Pickled Wasabi Leaves

By Chef David Padberg

This is a simple and fairly common salt pickle in Japan, where the leaves and stems are more readily available. They are quick and easy to prepare, and can be added to other dishes like cooked rice, marinated cucumbers or seafood, such as tuna poke or salmon.


Wasabi Leaves 100 grams
Salt 10 grams
Sugar 30 grams

Bruise the wasabi leaves by crunching them into a ball in the palms of your hand. Then lay them in a stainless steel bowl and sprinkle with the salt and sugar. You can also do this in a zip lock bag if you prefer. Allow the leaves to macerate with the salt and sugar for about 45 minutes. They will begin to soften and purge excess water. Rinse off the leaves and chop them fairly fine, since the leaves are somewhat fibrous and this will make them easier to eat.

Photo courtesy.

Posted on January 5, 2015 and filed under CONDIMENTS.