The leaf-stalks of the wasabi plant, the crisp green stems left after the prized rhizome, chopped and used in their own right. Lightly salted and quick-pickled, or marinated in sake lees, they keep a fresh, crunchy bite and a mild, fleeting nasal heat far gentler than grated wasabi root. They are the base of the izakaya pickle tako-wasa.
Where it comes from
The stems of the wasabi plant, pickled and used as the base of the izakaya dish tako-wasa.
In the kitchen
Salted or sake-lee-pickled and tossed with raw octopus to make tako-wasa.
Nutrition (per 100g)
~30kcalCal
~2.0gProtein
~0.0gFat
~6.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
