Pickled Wasabi Leaves and Stems

Celebrating the Authenticity of Wasabia Japonica

Pickled Wasabi Leaves and Stems - This Recipe is Simple and Delicious

Pickled Wasabi Leaves and Stems                      

Pickled wasabi Leaves

Preparation: 20 minutes preparation, 24 hours to marinate


10 thick long wasabi stems with leaves or 25-30 very thin ones

1 tablespoon salt

2 tablespoons low-sodium soy sauce or 2 tablespoons normal soy sauce

1 tablespoon mirin (sweet cooking sake)

2 teaspoon rice vinegar

Cut up the stems into small pieces (about 3/4-1 in) and tear the leaves roughly.

Put them into a small bowl, sprinkle with salt and knead with your hands for about ten seconds.

If your stems are very thin, cover with something heavy and put the kneaded pieces aside for about 30 minutes.

After this time rinse the wasabi pieces in cold water and put into a pickling jar.

Cover with the mixture of soy sauce, mirin and rice vinegar.

Place something heavy on top of the pickles and cover the jar with a lid.

Place the pickles into the fridge for at last 24 hours.

These pickles will keep for a week in the fridge