Great Tips For Properly Cooking With Wasabi

Wasabi, also commonly known as Japanese horseradish, is one of the more popular condiments and sometimes ingredients used in traditional Japanese dishes, with sushi being the most popular. Pickled ginger and wasabi, along with soy sauce, have become staples when creating sushi dishes.

It has a strong and spicy flavour that’s unique enough to be differentiated from other types of horseradish, and when used in small amounts with sushi, it can completely transform the flavour profile. Because wasabi is generally not consumed that much in western countries, many might be confused as to how it should be cooked, stored, and consumed. Here we will look at the various ways in which to make use of wasabi.

Types of Wasabi

The first thing to understand is that there are multiple types of wasabi. Wasabi can be bought fresh, where it will then need to be grated and blended in order to get the paste that most people have with their sushi. It’s also possible to get a hold of fresh wasabi paste, although this can sometimes be harder to find. Perhaps the common type of wasabi is the powder, which can then be mixed with water to create a thick paste, which is great for a number of dishes.

There are also two types of wasabi, one known as western wasabi and the other known as true wasabi. One of the only ways to differentiate the two is that true wasabi will often have some yellow colouring, while western wasabi will instead be uniformly green throughout.

Storing Wasabi

Most people will have the paste at home, and this should last for a long time if it is stored properly. This can mean adding the paste to an airtight container, and then keeping the container in a fridge. It’s generally recommended to consume the past within at least a month after it was opened and exposed to air. The powder, on the hand, can generally be kept long-term without it going bad, as long as it’s stored in a cool, dry place, such as the back of a cupboard. When needed, the powder can be retrieved and then turned into paste, making it a great alternative to hunting for the fresh product constantly, especially when we’re preoccupied with the latest and greatest horse racing betting.

True wasabi also tends to be much more volatile when exposed to oxygen, which makes it turn bad that much quicker, so it’s a good idea to try and keep it from being exposed to air for too long.

Wasabi And Soy Sauce

Although the two are commonly placed together at a meal, and although they are together, traditionally they are never mixed on a single piece of sushi. This is because chefs would prefer their visitors to enjoy the individual flavours of both, and mixing the two condiments together ruins the overall flavour. This might be worth keeping in mind the next time wasabi and soy sauce are available together with sushi.