Gujo pickled wasabi

Generally, pickled wasabi is most often prepared with finely-chopped and salt-pickled wasabi roots and stalks, which are then mixed in aged sake lees with salt, sugar and other ingredients. But the pickled wasabi made in the Wara area in Gujo City is different; it is prepared by first salting wasabi plants, washing them with boiling water and pickling them in soy sauce with dashi or sanbaizu, a mixture of vinegar, soy source and sugar or mirin. Furthermore, they are pickled for two to three days to further bring out the spiciness of the wasabi.