Wasabi

Wasabi

By
From
Encyclopedia of Food and Cookery

Japanese wasabi is seldom found in its fresh form, although it is now being grown in Tasmania. The fresh root is peeled and grated on tiny graters and is searingly hot, like common horseradish or hot English mustard, so you need only a little. It is found commercially in several forms: a light green powder which is reconstituted with a little water; and in squeezable tubes. Serve in a little mound in a small dish with Japanese dishes or add to salads and dressings. It is the traditional accompaniment to sashimi and sushi along with soy sauce.

Ingredients

Quantity Ingredient
see method for ingredients

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