Shibazuke is a traditional Lacto ferment of eggplant, shiso, & ginger. The pickle is said to have originated in Kyoto, Japan with some recipes calling for the addition of cucumber and myoga (the new shoots of a ginger relative).
All you need is a warm, steamy bowl of uruchimai and top Shiba Zuke on top. Add your favourite toppings (ume boshi) and you are good to dig in!