Available in 30g tube

Wasabi has become well-known outside of Japan due to the widespread popularity of sushi. Its invigorating flavor and spicy punch provide an ideal accent to the subtle flavors of raw fish. Wasabi is an especially good match with red-fleshed and oily fish, such as tuna or salmon. While wasabi can also be served with white fish, grated ginger is preferred. The wasabi is either applied directly to the sushi topping and pressed into the rice or added to soy sauce for use as a dip. The same kind of dip can also be used for sashimi. In Japan, wasabi is also traditionally added to soy sauce or tsuyu as a broth or dipping sauce for soba or udon noodles.

The uses of wasabi are, however, not limited to traditional Japanese cuisine. Wasabi can be combined with soy sauce or olive oil and used to add zest to everything from dips to dressings, vinaigrettes, and mayonnaise. It can also be used to give an extra kick to stir-fries. Another option is to combine wasabi with other ingredients as a marinade for tofu, tempeh, or vegetables. There are a wealth of wasabi possibilities, so we recommend trying out different things and experimenting.

To prepare wasabi powder, use two parts lukewarm water and one part powder and mix to a paste. Cover the paste and let it sit for 5~10 minutes to allow the flavor to heighten. 5g makes about two to three servings. When mixed in this way, powder made using authentic wasabi will form a dull greenish-gray paste, whereas wasabi powder adulterated with artificial colorings will be bright green. This condiment packs a hefty punch, so it is best used sparingly. Make a fresh batch for each use.