Yuki Gomi, chef, teacher and friend of The Wasabi Company, tells us all about fresh wasabi and how to use it at home.
See more from Yuki at Japanese Food. Simply. All photos by Keiko Oikawa.
Did you know that most commercial wasabi doesn’t actually contain any real wasabi? It’s necessary to substitute since the wasabi root is one of the most expensive vegetables in the world and is considered a highly gourmet ingredient even in Japan. Real wasabi is not so overpowering as commercial wasabi and has a more sophisticated flavour so it’s perfect to enjoy for a little treat.
What is wasabi?
The true wasabi plant is part of the Brassicaceae family which also contains horseradish, radishes, and mustard. The rhizome of the wasabi plant is used which is the underground plant stem, similar to the edible part of ginger — it’s often grated at the table in Japanese restaurants.
It's best to grate the wasabi right before you eat it to enjoy the aroma; it has a fleeting ten-minute window where the flavour is most powerful, then you can fully enjoy the intense hotness with sweet undertones that comes with fresh wasabi. You will be able to tell the difference between real and substitute wasabi from the texture, real wasabi will have a gritty texture from grating rather than a smooth paste.
What are the health benefits of wasabi?
Wasabi has some incredible health benefits which make sourcing the real thing worth it when possible. It’s a powerful anti-parasitic food containing ITCs which are effective against the parasites that can be present in seafood which is why it’s such an ideal accompaniment to sushi and sashimi — it even helps prevents food poisoning as it contains allyl isothiocyanate which inhibits the growth of Salmonella sp.
It’s great for your overall body health too keeping your cholesterol and circulatory system in check while helping to regulate blood pressure. It’s also a powerful anti-inflammatory and immune-system booster which has many overall benefits for the body. It’s very high in vitamin A and B vitamins and also contains calcium, iron, magnesium, and fibre so it provides a lot of support towards a healthy and balanced diet.
Where to buy fresh wasabi in The UK?
Wasabi needs a very particular environment to grow, with fresh running water. There's a very successful and secretly located wasabi producer in Europe which luckily for us is based in the UK, in Dorchester — The Wasabi Company.
Watercress growers since the 1850s, Jon Old’s family had excellent knowledge as well as the right conditions for a wasabi farm and now the farm supplies chefs all over Europe – including myself! I always have fresh wasabi for my sushi classes so if you want to experience fresh wasabi grated at the table then check out my next sushi class here.
They have so many fresh and artisan wasabi products available, from the fresh plant to wasabi flowers, leaves and stems and also wasabi powder which is a good alternative for when you can’t use fresh wasabi as it contains a much higher wasabi content than the commercial pastes.
How to prepare wasabi?
The easiest way is with a wasabi grater! Traditional graters are made from shark skin as it has the perfect texture to create a paste from your rhizome. However, if you don’t want to use a product made from animal skin, you can buy some wonderful metal Japanese wasabi graters online from The Wasabi Company which make it much easier than an ordinary grater or knife.
How do I store wasabi?
You do not want to waste any of your wasabi so there are a few ways to store it.
Rhizomes will store well for two weeks in the plastic bag they were sent in. Keep the bag in the fridge unsealed. Rinse in cold water every 1-2 days for maximum shelf life.
If you want to freeze leftover wasabi, grate it to a paste, wrap in cling film and freeze immediately. When you are ready to use, allow it to de-frost, mix and serve. Whole rhizomes do not freeze well as they lose flavour and pungency.
How to use wasabi in your recipes?
Not just a side to sushi and sashimi, there are many interesting recipes to try with your fresh wasabi. You can even replace horseradish with wasabi in many dishes such as with a roast dinner for an interesting twist or as a wasabi mash.
Why not try these recipes by Yuki - Pickled Wasabi with Soy Sauce or Wasabi, Cucumber and Cauliflower Pickle
© Yuki's Kitchen Ltd. 2021
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
