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Old 06-24-2008, 11:15 AM   #1
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Substitute for wasabi paste?

I found a new recipe that requires wasabi paste and I can't find any at the regular grocery store? Any suggestions on what to use for "heat" instead?

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Old 06-24-2008, 11:16 AM   #2
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Did you find wasabi powder? If you can find the powder then mix with water according to directions and use.

What is the recipe - that might help in which "heat" we suggest.
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Old 06-24-2008, 11:17 AM   #3
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Fresh horseradish might work, depending on the recipe. True wasabi is a member of the horseradish family.
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Old 06-24-2008, 11:20 AM   #4
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What is the recipe? That might help us suggest an alternative. Horseradish is usually the closest thing to use, but might not work well in all recipes.
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Old 06-24-2008, 11:20 AM   #5
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IMO, there isn't any great sub for wasabi paste or powder. Horseradish has the "whop" but tastes pretty different to me.

You can find wasabi in any asian grocery, if you have access to one of those. The powder is often in regular supermarkets.
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Old 06-24-2008, 11:21 AM   #6
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RE:wasabi

I didn't find wasabi powder either.

The recipe was for a "soba salad with soy-wasabi vinaigrette"-just steamed viggies, soba noodles and dressing made of rice vinegar, soy sauce, oil and wasabi paste.
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Old 06-24-2008, 11:23 AM   #7
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Thanks for the suggestions, I'll give horseradish a try.
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Old 06-24-2008, 11:23 AM   #8
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There really is no sub in that recipe if you want it to taste like wasbai.

I'd suggest twisting it around some and using ginger instead of wasabi.
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Old 06-24-2008, 11:24 AM   #9
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I have made a horseradish vinaigrette before and feel you can use some horseradish just fine. No, it won't be the same as wasabi - but it will suffice in this instance. I also might be tempted to use some garlic-chili paste that comes in a jar. I love that stuff and that will definitely have that Asian flair you are looking for.
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Old 06-24-2008, 11:43 AM   #10
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Wasabi is Japanese horseradish. It is made by combining wasabi root, horseradish, mustard and food coloring. Wasabi is very expensive so many sushi bars make their own with grated horseradish, ground mustard seeds, and food coloring, leaving out the actual wasabi root.
I can barely taste the difference so using horseradish along with mustard seeds would give you the same taste. Who would know the difference?
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