A type of pickle using local wasabi, developed by merchants in the late Edo Period
A type of pickle using sake lees, which was developed by merchants in Fuchu (modern day Shizuoka) when sake production began to flourish in the latter Edo Period. It is traditionally made by chopping and salting wasabi roots and stems (a local specialty) before pickling in matured sake lees and seasoning with salt and sugar. Nowadays, most products contain added spices, fragrance, and wasabi flavoring to boost the flavor. There is a range of related products such as ‘wasabi-nori’, ‘wasabi-miso’ and ‘kazunoko’ (herring roe).