A quick hello

Pickles guy here—Tomonori Tanaka.

Some people call me **Hakko Shisho** (hakko = fermentation, shisho = master).

I live in Kyoto, and I make pickles almost every day.

This blog is a record of those small daily scenes—so you can taste “time” in ordinary food.

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Ha-wasabi (Wasabi Greens): The Spring Pickle That Wakes Up Rice

[Insert Photo 1: A fresh bundle of ha-wasabi on the counter (leafy tops + pale green stems).]

Ha-wasabi is one of those spring ingredients that disappears as quickly as it arrives.

These days wasabi is grown year-round, so it’s easy to forget it has a season—but in early spring, you’ll suddenly see ha-wasabi (leaves) and hana-wasabi (flower buds) in the shops.

If you spot it, grab it. You’ll blink and it’s gone.

Honestly, it’s not even expensive. It’s just… not something most households put on the table casually.

And even when I buy it, I still walk home thinking: *Do I pair it with meat? With sashimi?*

That little decision-making time—spring wind included—is part of the pleasure.

[Insert Photo 2: Leaves and stems separated; a knife mid-chop with the greens ready to prep.]

Leaves and stems are two different foods

Ha-wasabi has two personalities. The leaves and the stems feel completely different, so I treat them separately.

• Leaves: blanch very briefly—just enough to soften them, but not enough to kill the pungency.

• Stems: chop finely, then make a simple soy-pickled condiment.

The stems are great as a stir-fry accent, or as a sharp garnish for soba.

And once you start prepping, you’ll notice it: *shaki, shaki*—every cut releases that clean, tense wasabi aroma into the kitchen.

A simple “pickling” method I actually repeat

[Insert Photo 3: Chopped stems in a small bowl + a small jar ready for soy pickling.]

This isn’t complicated. The point is to turn a short-season ingredient into something you can reach for every day.

1) Wash and separate leaves and stems.

2) Stems: chop finely. Cover with soy sauce in a small container (add a touch of mirin or sake if you like).

Let it sit in the fridge until the flavor rounds—overnight is already good.

3) Leaves: blanch quickly, cool, squeeze gently, and keep them ready as a wrap or topping.

It’s a “little jar” condiment that keeps your meals awake.

This is an adult pickle

Kids usually can’t eat wasabi—so yes, this one is for adults.

A single bundle (maybe 7–8 stems) makes plenty, and you won’t run out of a sharp garnish for a while.

I’ve heard wasabi was used historically as a kind of antimicrobial herb.

Whether or not that’s true in a modern kitchen, the result is the same: I end up eating too much, and suddenly plain white rice becomes dangerously easy.

My favorite way: wasabi-miso rice balls

[Insert Photo 4: A rice ball wrapped in a ha-wasabi leaf; close-up so the green veins show.]

There’s also a story I love: Tokugawa Ieyasu—famous for living a long life—was apparently a serious wasabi fan.

Shizuoka even became a major wasabi-producing region, and its traditional water-wasabi cultivation is recognized as an agricultural heritage.

So today, let’s borrow that “health-conscious warlord” energy and make a simple ha-wasabi onigiri.

Make a quick miso mix (a “miso ball” style blend):

• Hatcho miso

• sesame

• a little sugar

• ginger

• bonito flakes

Mix that into warm rice, add chopped wasabi stems, and you’ll get this aroma that hits the saliva glands instantly.

Then spread a ha-wasabi leaf and wrap the rice like a little green jacket.

It’s simple, and you can tell it’s going to be good from the first bite.

[Insert Photo 5: A small spread—ha-wasabi onigiri + a few other pickles gathered from the fridge.]

People love to say “carbs are the enemy,” but in front of this, I give up resisting.

It’s not about discipline. It’s about a rhythm: warm rice, sharp greens, and one small jar that keeps spring alive a little longer.

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