Featured Herbs and Spices

Wasabi Know Your Herbs and Spices

wasabi

photo courtesy of Flickr Dave Nakayama https://www.flickr.com/photos/dnak/

Wasabi is also known as Japanese Horseradish. Its use originated in Japan where it grows wild and in other parts of Asia. Wasabi is presently cultivated in these regions as well as in the west coast of the United States.
This plant is a member of the Brassicaceae family which also includes mustard, cabbage, broccoli, Brussels sprouts and cauliflower. Radishes including horseradish also belong to this family.
Although the leaves contain wasabi’s heat and flavor, rhizomes are used to produce the famous powder.
Ground wasabi holds a heat similar to a strong mustard or horseradish. The fumes aggravate your nose but quickly disappear.

Wasabi is not oil based so the heat doesn’t linger. The heat from wasabi is from a different chemical reaction than chilies.
Use this to add heat to cold dishes. It is best known as a condiment for sushi. Store it in the refrigerator.
Most preparations you buy are not 100 percent wasabi. This plant is difficult to cultivate making it very expensive. 

Visit a Rare Wasabi Farm Video

Ground wasabi rhizome is used to create popular snack foods. The powder is used to coat roasted peanuts and peas for an extra kick.

 

Check out Wasabi Recipes on Daily Dish Magazine’s Cook n’ Guide

Cooknguide.com Learn to Cook Video Tutorial Series

 

Tuna Steaks with Wasabi Cream 

Seared Tuna Crusted with Wasabi and Sesame Seeds

Carrot Salad with Wasabi Dressing

Wasabi Guacamole 

Asian Chicken Meatballs with Wasabi

Wasabi Paste

Wasabi Tuna & Noodle Salad

Wasabi Mayo

Sweetened Wasabi Chicken Wings

Wasabi Dipping Sauce

Simple Homemade Wasabi

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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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