Wasabi-zuke (Shizuoka wasabi pickled in sake lees)
A Shizuoka pickle of finely chopped wasabi stems and roots, salted, squeezed and kneaded into sweetened sake lees, then rested airtight for two to three days until pungent.
Recipes
1507 records with their sources, across 11 categories.
All condiments321
Fermented, enzyme-ripened and mixed seasonings286
Fruit preserves10
Adjacent and excluded7
Legume, seed and plant-protein ferments6
Acid and oil pickles3
Dairy ferments2
Garum and fish sauces2
Smoked salted and dried foods2
Cheese1
Not yet classified1
Vegetable lactic1
Fermented, enzyme-ripened and mixed seasonings286Fruit preserves10Adjacent and excluded7Legume, seed and plant-protein ferments6Acid and oil pickles3Dairy ferments2Garum and fish sauces2Smoked salted and dried foods2Cheese1Not yet classified1Vegetable lactic1Filtered to
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