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.
山葵漬けをお土産に買った。
I bought wasabi pickles as a souvenir.
山葵漬けは白いご飯との相性がいい。
Wasabi pickles go well with plain white rice.
静岡に行ったら、本場の山葵漬けをぜひ試してみてください。
If you go to Shizuoka, be sure to try the authentic local wasabi pickles.
Compound of 山葵 (wasabi) and 漬け (pickled; preserved). The suffix ~漬け indicates preservation, as in 粕漬け (sake-lees pickling) or 味噌漬け (miso pickling). 山葵漬け uses the entire wasabi plant — not just the root commonly served with sushi.
COMMON COLLOCATIONS:
- 山葵漬けを作る: to make wasabi pickles
- 本場の山葵漬け: authentic wasabi pickles
- 山葵漬けの瓶詰め: bottled wasabi pickles
CULTURAL CONTEXT:
山葵漬け is one of the most popular 土産 (souvenirs) from 静岡県, particularly from the 伊豆 region. It has a sharp, pungent kick similar to fresh wasabi but mellowed by the sweetness of 酒粕 (sake lees).
RELATED TERMS:
- 酒粕: sake lees, the solid residue from sake production
- 漬物: pickled vegetables (the general category)
- 奈良漬け: Nara-style pickles, also made with sake lees