Japanese fermented vegetables are generally called tsukemono. But beneath this vague term lies a multitude of variations: there are versions with brine, vinegar, miso, Japanese mustard, rice bran... Not to mention the countless personal or geographical versions, with herbs and other additions. Like miso soup, tsukemono varies from household to household. Amidst all this choice, we decided to favor the Kyoto recipe: shibazuke tsukemono.
In their original version, shibazuke contains a mix of typical Kyoto products: eggplant, cucumber, ginger flowers, immersed in a mixture of salt and red shiso. This recipe, which is several centuries old, has evolved over time to become sweeter and more varied in the vegetables used.
Thus, the shibazuke we offer here contains only sliced Kyoto cucumbers, lacto-fermented in a mixture of rice vinegar, salt, mirin, and red shiso. For four generations, the artisans of Kyozuke have carried out this fermentation in cedar wood barrels once used for sake brewing. By mingling with the naturally occurring lactobacilli in the vegetables, the yeasts still present in these barrels impart a particularly rich flavor to the tsukemono. The process takes over a year. We love it.
Usage:
Tsukemono pairs wonderfully with white rice. They can also be served as a snack, with or without alcoholic beverages, or eaten as is. They are also excellent in salads and as a side for hard cheeses.
Storage:
Keep away from light and moisture, at room temperature.
Ingredients :
Cucumber, eggplant, shiso, ginger, rice vinegar, white soy sauce, mirin, salt, sugar, kombu seaweed, sake.
Shelf life :
12 months.
