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Specifications
1.Wasabi Paste2.Wasabi root is used in dip and sauce
3.Wasabi is a favorite herb
4. It's a good way to clean out the sinus
At breakfast
add prepared wasabi to scrambled eggs, omelets and hashbrowns before cooking. Wake-up Eggs Benedict with a spoonful of wasabi added to hollandaise sauce or simply serve prepared wasabi straight out of the jar and on the side with sausage.
For lunch
add prepared wasabi to mayonnaise or salad dressing for sandwiches or to French dressing for salads. Spike ready-made deli items such as cole slaw, baked beans and potato salad with a heaping spoonful of wasabi.
At dinner
substitute prepared wasabi for butter and salt as a vegetable topper. Add one (or two) spoonfuls to canned or homemade soups. Mash wasabi with potatoes or mix with low-fat sour cream for a quick baked potato topping.
Frequently Asked Questions
Q. What's wasabi and how is it different from horseradish?
Wasabi |
Horseradish |
Green root |
White root |
Processed in tubes |
Processed in jars |
More expensive |
Easy to grow |
Not as much heat as horseradish |
Fast growing |
Most grown in Japan and exported to U.S |
|
Grows in only extremely controlled conditions |
|
Grows slowly |
|
Q. How do I prepare wasabi?
A. Grind prepared wasabi in a well-ventilated room. The fumes from grinding are very potent. Using a blender or processor for grinding makes home preparation less tearful. To grate your own wasabi in a blender, wash and peel the roots and dice it into small cubes. Place the cubes in a blender jar. Process no more than half a container at a time. Add a small amount of cold water. Start with enough water to completely cover the blades of the blender. Add several crushed ice cubes. Put the cover on the blender. When the root reaches its desired consistency, add white vinegar. Use 2 or 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated wasabi. If desired, lemon juice can be substituted for the white vinegar.
The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. Place the mixture in small glass jars and store in the refrigerator.
(This method is used by several readers and is not guaranteed. Methods of preparing wasabi differ and you may want to try different methods until you find one that works best for you or simply go to your local market and purchase commercially prepared wasabi--it's easy and delicious!)
Q. How do I grow wasabi?
A.According to an online gardener's network, you should plant wasabi roots as soon as the ground can be worked in the spring. Plant the roots up to six inches deep and one foot apart. If you are planting multiple rows, give them two to three feet between the rows. Wasabi will tolerate almost any soil. A slightly acidic soil is preferred. Wasabi roots are known to spread and multiply easily. Keep the roots weeded early in their life and supply ample water in dry periods. Add mulch for nutrients and to retain moisture. Roots are hardy and do not normally have any insect, pest or disease problems. When planted in early spring, horseradish can be harvested in the fall. Some gardeners leave wasabi in the ground, only pulling what they need when they need it. During the process of pulling roots, thin them out if they are crowded. Wasabi is a perennial. (Of course these directions depend on your gardening zone. For specific questions, contact your local county extension agent.)
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