Nagaimo Pickled with Wasabi and Shio-Koji

1. 1

   Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks.

2. 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.

3. 3

   Store in the refrigerator for 1/2 a day to a full day for a perfect finish.

4. 4

   Sprinkle on some bonito flakes, and serve.

No additional tips available.