Wasabi

That strange paste next to your sushi is not green mashed potatoes - it's wasabi. This condiment has a very unique bitter taste that may sting your nose if eaten straight on its own.

True wasabi (Wasabi japonica) is a type of herb native to Japan that has been in use for more than 1,000 years. Wasabi is cultivated in cool mountainous regions and it also grows naturally in the wild. This is a difficult crop to grow as it can only be cultivated in areas with plenty of gfresh clean water.

In Japan wasabi is a beloved condiment for sashimi, sushi and buckwheat noodles. Wasabi, is used by shaving the rootstock of this herb. Horseradish has the same bitter component and is often used as a substitute for the more pricey wasabi.

Wasabi is grated in a circular motion across graters with narrow openings. Sharkskin graters are said to be the best. Do not use too much force when grating as this will result in a rough texture and decreased flavor. The aroma and sharp flavor are at their highest between 1 and 3 minutes after grating. After another 10 minutes a very delicious taste can be enjoyed. After the required portion has been grated, place the wasabi in a container, seal carefully and turn the container upside down.

Dissolving wasabi in soy sauce destroys some of its unique flavor. To really enjoy the wasabi flavor, place some on top of your sashimi and then add only a small amount of soy sauce. In the same manner, when enjoying wasabi with buckwheat noodle, place the wasabi on the noodles and then enjoy without letting it get totally soaked in the broth.

Storage method: After the tube wasabi has been opened, try to remove. any air from the tube, securely seal and store in a refrigerator or freezer. Also be sure to follow any storage instructions printed on the packaging.