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Wasabi soy sauce is a blend of soy sauce and wasabi paste or powder, with the amount of wasabi used depending on individual taste. True wasabi is expensive and difficult to grow, with an alternative called Western wasabi made from a blend of Chinese mustard, horseradish, corn starch and green food coloring. Soy sauce is made from fermenting soybeans, Aspergillus, water, and salt, with variations including lighter, sweet and dark soy sauces. Wasabi soy sauce can also be made with white wine vinegar and olive oil, and is used in a variety of treats such as wasabi soy almonds.
Wasabi soy sauce is a combination of soy sauce and wasabi paste or powder. In most cases, this creation is either homemade or blended by an individual while dining. The amount of wasabi used in the blend depends on individual tastes as it has a strong, spicy flavour. A wasabi soy sauce can be mixed before use or the food can be dipped separately in the wasabi paste and then in the soy sauce.
True wasabi is a spicy root-like plant, part of the mustard family and native to Japan. The whole plant can be used for flavoring, but it is the root portion that is ground into the familiar green, mushy seasoning. Wasabi is somewhat difficult to grow and takes 18 months to three years to reach maturity. These two factors make true wasabi pastes and powders expensive, ranging from $50 United States Dollars (USD) to $100 USD per pound.
An alternative to real wasabi is called Western wasabi. This is created from a blend of Chinese mustard, horseradish, corn starch and a touch of green food coloring. While a reasonable substitute, imitation wasabi doesn’t provide the full flavor of the genuine product. Unlike its replacement, real wasabi has a warm and spicy nature, but sweets quickly turn slightly sweet.
Wasabi paste made from grated roots should be used up within half an hour or less, as it quickly loses its flavor. Various recipes for wasabi soy sauce call for one part wasabi paste or powder to 8-12 parts soy sauce. The more soy sauce used, the less potent the wasabi spice will be.
Soy sauce is made from fermenting soybeans, Aspergillus, water, and salt. Aspergillus works as a yeast in the fermentation process to make this condiment. When the mixture finishes fermenting, it becomes a paste. The paste is then pressed and the liquid becomes soy sauce. The leftover paste is often used as soy animal feed.
Lighter soy sauces can be produced by reducing the amount of salt in the initial preparation. Sweet soy sauces use the addition of a small amount of sugar. Dark soy sauce is aged for a longer period and caramel is usually added. Molasses can also be included to add a thicker texture, darker color, and a hint of sweetness.
Another variation of wasabi soy sauce uses white wine vinegar and olive oil. Two parts vinegar are mixed with one part each of soy sauce, wasabi paste, and oil, to create a dipping or basting sauce. For wasabi soy sauce aficionados, companies are producing a variety of treats with this flavorful coating. For example, wasabi soy almonds are an increasingly popular snack. These are just that kind of nut, roasted in a sweet soy sauce and dusted with wasabi powder.
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