Pickled Wasabi is an expensive delicacy in Japan!  In Northern Japan, wasabi is replaced with horseradish and pickled in sake lees (a byproduct of sake making). All parts of horseradish (roots, stems and leaves) are used, and provide a crunchy texture with a kick of heat. While sake lees and mirin provide creamy sweet taste. It can be eaten as-is, with rice or crackers, and it is also delicious as sandwich spread.

I made Wasabi zuke from home grown horseradish. Traditionally we make this w Wasabi but on Japan, horseradish is called mountain Wasabi. Its double fermentation of horseradish w sake lees which is already a product of fermentation. Its great over rice bur for drinkers, it's your side dish Wasabi spicy w creamy sake lees. Didn't like this growing up but now w grown up taste buds, I love it!