Also known as Japanese Horseradish, wasabi is a member of the Brassicacea family which also includes cabbages, horseradish and mustard. This perennial grows wild along cold mountain streams in its native Japan. Today it is also grown in China, New Zealand and in California. Wasabi is best known for its heat but this is a much different heat than that of chiles or horseradish as it more closely resembles what you would experience with a good mustard.
Wasabi produces a heat vapor that aggravates your nasal passages and then rapidly subsides which is of course is nothing like the chiles with their burning heat that settles on your tongue that then lingers. As wasabi does not retain its flavor when cooked it is best served cold or added to cold food. To maximize the flavor of dried wasabi add it to water or soy sauce and let sit for 10 to 15 minutes.
Helpful hint – store in the refrigerator or freezer.
Wasabi is a critical ingredient to sushi and sashimi and goes well with avocado, raw fish, beef, rice and seafood.
Partners well with ginger and soy sauce.
Some of our favorite recipes using wasabi powder is Grilled Salmon Quesadillas with Honey Wasabi Sauce. and Tortilla Crab Meat Wrap.
|
|
E-mail this product to a friend
Spices |
Seasonings |
Salt-Free |
Chiles |
Spice Sets |
Gourmet Salts |
Recipes
