Kyoto pickles are not so salty, bringing out the natural flavor of the vegetables. They are carefully prepared, taking into consideration specific combinations of tastes and colors. A popular style is senmai-zuke ("thousand-layer pickle"), which is made with thin slices of shogoin kabura, an extremely large turnip. Another variety is shibazuke, a pickle of chopped eggplant and myoga ginger, prepared with red shiso and salt.