Its pale, lime green flesh appears somewhat dry and emits little aroma. However, once grated it reveals a creamy, moist consistency with a fiery, mustard-like flavor and pungent fragrance. Traditionally used as an herb and flavoring agent for condiments and in various dishes. Peel and grate your fresh Wasabi and puree with mayonnaise to use as a condiment, grate into a paste or toss minced Wasabi with sesame oil, soy sauce and rice wine vinegar, and mix into a dressing or marinade. The fresh wasabi that we are proud to carry is grown off of the Oregon Coast, USA. This wasabi is grown using a semi-aquatic system that allows the growers to use much less water that traditional wasabi growing techniques, thus lessening their impact on the environment.
Important note: Once it’s grated, the heat and flavor evaporate from the paste in about half an hour. It has to do with breaking the cell walls (maceration). Once the rhizome is grated and the cell walls broken, the heat and flavor are volatile. If the Wasabi darkens when stored, peel the outer layer lightly with a potato peeler (we prefer the back of a knife) before grating. The cut areas will oxidize only superficially; the heat and flavor will remain unchanged under the oxidized layer. See Storage Tips for the correct ways to store fresh Wasabi.
Keep refrigerated until ready to use. Best when consumed within one week of receiving.
Wrap each individual rhizome in a wet paper towel and refrigerate in an open bowl or an open plastic vegetable bag. Re-wet the paper towel every few days. If the Wasabi darkens, peel the outer layer lightly with a potato peeler (we prefer the back of a knife) before grating. The cut areas will oxidize only superficially; the heat and flavor will remain unchanged under the oxidized layer. Chef Morimoto suggests storing the rhizomes in ice water, changing the water daily. The rhizomes will darken around the edges, but you can just scrape off the outermost layer with a vegetable peeler before grinding.