Shizuoka's food cultureKnow

Wasabi pickles are a dish made by pickling chopped wasabi leaves, stems, and roots in sake lees.

Wasabi is said to have originated during the Keicho era (1596-1615), when wild wasabi that had been growing naturally on Mt. Butsukoku in the Utogi district of Aoi Ward, Shizuoka City, was planted near a spring in the same area. After that, Tokugawa Ieyasu, who spent his later years in Sunpu Castle, forbade wasabi from being taken out of the area, and for many years it remained stuck in the Utogi area. However, in the mid-18th century, cultivation techniques spread to the Izu region, and later, when a cultivation method known as the "tatamiishi style" was developed in the Nakaizu area, it spread throughout Shizuoka Prefecture and then to other parts of Japan.

Shizuoka prefecture's wasabi boasts the highest yield and quality in Japan, thanks to its abundant rainfall, geology, and spring water that is around 13 degrees Celsius throughout the year, which is ideal for growing wasabi. (*) Currently, stepped wasabi fields are made in mountainous areas where spring water flows, and wasabi is grown with the minimum use of fertilizer. The "Traditional Cultivation of Shizuoka Water Wasabi" has been recognized as a Globally Important Agricultural Heritage System and a Japanese Agricultural Heritage System.

Wasabi pickles are said to have first been sold inside Shizuoka Station, which opened in 22, and are still a popular Shizuoka souvenir today. Due to the sharp spiciness of wasabi and the flavor of sake lees, it is a dish that is mainly popular among adults.

*Source: Shizuoka Wasabi Agricultural Heritage Promotion Council

How to eat

Chop the wasabi stems and roots finely and salt them overnight. Add sugar and sake to the sake lees and knead well until smooth. Squeeze the salted wasabi well with a cloth and place it in the sake lees. Stir until well mixed. Transfer to an airtight container and leave for 2-3 days until the spiciness comes out and it is ready to eat.

It is often served at the dinner table, whether served on top of warm rice or as a snack with alcohol.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

Image source: Ministry of Agriculture, Forestry and Fisheries (Our Local Cuisine)