Shizuoka Prefecture

Wasabi zuke

Wasabi zuke
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Ingredients (For 2 persons)

  • Sake Lees 250g
  • Wasabi (stem and root) 450g
  • sugar As needed
  • Sake As needed
  • salt A pinch

How to cook

  • 1. Chop wasabi stems and roots into about 3 mm pieces, blanch with 2% salt, and leave overnight (at least 6 hours).

  • 2. Wrap 1 in a dish towel and squeeze out the water.

  • 3. Put sugar and salt into sakekasu and knead well. Add 2 little by little and knead to blend well with sakekasu.

  • 4. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat. If the finished wasabi pickles are too spicy, leave the lid open a little to soften the spiciness.

* Recipes vary depending on the region and home.