山葵漬(わさびづ)け

わさびづけ
noun
wasabi pickles; wasabi preserved in sake lees
food
1. wasabi pickles; wasabi preserved in sake lees
A traditional Japanese pickle made by chopping wasabi stems, leaves, and roots and preserving them in sake lees (kasuzuke). A specialty of Shizuoka Prefecture, where most Japanese wasabi is grown.
山葵漬(わさびづ)けをお土産(みやげ)に買(か)った。
I bought wasabi pickles as a souvenir.
山葵漬(わさびづ)けは白(しろ)いご飯(はん)との相性(あいしょう)がいい。
Wasabi pickles go well with plain white rice.
静岡(しずおか)に行(い)ったら、本場(ほんば)の山葵漬(わさびづ)けをぜひ試(ため)してみてください。
If you go to Shizuoka, be sure to try the authentic local wasabi pickles.

Compound of 山葵(わさび) (wasabi) and 漬(づ)け (pickled; preserved). The suffix ~漬(づ)け indicates preservation, as in 粕漬(かすづ)け (sake-lees pickling) or 味噌漬(みそづ)け (miso pickling). 山葵漬(わさびづ)け uses the entire wasabi plant — not just the root commonly served with sushi.

Common collocations

  • 山葵漬(わさびづ)けを作(つく)る: to make wasabi pickles
  • 本場(ほんば)の山葵漬(わさびづ)け: authentic wasabi pickles
  • 山葵漬(わさびづ)けの瓶詰(びんづ)め: bottled wasabi pickles

Cultural note

山葵漬(わさびづ)け is one of the most popular 土産(みやげ) (souvenirs) from 静岡県(しずおかけん), particularly from the 伊豆(いず) region. It has a sharp, pungent kick similar to fresh wasabi but mellowed by the sweetness of 酒粕(さけかす) (sake lees).

Related words

  • 酒粕(さけかす): sake lees, the solid residue from sake production
  • 漬物(つけもの): pickled vegetables (the general category)
  • 奈良漬(ならづ)け: Nara-style pickles, also made with sake lees

Related Words

Related: 酒粕(さけかす) (sake lees, the solid residue from sake…)
Related: 漬物(つけもの) (pickled vegetables)
general
Added 2026.4.21 23:24 · Revised 2026.9.4 21:29
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