Product Description
PURPOSE
WHAT IS IT?
Wasabi (ワサビ or わさび（山葵 Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. The stem is used as a condiment and has an extremely strong pungency, closer to mustard than chili pepper. This is genuine wasabi powder made from pure wasabi rhizomes and does not contain horseradish.
EXPERIENCE
The aroma of pure, ground wasabi is fresh and green with hints of horseradish and popcorn. It also stings a bit when you smell it, due to the vapors stimulating the nasal passages more than the tongue. The flavor is spicy and sharp, but cleansing and is used as both a flavoring and a palate cleanser. The flavor dissipates when cooked so it must be served cold!
CULINARY GEOGRAPHY
Wasabi prefers cool, shady conditions, generally requires a climate, and prefers high humidity in summer. Since it is quite intolerant of direct sunlight, wasabi is typically grown under shade cloth or beneath a natural forest canopy. Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions, hence Japan is still the largest cultivator.
TRADITIONAL USES
- Sushi
- Japanese condiment
- Wasabi dressing
- sprinkled on legumes and rice
IMPROVISATIONAL ‘RIFFS’
- Hydrate into a paste → smear thinly under seared tuna
- Whisk into mayo → sharp spread for sandwiches or fries
- Mix into mashed potatoes → clean heat, no chili burn
THE BACKSTORY
In some high-end restaurants, wasabi paste is prepared when the customer orders, and is made using a grater to grate the stem. Once the paste is prepared, it loses flavor in 15 minutes if left uncovered. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.
AKA
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