Wasabi
ワサビ わさび wasabi
Also known aswasabi
At its best in Jan, Feb, Nov, Dec
When it is at its best
In seasonAvailable
How to cook
Grated
Grated in circles on a sharkskin grater; the finer the paste, the more the heat and scent come through.
With sashimi
Placed directly on the fish rather than stirred into the soy sauce, so the aroma is not lost.
Wasabi-zuke
Stems and rhizome chopped and cured in sake lees, for rice or with a drink.
Leaf wasabi
Leaves and stems dipped in hot water and sealed, which draws out the heat.
How to choose
A green cut face on the stem, with fine, closely set nodes on the rhizome. Short and thick is best.
Storage
Sensitive to drying. Wrap in damp paper, seal and refrigerate. Grate only what you need and keep the cut face intact.
Main areas
Good to know
Water wasabi is grown in spring-fed streams, field wasabi in soil. Utogi in Shizuoka is regarded as the birthplace of its cultivation. The aroma peaks about five minutes after grating and the heat fades with time, so it is grated just before use.
