山間に吹く風が育てた京の漬けもの
京都市内を北に上った大原地区で伝統的につくられている、赤紫蘇の葉と大原で取れる夏野菜のナスでつくられる乳酸発酵食品。塩が少ないのでアッサリして上品な味、かつ赤紫蘇のピンク色が鮮やかな京らしい雅な漬け物だ。特筆すべきはその香り。フレッシュでフローラルな匂いが赤紫蘇から立ち上ってくる。このしば漬けの起源。800年ほど前、平家の末裔や皇族との関係を持つ由緒正しいもの。中世には大原の山を下って京都市内にしば漬け売りが行商に出かけていたそう。

Kyoto-born pickles grown in a windy valley
Traditionally produced in the Ohara district located in the northern part of Kyoto City, shibazuke is a lactic acid-fermented food made from the leaves of purple red shiso (Perilla Frutescens) and summer vegetables which are available in this area. It is not that salty and features a refined light taste. Its brilliant pink color extracted from the essence of the purple red shiso leaves is typical of pickles from Kyoto. Also noteworthy is its fresh, floral flavor derived also from the purple red shiso. The origin of shibazuke dates way back to nearly 800 years and has long been cherished as premium food by the descendants of the Heike (Taira family) and the imperial family. In the medieval period, it became available to the commoners when the food merchants brought them down from the mountains in Ohara and began selling them in the streets of Kyoto.

どう作って食べるか / HOW TO MAKE & EAT

❶夏に収穫した赤紫蘇と刻んだナスと塩を混ぜ、樽に漬け込む。
❷樽に重しをかぶせ、数ヶ月〜1年ほど熟成させる。
★ 基本のレシピは赤紫蘇とナスと塩のみ。現在はそこにキュウリやミョウガなどを加える

❶Mix purple red shiso leaves (harvested in summer), chopped eggplant and salt, and pickle them in a barrel.
❷Put weight on the barrel and let it age for several months to one year.
★ The basic recipe requires only purple red shiso leaves, eggplants and salt. Nowadays, cucumbers and Japanese gingers are also pickled as shibazuke variants.

お茶請け
お茶漬けにのせる
As a condiment for tea break
As the topping for ochazuke (rice with green tea)

▶食べられている地域 / Regions where it is eaten
京都府内（90年代以降より全国）
Kyoto Prefecture (nationwide from 1990s onward)

▶微生物の種類 / Types of microorganisms
乳酸菌類
Lactic acid bacteria

Pocket