Ohara Shibazuke
At a glance
| Name | Ohara Shibazuke (Shibazuke) |
|---|---|
| Prefecture | Kyoto |
| Region | Kansai |
| Type | Eggplant and red shiso lactic-fermented with salt |
What is it?
Traditional nama-shibazuke ferments eggplant with red shiso and salt until lactic acidity and the herb's purple-red color permeate the crisp vegetables. Modern quick versions may add cucumber, myoga, vinegar and sweetener.
History and local context
The pickle is rooted in Ohara, Kyoto, and ranks with suguki and senmaizuke among Kyoto's signature pickles. A story linking its name to the exiled imperial woman Kenreimon-in is cherished tradition but not secure documentary history.
How to enjoy it
Chop and serve sparingly with rice, ochazuke or as an accent in rolls. Read the label to distinguish long-fermented nama-shibazuke from vinegar-seasoned products, refrigerate after opening and watch the salt content.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ohara Shibazuke from?
It is associated with Kyoto, in the Kansai region of Japan.
What kind of food is Ohara Shibazuke?
This guide classifies it as eggplant and red shiso lactic-fermented with salt. See the overview for its defining ingredients and texture.
Can I order Ohara Shibazuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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