S&B wasabi varieties
Wasabi is available mainly in paste and powder forms.
Fresh wasabi is dried then powdered, requiring only a little cool or
warm water to make a thick paste. This type of wasabi is generally
cheaper than tube wasabi and has a longer shelf life.
Simply dissolve enough in cool or warm water
to make a thick paste. Let the paste sit 4 to 5
minutes before using.
Tips for using wasabi
Freshly grated wasabi has a unique aroma and sharp, spicy kick, both of which will fade if the wasabi is left out too long. Follow these tips to make the most of your wasabi experience.
Mix powdered wasabi or dispense tube wasabi just before cooking or serving.
Wasabi that has been left out too long can be revived somewhat by adding a few drops of lemon
For those who love the unique flavor and aroma of wasabi but can’t handle the kick, simply heat the wasabi slightly. This decreases the spiciness.
Raw wasabi is grated then mixed with salt, vinegar, oil and other seasonings before being packaged in a tube.
Simply squeeze out the desired amount to enjoy the authentic taste of wasabi at any time.
Wasabi and sashimi
By far, the two most popular ways to enjoy sashimi are by dipping it into a wasabi-soy sauce mix, or topping it with wasabi then dipping into soy sauce.
Wasabi-soy sauce mix
Add a bit of wasabi to a small dish of soy sauce then dip the fish into it. This is the perfect complement to sashimi made from toro (the fatty part of tuna) or the meat of any other rich, oily fish.
Separate soy sauce and wasabi
Slices of white fish and other delicate sashimi should first be topped with a small amount of wasabi, after which the morsel is lightly dipped in soy sauce. This adds a slight punch without overpowering the fish.
Similar to wasabi paste, this sauce is mild and pleasantly sour. It can be used for a variety of dishes, imparting the zesty appeal of wasabi without the nose-tingling kick.
Like regular tube wasabi, just squeeze out what you need. It can be used as is on beef and other meat (similar to horseradish) and makes a truly unique steak sauce. You can also flavor pasta and other dishes with it. Some say it goes great with fish and chips!