Pickled cucumber and eggplant, easy to make by just cutting and pickling. Japanese cuisine 

This time, we introduced how to make eggplant and cucumber pickles that go well with rice, just by cutting and pickling!
In addition to eggplant and cucumber, we also added refreshingly fragrant myoga and shiso leaves.
Summer vegetables in summer.
Eat seasonal vegetables to replenish the nutrients your body needs!
This is the perfect side dish to go with rice, which you'll want when it gets hot 😊
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[Eggplant and cucumber pickles]
2 eggplants
2 cucumbers
3 Japanese ginger
10 shiso leaves
1 piece ginger
1/2 teaspoon salt (to remove bitterness)
Salt (for salting) 1 teaspoon
・Kelp 5cm
・Honey 1 teaspoon
(Can be substituted with sugar, etc.)
・Vinegar 2 tablespoons
[Natto and Mekabu Sticky Rice Bowl]
1 bowl of rice
1 pack of natto
30g pickles
Kimchi as much as you like
Mekabu as much as you like
1 egg yolk
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▼Seasoning▼
・Salt
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Amazon　amzn. to/45bayAZ
・Brown rice black vinegar
Rakuten　a.r10.to/h5BHOK
Amazon　amzn.to/45vkR4I
・Soy sauce
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Amazon　amzn.to/3N5SHn
・Black pepper
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Amazon　amzn.to/3JvRfdR
・Mirin
Rakuten: a.r10.to/hU4l7m
Amazon: amzn.to/3p3BSSz
・Iwai Sesame Oil
Rakuten: a.r10.to/h5PLZm
Amazon: a.r10.to/h5PLZm
・Eggs
Rakuten: a.r10.to/h5TaWc
Amazon: amzn.to/3SoREDo
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▼Outline of this video▼
00:00　Opening
00:57　How to make it
04:39　Finished
06:25　Arrangement 1
08:51　Arrangement 2
11:42　Conclusion
12:09　Amount
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