#shibazuke

[tilbageidanmark]

漬物: Japanese pickles… Mmm…

[thenodoguro]

Mad Preservation Mode! It all started with a delivery of Red Shiso from our friends at Phantom Rabbit Farms and some inspiration from Kevin at the Cultured Pickle in Berkerley. We started fermenting Japanese cucumbers and eggplants with ginger and red shiso to make a rather classic Shibazuke. After one week it was delicious, aromatic and zippy. It was so much fun we are already planning large batches. Then one of our cooks “ended up” with more mackerel in his station than he needed or could possibly smoke. After realizing the mistake we rapidly made preparations to hang and dry it. It’s called Ichiyaboshi, which means it is dried for one night, but it will Most likely dry longer than that and will be great for grilling in the future. More to come.