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Tamaru-Ya Wasabi-Zuke
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Co., Ltd. Tamaru-Ya (Founded in 1887)
6-7 Koya-machi, Aoi-ku, Shizuoka City, Shizuoka, Japan

Category: Wasabi-Zuke
Raw Materials: Wasabi, pickled ingredients (sake lees, sugar, salt, spices, reduced starch syrup), seasoning (amino acid)

Best-Before Date: About a week

Wasabi


Wasabi(horseradish) is a plant that is suitable for a constant water temperature (around 13 degrees Celsius) throughout the year, and it is produced in the "Wasabi field" where abundant and clean spring water flows in a flowing stream. Furthermore, in summer, they use a stream surrounded by a hardwood forest to avoid the sunshine, and they cover it with an artificial shading net.

What's more, it takes a long time (three years) to grow them. But recently, due to the improvement of the breed, there are some Wasabi that can be produced in a short period of time, about a year and a half in an ordinary field... Speaking of Wasabi, Shizuoka, which is blessed with spring water from Mount Fuji, is one of the best Wasabi production areas in Japan. It's tempting to try the Shizuoka specialty, Wasabi-Zuke, isn't it?

Recently, this Japanese native Wasabi has become known all over the world due to the Japanese food boom (especially sushi).


When I opened the vivid package, which reminded me of a stream in a deep mountain, I was a little disappointed with the unexpected single color inside. Then I opened one of the four packs and sniffed it out. And then you take a little pinch of it and put it in your mouth, and wow! The intense stimulus is a relentless, unrelenting assault on the nose.

After a while, I regained my composure and chewed on it, and there was a crunchy texture and the unique aroma of raw Wasabi, which was different from the tube Wasabi. And the shishari seems to be a part of the stem. This is the feeling of using it as a condiment rather than just as it is. So, it's a bit rusty to eat rice with this as a prey.

Well, since the expiration date is short, I'm going to pickle them in Wasabi every day from today.

Afterword)
The actual Wasabi is said to be spicy on the root side, just like a radish, and you can enjoy the aroma of the upper part of the leaf. When rubbing, it is better to use it from the top with shark skin to avoid destroying the cells.

By the way, Wasabi is rich in anti-fungal ingredients, and when added to lunch boxes, the volatile ingredients protect the entire boxed lunch from mold.
©Japanese Famous Foods , Update:2020/07/12