SHIBA DUKE

Old "SHIBADUKE" soaks vegetables of summer only with a leaf and salt of a perilla, and it is crowded, and it is the natural foods which did lactic fermentation.However, in late years there is the point that the taste doesn't fit taste, and "SHIBADUKE" which seasoned the vegetables which I turned food preserved in salt into for soy sauce and acidity charges suffers with the mainstream.

In Murakami Jyuuhonten, there are old "NAMASHIBADUKE" which I soak it, and kept one, "SHIBADUKE" "KYOUTAKASE" of taste of the present age.

NAMA SHIBADUKE

We soaked the eggplant which bathed the sun of summer only with, Perilla frutescens and salt.
Acidity of "NAMASHIBADUKE" is the color that taste of lactic fermentation and a color are natural.

I can scratch soy sauce and sesame, and please live on your preference.

KYURI NO SHIBADUKE

Only a good cucumber of resistance to the teeth is raw materials.Weak acidity is liked by a lot of people.Please just eat it without cutting it.

SHIBADUKE

A cucumber, an eggplant, Japanese ginger, ginger are raw materials.I fit any kind of cooking by the taste that I am easy to eat.

KYURI NO KYOUTAKASE

KYURI NO SHIBADUKE which a color isn't crowned.

KYOUTAKASE

SHIBADUKE which a color isn't crowned.

NASU NO BUBU DUKE

I soaked "NAMASHIBADUKE" with soy sauce.Unique acidity disappears and is easy to eat it very much.

NAMASHIBADUKE NO KAORI DUKE

KIZAMI KYURI NO SHIBADUKE

Chopped "KYUURI NO SHIBADUKE" finely.

KIZAMI KYURI NO KYOUTAKASE

Chopped "KYUURI NO KYOUTAKASE" finely.

Seasoned "NAMASHIBADUKE" with soy sauce,sesame and konbu.