How to Make Fresh Wasabi
Fresh wasabi is rare even in Japan, where it's primarily grown, but there's at least one large grower in America, and the little rhizomes (as they're called) can be found through mail order or at some very select stores. See Related Sites for a source. Once you've got it, though, it's very easy to use. Does this Spark an idea?
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Things You'll Need
- 1 or more whole rhizomes fresh wasabi
- Groceries
- Ginger Graters
- Paring Knives
- Peelers
- Paper Towels
- Paper towels
Instructions
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1
Find fresh wasabi - it's extremely rare in the United States. The rhizomes look like a cross between a miniature green pineapple and a potato.
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2
Peel the outer skin carefully using a paring knife or vegetable peeler, removing the knobs where the branches were attached.
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3
Grate the wasabi with a wasabi or ginger grater, turning the stem in a circular motion.
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4
Gather the grated wasabi in a ball. Let it sit for 10 to 15 minutes for flavors to develop.
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5
Serve at room temperature.
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Cover with a small piece of plastic for the spiciest heat.
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Store any unused piece wrapped in damp paper towels in the refrigerator.
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Tips & Warnings
Almost all the wasabi served in the United States is actually a mixture of mustard and horseradish that's dried and then reconstituted.
You can grate fresh wasabi with just about any sharp grater. A wasabi or ginger grater works best, but you can use a fine cheese grater, a zesting rasp or even a piece of very clean sandpaper.
The traditional Japanese tool for grating wasabi is a piece of sharkskin stretched over a block of wood.
Wasabi is very hot, and should be treated like a fresh chile pepper when being handled. Don't touch your eyes or sensitive skin after handling it.
