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Wasabi zuke ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Wasabi zuke

Wasabi zuke

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  • Main lore areas

    Central region (Shizuoka City), Izu Peninsula (Izu City), Eastern region (Gotemba City, Oyama Town)

  • Main ingredients used

    Wasabi (Japanese horseradish)

  • History/origin/related events

    Wasabi pickles are made by marinating chopped wasabi leaves, stems, and roots in sake lees.
    Wasabi is said to have originated during the Keicho era (1596-1615), when wild wasabi, which had been growing wild on Bukkoku-san (Mt. Butsudani) in the Aoi Ward of Shizuoka City's Aoi Ward since before that time, was planted near a spring source in the same area. Tokugawa Ieyasu, who spent his later years at Sunpu Castle, forbade the wasabi from leaving the area, and for many years it never left the Aritogi district. However, in the mid-18th century, the cultivation method spread to the Izu area, and later, when the "tatami-ishiki" method of cultivation was developed in the Naka-Izu area, it spread throughout Shizuoka Prefecture and even throughout Japan.
    Shizuoka Prefecture boasts the highest yields and quality of wasabi in Japan due to its abundant rainfall, geological features, and spring water that is around 13°C year-round, making it ideal for wasabi cultivation. Currently, wasabi is cultivated without the use of fertilizers as much as possible by creating stepped wasabi fields in mountainous areas with spring water, and the "Traditional Cultivation of Shizuoka Water Wasabi" has been recognized as a World Agricultural Heritage and Japan Agricultural Heritage.
    Wasabi pickles were first sold in Shizuoka Station, which opened in 1889, and are still one of the most popular Shizuoka souvenirs, and are often served at home. It is a favorite dish mainly among adults because of the pungent taste of wasabi and sakekasu (sake lees).
    Source: Shizuoka Wasabi Agricultural Heritage Promotion Council

  • Opportunities and times of eating habits

    Wasabi is eaten throughout the year. It is served on top of hot rice or as a snack.

  • How to eat

    Cut wasabi stems and roots into thin strips and marinate them in salt overnight. Knead sake lees with sugar and sake, and when smooth, squeeze salted wasabi into the sake lees. Stir to blend well. Transfer into an airtight container and let stand for 2 to 3 days until it becomes pungent and ready to eat.

  • Efforts for Preservation and Succession

    Wasabi-zuke is always sold at supermarkets and food stores in the prefecture as well as at souvenir stores in train stations. In order to publicize the attractiveness of "Shizuoka water horseradish," differentiate it from other production areas, and pass on the traditional food culture, a "Gems of Shizuoka Water Wasabi" certification system (Shizuoka Wasabi Agricultural Heritage Promotion Council) has been established.

RECIPE

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.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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