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Vegetables from Shizuoka
Wasabi-zuke is wasabi stem and root chopped fine, salted overnight, squeezed and kneaded into sake lees with sugar. Sealed for 2 to 3 days, it turns sharply pungent. The sharpness comes from the wasabi itself as it is kneaded, and the lees bring their own flavour.
| Wasabi stems and roots450 g | Chopped about 3 mm fine[maff-kyodo] |
| Sake lees (sake kasu)250 g | [maff-kyodo] |
| SugarTo taste | [maff-kyodo] |
| SakeTo taste | [maff-kyodo] |
| SaltA little, plus 2 % of the wasabi weight for the overnight salting | [maff-kyodo] |
Total time across the recorded steps: 2.3 days – 3.3 days
What changes: Finely chopped wasabi is rubbed with salt and left overnight
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wasabi-zuke is wasabi stem and root chopped fine, salted overnight, squeezed and kneaded into sake lees with sugar. Sealed for 2 to 3 days, it turns sharply pungent. The sharpness comes from the wasabi itself as it is kneaded, and the lees bring their own flavour. Made in 4 steps over 2.3 days – 3.3 days. The longest step, seal and rest until pungent, takes 2–3 days (MAFF うちの郷土料理 (Our regional cuisines) 2026). Salt is 2 % (MAFF うちの郷土料理 (Our regional cuisines) 2026).
| Main step | 2–3 daysReported[maff-kyodo][maff-dentoshoku] | Seal and rest until pungent |
|---|---|---|
| Salt | 2 %Reported[maff-kyodo] | Chop the wasabi and salt it overnight |
Unlike narazuke, which ages in lees for a long time, wasabi-zuke is ready in 2 to 3 days. Its sharp taste comes from the wasabi itself as it is kneaded, and the lees bring their own flavour.
Japan's pickle hygiene code (MHLW, last revised 2013) defines quick pickles (asazuke) as fresh vegetables kept a short time in a seasoning liquid or a sake-lees or bran bed, with no heating or fermenting step to sterilise them, and asks that raw materials, half-finished pickles and the product be kept at 10 °C or below.
Every number is labelled with how it is known. How this atlas is made
Wasabi was first planted by springs in Utogi (Shizuoka) in the Keichō era (1596–1615). A Sunpu wasabi merchant, Tajiriya Risuke, improved a local pickle into the lees version in the mid-Edo period, and sales at Shizuoka station, opened in 1889, made it a national souvenir (MAFF).
