Shibazuke’ Handmade Cucumber Tsukemono

Description

Japanese-style fermented vegetables are generally known as tsukemono. But behind this vague term there are many variations: there are versions with brine, vinegar, miso, Japanese mustard, rice bran… Not to mention countless personal or geographical versions, with aromatic herbs and other additions. Like miso soup, tsukemono varies from household to household. In the midst of all this choice, we decided to go for the Kyoto recipe: tsukemono shibazuke.

In its original form, shibazuke contains a mixture of typical Kyoto products: eggplant, cucumber and ginger blossom, dipped in a mixture of salt and red shiso. This centuries-old recipe has evolved over time, becoming milder and more varied in the vegetables used.

The shibazuke on offer here, for example, contains only sliced Kyoto cucumbers lacto-fermented in a mixture of rice vinegar, salt, mirin and red shiso. For four generations, Kyozuke’s craftsmen have been fermenting the cucumbers in cedar barrels that were once used for brewing sake. By mixing with the lactobacilli naturally present in the vegetables, the yeasts still present in these barrels give Tsukemono a particularly rich flavour. The process takes over a year. We love it.

Uses:

Tsukemono is the perfect accompaniment to white rice. They can also be served as a snack, with or without an alcoholic drink, or nibbled on their own. They are also excellent in salads and with hard cheeses.

Storage:

Store away from light and moisture, at room temperature.

Ingredients:

Cucumber, eggplant, shiso, ginger, rice vinegar, white soy sauce, mirin, salt, sugar, kombu seaweed, sake.

Period of use:

12 months