Shibazuke (Kyoto Pickled Eggplant and Shiso)

Wash the Japanese eggplant thoroughly, then trim the stem and blossom end. Slice the Japanese eggplant into 0.5 cm thick rounds or half-moons.

Place the sliced Japanese eggplant in a large bowl, sprinkle with 20 grams of fine sea salt, and gently massage for 2-3 minutes until the eggplant begins to soften and release moisture.

Transfer the salted Japanese eggplant to a colander, place a plate directly on top, and weigh it down with a heavy object (e.g., a jar filled with water). Let it press for at least 2 hours to extract excess water.