{"id":837,"date":"2016-02-14T23:00:28","date_gmt":"2016-02-14T14:00:28","guid":{"rendered":"https:\/\/voyapon.com\/?p=837"},"modified":"2020-07-23T00:13:19","modified_gmt":"2020-07-22T15:13:19","slug":"home-made-wasabi-zuke-wasabi-pickles-asami-itoh-marufuku-tea-factory-shizuoka","status":"publish","type":"post","link":"https:\/\/voyapon.com\/home-made-wasabi-zuke-wasabi-pickles-asami-itoh-marufuku-tea-factory-shizuoka\/","title":{"rendered":"Home-made wasabi zuke (wasabi pickles) with Asami Itoh of Marufuku Tea Factory, Shizuoka"},"content":{"rendered":"<p>The other day, my good friend Miss Asami Itoh, invited me and 7 more guests to make wasabi zuke according to a traditional recipe at her company, Marufuku Tea Factory Co. Ltd in Shizuoka.<br \/>\n<!--more--><\/p>\n<p>Wasabi zuke literally means \u201cpickled wasabi\u201d and it is a typical agricultural product of Shizuoka Prefecture, and particularly Shizuoka, the birthplace of wasabi in Japan. Wasabi Zuke might be common in Shizuoka but I can assure you it is a rare and expensive delicacy away from our region.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-839\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3-1024x576.jpg\" alt=\"marufuku tea factory, Aoi ku, Shizuoka\" width=\"500\" height=\"281\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3-1024x576.jpg 1024w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3-1920x1080.jpg 1920w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-3.jpg 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>Maruku Tea factory in Aoi Ku, Shizuoka<\/p>\n<p>For that particular session, all products were either from Shizuoka or made in Japan. The fresh wasabi roots and stems were cultivated in the mountains along the Abe River in Shizuoka, the sake kasu\/sake white lees came directly from a sake brewery in Shizuoka Prefecture. The salt, brown cane sugar and the mirin\/sweet sake were all made in Japan.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-840\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4-1024x574.jpg\" alt=\"wasabi,sake kasu,sake white lees\" width=\"500\" height=\"280\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4-1024x574.jpg 1024w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4-650x364.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4-1920x1080.jpg 1920w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-4.jpg 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>The wasabi and the sake kasu\/sake white lees<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-841\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5-1024x576.jpg\" alt=\"wasabi,ingredients\" width=\"500\" height=\"281\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5-1024x576.jpg 1024w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5-1920x1080.jpg 1920w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-5.jpg 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>All the ingredients for 8 people<\/p>\n<p>The fresh and clean wasabi roots were of very good quality but cheaper (by Shizuoka standards) due to their &#8220;inferior&#8221; shape.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-843\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7-1024x576.jpg\" alt=\"wasabi,stems\" width=\"500\" height=\"281\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7-1024x576.jpg 1024w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7-1920x1080.jpg 1920w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-7.jpg 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>The fresh wasabi stems<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-844\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8-1024x576.jpg\" alt=\"sea salt, sugarcane sugar\" width=\"500\" height=\"281\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8-1024x576.jpg 1024w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8-650x366.jpg 650w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8-1920x1080.jpg 1920w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-8.jpg 2048w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>Unprocessed sea salt and top class sugar cane sugar<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-9.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-845 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-9-650x366-2.jpg\" alt=\"mirin,sweet sake\" width=\"500\" height=\"282\" \/><\/a>The mirin\/sweet sake<\/p>\n<p><strong>Each member was allotted the following for the recipe:<\/strong><br \/>\nFresh wasabi root: 375 g<br \/>\nWasai stems and small leaves: 375 g<br \/>\nSake kasu\/Sake white lees: 500 g<br \/>\nSalt: 37 g<br \/>\nSugar: 100-120 g<br \/>\nMirin\/sweet sake: optional<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-11.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-847 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-11-650x366-2.jpg\" alt=\"wasabi,cooking,preparation\" width=\"500\" height=\"282\" \/><\/a><br \/>\nMaking sure that everybody understood the proportions<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-12.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-848 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-12-650x366-2.jpg\" alt=\"wasabi\" width=\"500\" height=\"282\" \/><\/a>Weighing up everyone\u2019s share<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-14.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-849 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-14-650x366-2.jpg\" alt=\"wasabi,stems\" width=\"500\" height=\"282\" \/><\/a>First, chop the wasabi stems<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-15.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-850 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-15-650x366-2.jpg\" alt=\"wasabi,roots\" width=\"500\" height=\"282\" \/><\/a>My share of wasabi roots<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-16.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-851 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-16-650x366-2.jpg\" alt=\"cooking,chopping,wasabi,roots\" width=\"500\" height=\"282\" \/><\/a>We were soon all in tears chopping away the wasabi roots<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-17.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-852 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-17-650x366-2.jpg\" alt=\"wasabi,chopped\" width=\"500\" height=\"282\" \/><\/a>First chopping<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-18.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-853 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-18-650x366-2.jpg\" alt=\"wasabi,chopped\" width=\"500\" height=\"282\" \/><\/a>Second chopping<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-19.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-854 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-19-650x366-2.jpg\" alt=\"wasabi,chopped\" width=\"500\" height=\"282\" \/><\/a><br \/>\nThird chopping, the roots have to be hand-chopped finely to obtain maximum piquancy. A machine would not do a good job, it is all slow food.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-20.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-855 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-20-650x366-2.jpg\" alt=\"wasabi,roots,stems,salt\" width=\"500\" height=\"282\" \/><\/a>Mixing the chopped stems and roots, adding the salt, mix well and let rest for 20 minutes.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-21.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-856 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-21-650x366-2.jpg\" alt=\"wasabi,cooking,class\" width=\"500\" height=\"282\" \/><\/a>A well-earned rest<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-22.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-857 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-22-650x366-2.jpg\" alt=\"wasabi\" width=\"500\" height=\"282\" \/><\/a><br \/>\nPress out by hand as much of the excess water as possible.<\/p>\n<p><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-23.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-858 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-23-650x366-2.jpg\" alt=\"sake kasu,sake white lees\" width=\"500\" height=\"282\" \/><\/a><br \/>\nSoftened sake kasu\/sake white lees. If you use unprocessed sake kasu, you will have to soften it by kneading it or using a beater.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-24.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-859 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-24-650x366-2.jpg\" alt=\"sake kasu\" width=\"500\" height=\"282\" \/><\/a>Adding the sake kasu<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-25.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-860 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-25-650x366-2.jpg\" alt=\"sake kasu\" width=\"500\" height=\"282\" \/><\/a>Adding the sugar<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-26.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-861 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-26-650x366-2.jpg\" alt=\"wasabi,wasabi zuke\" width=\"500\" height=\"282\" \/><\/a>Mix the whole thing by hand until you obtain a smooth paste. Taste and add mirin\/sweet sake if necessary.<\/p>\n<p><a href=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-27.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-862 size-medium\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/wasabizuke-27-650x366-2.jpg\" alt=\"wasabi,wasabi zuke\" width=\"500\" height=\"282\" \/><\/a><br \/>\nFilling small boxes to take back home, we had 1.2 kg of it each! Note that it is greener than the comparatively cheap variety you will find in shops downtown and I dare not have imagined the price even in Shizuoka. It is to be eaten over freshly steamed white rice, with baked poultry, sausages and even hot on toasts.<\/p>\n[cft format=0]\n","protected":false},"excerpt":{"rendered":"<p>Preparing Wasabi Zuke, or pickled wasabi, a typical agricultural product of Shizuoka yet rare and expensive delicacy elsewhere.<\/p>\n","protected":false},"author":5,"featured_media":846,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","footnotes":""},"categories":[24,21,1408],"tags":[1271,1362],"class_list":{"0":"post-837","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-activities","8":"category-food","9":"category-kanto","10":"tag-shizuoka","11":"tag-tradition"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Home-made wasabi zuke (wasabi pickles) with Asami Itoh of 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