Wasabi en tube, House Neri Wasabi, 43g

Wasabi in tube, House Neri Wasabi, 43g

Wasabi paste with its pretty green color is a unique condiment in Japanese cuisine, with a powerful spicy taste and essential to accompany raw fish sashimi and sushi dishes. Its use can be equivalent to that of mustard and can also wonderfully enhance cold soba noodles, salads or meats. Don’t hesitate to mix it with soy sauce to add a unique yet very Japanese aromatic spiciness.

Wasabi (literally, mountain flower), also called "Japanese mustard", is a root of the horseradish family which was used as a medicinal herb that was grated to obtain wasabi paste. It is found to accompany sushi, sashimi, but also fish, tofu or noodles.

You can combine it very well with citrus juices for a fresh and delicious mixture to enhance your salads. But also goat's or sheep's cheese, crème fraîche, mayonnaises, vinaigrettes...

Excessive consumption of wasabi can have laxative effects.

There are different types of wasabi

Misho wasabi, the most common. Its roots, stem and leaves are all green, it takes 12 months to grow.

Mazuma wasabi, rarer. Its root, stem and leaves take on darker colors going towards purple. It matures after 2 years. Being rarer, it is also more expensive.

Little cooking tip:

Very good to accompany red meat, you can prepare wasabi butter very simply. Just take 20 g of semi-salted butter at room temperature and 1 teaspoon of wasabi from a tube. Place it all on a piece of plastic wrap. Close it by forming a small cylinder and place in the refrigerator for at least 30 min.

Cut the cylinder into strips to place on the hot meat when serving.