“Wasabizuke” and “Kamaboko”

“Wasabizuke” and “Kamaboko” go well in Sake rice wine.

“Wasabizuke” is one of my favorite appetizer with a glass of Sake rice wine, which is written “山葵漬け” in Kanji literally “mountain malvaceae pickle”, also I often eat it with “Ochazuke”, which is pouring green tea over cooked rice.


“Wasabizuke” is made by finely chopped “Wasabi” pickled in “Sakekasu”.  “Sake-Kasu” is by-product of Sake and it is the lees left over.

“Kamaboko” is a fish-paste loaf and  semicylindrical in shape.
Kamaboko and Wasabizuke

The white one is most simple and popular, the second is covered with pink color.

Kamaboko, Fish-paste loaf


The combination of red (although here is pink) and white color is called “Kohaku”  “紅白” literally “red and white”, of which meaning is a feeling that something good is going to happen.

So it is treated as the fortunate and lucky food.

Today’s appetizer is “Wasabizuke” and “Kamaboko”, radish sprout for garnish.
Kamaboko and Wasabizuke

is a Japanese horseradish, Eutrema japonicum (Wasabia japonica).  山葵(わさび) literally “mountain malvaceae”
is a finely chopped Wasabi pickled in “Sakekasu”. 山葵漬け(わさびづけ) literally “mountain malvaceae pickle”
is a by-product of Sake, it is the lees left over from Sake product. 酒粕(さけかす) literally “sake lees”
is a fish-paste loaf and  semicylindrical in shape. 蒲鉾(かまぼこ) literally “Typha latifolia pike (weapon)”