shibazuke; Kyoto-style pickled vegetables with red shiso
A traditional Kyoto pickle made from chopped vegetables (often cucumber, eggplant, myoga) salted and fermented with red shiso leaves, giving a distinctive purple color and tangy flavor.
I bought some shibazuke as a souvenir from Kyoto.
Shibazuke goes well with rice.
Most common spelling; uses kana for しば and kanji for 漬け.
Kanji spelling for しば, but kana form is more frequent.
Abbreviated spelling without okurigana, seen on packaging.
Full kanji abbreviated form; less common.
The name likely comes from the red shiso leaves (紫蘇) used in pickling, but the exact origin is uncertain. The kanji 柴 (brushwood) may be ateji.