Nagaimo Pickled with Wasabi and Shio-Koji

Nagaimo Pickled with Wasabi and Shio-Koji

The crisp texture of nagaimo is indescribably delightful. This pickled dish is made using shio-koji. With a kick of wasabi, it makes a great accompaniment to drinks.


300 g (15-20 cm, medium thickness)
Shio-koji (Recipe ID: 1532996)
3 tablespoons
Grated wasabi
5 g (to taste)
Bonito flakes
to taste


1. Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks.
2. Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag. Store in the refrigerator for 1/2 a day to a full day for a perfect finish.
3. Sprinkle on some bonito flakes, and serve.

Story Behind this Recipe

This is one of the dishes I created using shio-koji. All it takes is to pickle the vegetables in the all-purpose fermented seasoning, which brings out their flavor.