso memorial service is held on the opening day, and visitors can also enjoy activities such as traditional pickle-making experiences. It is a wonderful opportunity to discover the local customs and food culture behind this Kyoto specialty.
A simple homemade version can be prepared by combining sliced eggplant or cucumber with shiso leaves and salt. After removing excess moisture, the vegetables are placed in a pickling container and left to mature for several days. As fermentation develops, the vegetables acquire their characteristic tangy flavor, making them a delicious side dish for rice or an accompaniment to alcoholic drinks.
Main ingredients: Shiso leaves, cucumber, eggplant, Japanese ginger (myoga), and other vegetables.
Traditional region: Kyoto City, particularly the Ohara district.