How to Eat Wasabi

Real wasabi root may cost $100 per pound or more.

True wasabi---wasabia japonica---is a rare root plant native to Japan. The root is ground into a paste using an abrasive shark skin or porcelain grater. Most wasabi served in American sushi restaurants is an imitation paste made by blending ground horseradish, Chinese hot mustard and green food coloring. Eat a small amount of real or imitation wasabi to add a spicy kick when enjoying any variety of meat, seafood and vegetable dishes.

Things You'll Need

• Soap
• Hot water
• Clean towel
• Chopsticks
• Small dish
• Soy sauce (optional)
• Fresh or pickled ginger (optional)
• Water
• Plastic wrap
• Refrigerator

Instructions

1. Wash both hands thoroughly with soap and hot water and dry them with a clean towel. Much of Japanese cuisine preparation and eating involve the hands.

2. Press the tips of the chopsticks into the wasabi and pinch out a small bead---about half the size of a pea---of the green paste. Wasabi strengths vary greatly, even among imitation varieties.

3. Smear the small bead of wasabi off the ends of the chopsticks and into a small soy sauce dish. Press a finger into the wasabi in the small dish so the tip is coated with a thin green film, put your finger tip into your mouth and taste it for potency.

4. Return the ends of the chopsticks to the pile of wasabi if you feel that you will need more than the small amount you first took. Add wasabi into the small soy bowl until you have enough for the meal.

5. Pour soy sauce onto the wasabi in the small bowl and mix them together to make a popular dipping sauce for sushi. Add a few small strips of pickled or fresh ginger to give the sauce another dimension.

6. Eat the wasabi by smearing it onto a bite of food with the chopsticks just before you eat it or dipping the food bite into the liquid soy and wasabi blend. Drink water to quickly dissipate the strong flavor of wasabi when you accidentally use too much.

7. Cover unused wasabi paste with plastic wrap and store it for up to two days in the refrigerator. Press the plastic down onto the paste to keep it from drying out.

Tips & Warnings

• Real wasabi should be left whole until the last possible minute before preparing it for immediate consumption. It has a mild horseradish flavor with bright citrus notes and can be used in larger quantities than the strong imitation pastes.

References

• CityFarmer.org: Urban Agricultural Notes: Wasabia Japonica