Pixicook

Learn Cooking Free Meal Planner

ingredient image

Wasabi

Wasabi is a pungent, spicy condiment often associated with Japanese cuisine. Its fresh, zesty flavor is most commonly enjoyed with sushi and sashimi. Wasabi is derived from the rhizome of the Wasabia japonica plant, which is notoriously difficult to cultivate, leading to its rarity and high price. It is traditionally grated before serving and is known for its intense, short-lived heat that can clear the sinuses. While fresh wasabi is seasonal and best in spring, it is available year-round in paste or powdered form.

Wasabi Synonyms

Japanese horseradish

Wasabi Substitutes

Different Forms/Types of Wasabi

Fresh Wasabi

The rhizome of the Wasabi plant, grated before use to release its pungent flavor and heat. This is the most authentic and flavorful form.

Wasabi Paste

Prepared wasabi in a tube, often a mixture of wasabi, horseradish, and food coloring. Convenient for use in sushi and other dishes.

Wasabi Powder

Dehydrated wasabi that can be reconstituted with water to form a paste. Offers a longer shelf life and can be adjusted for strength.

How to Choose Wasabi

When selecting fresh Wasabi, look for firm, unblemished rhizomes with a vibrant green color. For wasabi paste and powder, choose brands that list real wasabi (Wasabia japonica) as the primary ingredient, as many products are predominantly horseradish. Avoid products with artificial colors or excessive additives.

Cooking/Prep Tips for Wasabi

Wasabi, often referred to as Japanese horseradish, is a pungent and spicy ingredient that can add a unique heat to dishes. For intermediate and expert home cooks, it's important to note that the potency of wasabi is best preserved when it's freshly grated and used immediately. Heat can diminish its flavor, so it's typically added at the end of cooking or used as a condiment. When working with wasabi paste, be mindful of its intensity; a small amount can go a long way. If using wasabi powder, reconstitute it with water to form a paste and let it sit for a few minutes to develop its flavor before serving.

Shelf Life of Wasabi

Fresh Wasabi should be wrapped in a damp paper towel, placed in a plastic bag, and stored in the refrigerator for up to a month. Wasabi paste and powder should be kept in a cool, dry place away from light. Once opened, paste should be refrigerated and used within a few months, while powder should be kept sealed and used within a year for best flavor.

Recommended Brands for Wasabi

fresh wasabi: Real Wasabi, LLC

wasabi paste: S&B Foods

wasabi powder: Eden Foods

Cooking Techniques for Wasabi

Popular Wasabi Recipes

Sushi and Sashimi
Wasabi Mashed Potatoes
Wasabi Pea Snack Mix

Wasabi Nutritional Information (100g)

fat: 0.63 g
fiber: 7.8 g
sugar: 13.20 g
protein: 4.8 g
calories: 109 kcal
carbohydrates: 23.54 g

Flavor Combinations

Wasabi's sharp and fiery flavor pairs well with fatty fish like salmon and tuna, which is why it's a staple in Japanese sushi and sashimi. It also complements soy sauce and ginger as part of a dipping sauce. In addition, wasabi can be used to add a kick to creamy dishes such as mashed potatoes or salad dressings. For a crunchy snack, wasabi peas are a popular choice, where the wasabi coating balances the sweetness of the peas. Other ingredients that work well with wasabi include avocado, cucumber, and sesame seeds.

Allergen Information

Wasabi allergies are rare, but individuals with allergies to mustard or horseradish should be cautious as they may have a similar reaction to wasabi.

Ingredient Comparisons