How do I prepare my fresh wasabi for eating?
What do I need?It’s really easy to do, and even simpler with the aid of a couple of inexpensive tools. We have sourced these tools from Japan and are passing them on to you at the best possible price as we feel they are essential if you are going to experience the very best that fresh wasabi has to offer. Buy them here. Although it appears Parmesan style graters will work just as well, the set of teeth on these tools means a lot of your valuable wasabi will be left behind on the grater and it is very hard to remove. Above all it is essential you grate the wasabi into a fine paste to generate the best flavour and the all important, pungent heat.
Preparing fresh wasabi
This is your guide to preparing fresh wasabi paste from the revered wasabi rhizome. The rhizome, often mistaken for a root, is a swollen stem that builds height as the leaves grow from the crown of the plant, much like a palm tree.
Follow the instructions below to produce an authentic, fresh wasabi paste with a naturally aromatic, floral flavour backed with the unmistakeable sweet pungency of real wasabi.
After rinsing the rhizome under cold running water, follow these easy steps to preparing your fresh wasabi.
Peeling is not essential but any dark patches of skin can be removed for a cleaner paste. Remove the stems as shown in the image.
This will reveal the greenest, sweetest wasabi; it is here you should start to grate. Once you have finished removing the stems your wasabi should look like this
Using a wasabi grater, grate in a circular motion; this effectively advances the wasabi to a fine paste. Keep grating until you have as much as you need. Don’t grate too much in one go as it will lose its flavour after 15 – 20 minutes and you can always grate more.