Cucumber Wasabizuke (Wasabi Cucumber Pickles)

If you are looking to add the distinctive kick of wasabi to your pickles, Cucumber Wasabizuke is definitely worth trying. The crisp texture of cucumbers pairs beautifully with the refreshing flavor of wasabi, creating a simple yet flavorful pickle that is perfect as a small side dish or a palate cleanser to complement any meal.

Cucumber Wasabizuke is a Japanese pickle made by pickling cucumbers with salt, wasabi, and other seasonings. "Wasabizuke" refers to vegetables pickled with wasabi in this context. (On its own, however, "wasabizuke" generally refers to a Japanese food made by pickling wasabi stems, leaf stalks, or rhizomes in sake lees.) It is a type of lightly pickled vegetable known as asazuke, which requires little to no fermentation or aging, allowing you to enjoy the refreshing kick of wasabi combined with the cucumber’s naturally mild flavor.

While many vegetables can be used to make wasabizuke in Japan, I chose cucumbers for this recipe. Cucumbers readily absorb flavors, and the wasabi helps mellow their slight grassy taste, creating a wonderfully balanced combination.

The unique, refreshing flavor of this pickle is delicious on its own and also makes an excellent accompaniment to rice or a great snack to enjoy with drinks. Rather than being overwhelmingly spicy, the distinctive flavor of wasabi infuses the cucumbers, making this pickle enjoyable even for those who don't usually enjoy spicy foods. I hope you enjoy adding this refreshing pickle to your table.

Some of you may be wondering whether wasabi really goes well with pickles.

Although wasabi is often thought of as something served only with sushi, it is actually used in a wide variety of ways in Japan. For example, it is added to dipping sauces for zaru soba (cold soba noodles) and zaru udon (cold udon noodles), served as a condiment with steak, and used in ochazuke (tea over rice) and salad dressings. Using wasabi in pickles is also common, and in my opinion, it is one of the best ways to fully appreciate its distinctive flavor.

The reason is simple: the compounds responsible for wasabi's heat gradually evaporate and break down over time. As the pungency fades, much of its aroma disappears as well. However, when wasabi is used in pickles, its flavor infuses the vegetables, allowing much of its distinctive aroma to be preserved. In other words, pickling lets you enjoy wasabi's unique flavor without being overwhelmed by its sharp heat.

At first glance, the amount of wasabi called for in this recipe might seem like a bit much, but the finished pickles highlight wasabi's aroma rather than its heat, so don’t hesitate to use the full amount. Of course, if you prefer a more pronounced kick of heat, feel free to add even more wasabi to suit your taste.

This pickle recipe uses cucumbers, which I highly recommend, but you can also use other vegetables if you prefer. In Japan, some popular vegetables for wasabizuke include:

• Eggplant
• Celery
• Daikon radish
• Nagaimo (Japanese mountain yam)

In addition to these, you can use almost any vegetable that can be eaten raw. If you are using firmer vegetables, it is best to slice them thinner than cucumbers so they can absorb the flavor more easily. Feel free to try different vegetables available in your area.

Ingredients

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Instructions

🕒 Total: 8 hrs hrs 5 mins mins

Step 1
Trim both ends of the cucumbers and cut them diagonally into slices about ¼ to ½ inch (8-10 mm) thick.

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Step 2
Place the cucumbers in a zip-top bag and add salt, sugar, and wasabi, then toss to coat evenly. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator overnight (8-10 hours) or longer to allow the flavors to infuse.

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How to store

The pickle will keep in the refrigerator for up to 3 days.