Wasabi

Wasabi (わさび) is a Japanese condiment originally made from the rhizome of Eutrema japonicum, a plant whose slow and demanding cultivation explains the rarity of genuine wasabi.

Its heat does not work in the same way as chilli: it rises quickly towards the nose, develops fresh, vegetal notes and then fades without lingering for long in the mouth. Most commonly available wasabi products combine horseradish, mustard and a varying proportion of genuine wasabi to provide a more consistent flavour at an accessible price. The ingredients therefore make it possible to distinguish standard products from preparations containing a higher proportion of Japanese wasabi.

Wasabi in a tube is ready to use and can be measured directly, while powdered wasabi must be mixed with a little water to form a paste and makes it easier to adjust its texture and intensity. A small amount is enough to accompany sushi and sashimi, where the wasabi highlights the flavour of the fish without masking it; it can be placed between the rice and the topping or served separately with a Japanese soy sauce.

It also accompanies soba noodles, grilled or raw fish, red meat, tofu and vegetables. Mixed into a sauce, dressing or Japanese mayonnaise, it adds a lively, aromatic note that balances richer preparations. To preserve its character, it is best added towards the end of preparation and should not be cooked for too long, as prolonged heat quickly weakens its aromas and pungency.

The choice between tube and powder therefore mainly depends on the intended use, the desired intensity and the level of refinement required.

There are 10 products.