Wasabi Shoyu-Zuke

Wasabi shoyu-zuke (soy-pickled wasabi) is a traditional Japanese preservation method that highlights the crunchy texture and lingering spice of wasabi petioles (leaf stalks). While the term "wasabi" is mostly associated with rhizome (main stem), the petioles provide a milder, refreshing heat, pairing well with savory soy-based brines.

Wasabi shoyu-zuke Recipe:

This recipe uses a quick-pickling method (asazuke style) that is ready in less than 24 hours.

Ingredients:

Wasabi Petioles: 8–10 thick petioles, or about 100–150g.

Salt: 1 tbsp (used to soften by reducing the water content of the petioles).

Soy Sauce: 2 tbsp (regular) or 3 tbsp (low-sodium).

Mirin: 1 tbsp.

Rice Vinegar: 1–2 tsp to taste (adds a light tang).

Optional: 1 tsp sugar (to balance sourness); a splash of yuzu or lemon juice for citrus notes.

Instructions:

1. Wash the wasabi petioles thoroughly then chop into bite-sized (2–2.5 cm) pieces.

2. Place the chopped petioles in a bowl, sprinkle with 1 tbsp salt and knead for 10–30 seconds. Bruising them helps release bitterness and allows the brine to penetrate.

3. Place a heavy object (like a clean stone or a water-filled bowl) on top of the salted petioles. Let them sit for at least 30 minutes to several hours, until softened.

4. Rinse petioles under clean cold water, to remove excess salt, then pat dry to remove excess moisture.

5. In a small jar, combine the soy sauce, mirin and rice vinegar etc. Submerge the petioles in this liquid.

6. Seal the jar and refrigerate. The pickles can be eaten in 12–16 hours time but will develop deeper flavour after 3–4 days.

Usage and Storage:

Enjoy as a side dish for rice, a topping for grilled fish or folded into sushi rolls.

Store in an airtight container in the refrigerator, but it is recommended to use them within a week, especially if you want maximum wasabi spice!