Wasabi recipes


Tim Anderson's Bloody Mariko

How to mix a devilishly tasty Bloody Mariko:

Serves 1

Difficulty: Bloody not difficult


A big pinch of shichimi, plus more for decoration the rim of the glass (optional)

1 teaspoon soy sauce

1 teaspoon mushroom ketchup

1/2 teaspoon wasabi

100 ml (3. fl oz/scant 1/2 cup) tomato juice

2 shots/3 tablespoons vodka or shochu (see note below)

The juice of 1 lemon or 1 tablespoon yuzu juice

A big pinch of black pepper

Tabasco or similar hot sauce, to taste

Some fresh raw crunchy veg (such as cucumber, celery, daikon, enoki mushrooms or chicory/endive), to garnish

Ice cubes, to serve


Place a spoonful of shichimi on a plate, then wet the rim of a highball glass and dip it in the shichimi to make the shichimi rim.

Stir together the soy sauce, mushroom ketchup and wasabi until smooth, without any lumps of wasabi. Combine with all the other ingredients, except the garnish and ice, in a highball glass and stir well. Add the veg garnishes and enough ice cubes to fill the glass.

I have always loved Bloody Marys, because they are basically soup. I’m a terrible mixologist because I’m not very familiar with many spirits, nor proper cocktail technique, but I can make a damn good Bloody Mary because it’s more like cooking – not

far off tomato soup or gazpacho, really. This is a Japanese-flavoured version I made for Nanban a few years ago, which is really tasty, but unfortunately it never sold very well. The problem, I think, is that people associate them too strongly with brunch, and

we don’t serve brunch. Which is a shame, because this is really delicious, and it actually goes well with food. I guess because it kind of is food!

NOTE If you come across shochu, the Japanese distilled spirit, buy it! Its flavours range from clean and light, like a vodka or sake, to earthy and smoky, like mezcal or whisky – but shochu is typically much lower in alcohol than most spirits, around 25 per cent. Pretty much any shochu will work in this recipe, but I’d recommend a sweet potato or barley shochu, if you can find them.

Recipe from Vegan JapanEasy by Tim Anderson (Hardie Grant Books, £22) Photography: Nassima Rothacker