Wash it clean under running water
Drain the water.
What if there's less than half of the amount of pickled vegetables left..
I was thinking about making pickled vegetables.^^
The stems of wasabi leaves are crunchy, too
It's good because it's moist.
It's good to soak it without removing it.

Boil the soy sauce water.
And let it cool.
It's not too salty this time
I'm going to put it in so it's not too sweet.
At that time, I changed my proportions little by little
I try to make it.
After making it like this
It wasn't too salty. It was okay.
Water 4: Soy sauce 3: Vinegar 2: Sugar 1

And to make it slightly fragrant
I added 2T of citron syrup.
If you dip it in citron syrup, when you cook
It's good to use little by little.

Wash and drain wasabi leaves
Put it in the container one by one

Boil it once and pour the cooled soy sauce water.
And I put it in the refrigerator and left it for a few days.
There was a part where the leaves didn't lock because they floated up, so I turned the plate upside down and covered it.
If you have a push stone
Please press it with a push stone.

I took it out about a week later
It's well marinated.

It's pickled wasabi leaves that are sweet and sour.
When you don't have an appetite in summer
I don't like hot rice either.
When I eat cold rice with a leaf of pickled vegetables
It tasted so good.