Seasonal recipes from the nuns of Otowasan Kannonji Temple: shiba-zuke pickles. Salt cucumbers and myoga, then mix with ume vinegar, red shiso and shiso juice. Store for 2 to 3 days and you have the perfect side dish to go with newly harvested rice.
Seasonal recipes from the nuns of Otowasan Kannonji Temple: shiba-zuke pickles. Salt cucumbers and myoga, then mix with ume vinegar, red shiso and shiso juice. Store for 2 to 3 days and you have the perfect side dish to go with newly harvested rice.