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Real Fun With Real Wasabi ®


The best part of being a spice merchant is the taste-testing process. We’re pretty serious about only putting our name on things we love, so every now and again we’ll make a really over-the-top staff meal. It’s mostly test out new blends and spices, but also not-so-secretly because we’re all gluttons. Our one spice merchant with a seafood allergy is off today, so today is the day for homemade SUSHI with Real Wasabi ®!

Real Wasabi® is a new offering for us. Wasabi is notoriously difficult to cultivate. This special product is grown in the traditional Japanese “Sawa” method, using constantly circulating spring water. This manner makes the rhizomes take longer until they’re mature enough to harvest- up to two or three years- but produces the cleanest, purest taste. When fresh, wasabi can be grated with ceramic or shark-skin graters to produce a paste, or sold dried as we carry it, and rehydrated in equal parts with water.

The flavor is grassy and vegetal;  milder in heat than “faux” wasabi (the mix of horseradish, mustard, and food coloring that you know so well), and without the tear-inducing burn, either.  The dried form is closer to army green than the neon-hued stuff you’re used to, and creamier in texture as well. Letting the paste stand covered for at least ten minutes allows the flavors to develop, so be sure to give it some time.

We enjoyed it as a condiment on these spicy tuna and scallop rolls, veggie rolls, black cod hand rolls, seared ahi and ahi sushi, Japanese barbequed black cod, flash-salt-cured and seared diver scallops, and yes, even some on this mango we salt cured on a Himalayan salt plate! We mixed a little in with some Japanese mayonnaise, too, and used it as a dipping sauce for those sugar peas. We might have to roll home from the shop today…

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