Eating pickles in Japan is an important part of every meal, there is a tradition that a Japanese meal should be perfectly balanced in flavours, cooking techniques and colours. The pickles essentially provide a raw vegetable element with the added digestion benefits of the lactic acid fermentation during the pickling process.
Shibazuke is a well known variety of mixed vegetable pickles that includes cucumbers, aubergine and ginger. Serve them with rice dishes as part of the meal, they're great to have on the side with katsu curry.
Ingredients: Salted cucumber (cucumber, salt), salted aubergine (aubergine, salt), water, salted Japanese ginger (Japanese ginger, salt), salted ginger (ginger, salt), salted perilla leaves (perilla leaves, salt), hydrolysed protein (water, wheat, corn, salt), spirit vinegar (sugar cane, corn), frutose-glucose syrup, salt, flavour enhancer: E621, acids: E330, E296, preservative: E202, flavour enhancer: E262, colours: E129 & E133.
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