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Dry Goods, Spices
Wasabi is also known as Japanese horseradish. This sinus-clearing condiment accompanies Japanese meals, especially when sushi and sashimi are served. This knobby green rhizome grows in Japan and Oregon beside cold mountains. The leaves, flowers, stems and freshly sliced rhizomes are all used to make a popular Japanese pickle called "wasabi-zuke." To make this product, the prized rhizomes are finely grated to a powder. It is best to make wasabi paste about 15 minutes before serving it, as it loses its intense flavor over time. Use one part water and two parts wasabi powder. The paste should be thick, not runny. Cover and let sit for about 8-10 minutes before serving.
Graceful in Soups
By Jayeno
from Manhattan, New York on 9/3/2008
from Manhattan, New York on 9/3/2008
Pros:
Adds an unsuspecting zip, Exotic, Flavorful, Non Perishable
Cons:
Messy
Best Uses:
Seasoning
Describe Yourself:
Chef, Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Real Wasabi Powder:
This is wonderful in asian soups; a hidden flavor no one can quite identify. Leaves you with a smile under your ?????