Substitute for wasabi paste?

[RRT2005]

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?

[kitchenelf]

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.

[Andy M.]

Fresh horseradish might work, depending on the recipe. True wasabi is a member of the horseradish family.

[GB]

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.

[jennyema]

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.

[RRT2005]

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.

[RRT2005]

Thanks for the suggestions, I'll give horseradish a try.

[jennyema]

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.

[kitchenelf]

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.

[DramaQueen]

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?