Wasabi is a root that is used as a spice or condiment, and has an extremely strong flavor.
Wasabi is often served with sushi or sashimi and accompanied with soy sauce.
It is generally grated and ground and into a paste to use. It is finding it's way into cheeses and as a flavoring for specialty chips, nuts, and other snacks.
Wasabi (Wasabia japonica) is a perennial plant and a
member the mustard family. Wasabi is native to Japan, where most of the world supply is grown. It has a unique, enlarged stem or root, which is 2 to 4 inches in diameter and 6 to 12 inches long and a bright green color.
Selecting and Buying
Preparation and Use
Peel and grate the wasabi, then using a mortar & pestle, grind into a fine paste. Add to soy sauce for use with Sushi or Sashimi.
Wasabi can be used as a replacement for horseradish for a more mild flavor profile.
Conserving and Storing
Keep fresh wasabi refrigerated and moist. Prepared wasabi should also be refrigerated, whereas the dried powder should be stored in a cool dry place.
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