Wasabi, a Japanese condiment, is made from the root of the Japanese horseradish plant, but it is difficult to grow commercially, so wasabi powder is more widely distributed. Fresh wasabi is rare and expensive, and most commercial pastes are reformulated with preservatives and flavourings. When choosing wasabi powder, it’s important to read the list of ingredients to ensure it is made with real wasabi or a blend of Japanese horseradish with mustard or regular horseradish powder. Wasabi is a proven complement to soy sauce and seafood, but it should be used sparingly.
Wasabi is a culinary condiment of Japanese origin most closely associated with sushi, somewhat slathered between a slice of raw fish and a bite of vinegared rice. Made fresh, it is the root of the commonly called Japanese horseradish plant grated into a wet paste. The plant, however, is very difficult to grow commercially and to transport freshly. Consequently, wasabi powder is the most widely distributed form of the product. Plus, it’s usually not even made with real wasabi.
Even in Japan, or some other countries that have successfully grown the plant, fresh wasabi roots are rarely available and very expensive where sold. A squeeze tube of wasabi is most common, but once the root is grated, the wasabi quickly begins to lose its signature pungency. Therefore, any commercial “fresh pasta” will be reformulated with preservatives and flavourings. Instead, it is very likely to find wasabi powder, packaged in small boxes, in local ethnic markets and the only advice to choose the best one is to read the list of ingredients.
Fresh wasabi has a pale green color, but it oxidizes very quickly, becoming more brown. Its flavor is hard to describe, a bit earthy and grassy. Closely related to the common horseradish root vegetable, the scientifically named Wasabia japonica also contains so-called mustard oils that irritate the nasal and sinus passages of the head when eaten. Some people wince and complain that its effect is painful.
When choosing wasabi powder, it’s important to keep in mind that most of the preparations sold in public markets aren’t actually made with wasabi. They are a more common horseradish powder made green with artificial food coloring. Sometimes, they are mustard powder, also green in color. This shouldn’t dissuade you, however, from buying it. Except for the most expensive Japanese sushi restaurants, most establishments use this wasabi powder.
If you can find wasabi powder whose packing container only lists its ingredient as “Japanese horseradish,” perhaps with a little cornstarch to keep the powder dry, you’re in luck. Another indication of true wasabi will be if the origin of production is listed as Japan, New Zealand, China or Taiwan. This is the best choice ever.
Again inspecting the ingredients list, your second best choice will be a blend of Japanese horseradish with mustard or regular horseradish powder. The latter tends to be the combination that is more potent in taste. Both will likely list the addition of green and perhaps yellow food coloring. Finally, if the package doesn’t contain real wasabi, the best choice is horseradish instead of powdered mustard as a substitute.
To make wasabi, water is added and mixed a little at a time with the powder until it forms into a thick, somewhat sandy paste. It is a proven complement to soy sauce and many types of seafood. Creative cooks have discovered other uses for wasabi, such as in sauces and dressings, treating the condiment similar to mustard paste. If you plan to use wasabi in your cooking, there’s one very important precautionary rule; you should almost never use or serve a large amount of it.
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