How do you use Wasabi?

[Robt]

Well real Wasabi is available in Seattle for about $60 per pound. I was told by my green grocer that the chunk I would use for a dinner would be abou$10 worth and he'd bring some in and call me. I'm anxious.

[rickell]

what does it taste like?

[BreezyCooking]

I think everyone "tastes" things differently, but to me it tastes horseradishy but much MUCH hotter & without the vinegar that processed horseradish is made with.

[GB]

I am not sure, but but I think rickell is asking what the real stuff tastes like as opposed to the green stuff. I have only had the green stuff so I really don't know the answer.

[cdub1012]

Wasabi is great! if you like the taste, I also recommend the japanese wasabi peas as a snack. They are crunchy with a slight wasabi flavor. They're not too hot either.

[Claire]

ironchef, when I was in Hawaii, my Chinese friends would take hot mustard and mix it with soy sauce to use as a dip with some zip for dim sum. They also would do that and pour it over other kinds of food if it was too bland. (they were northern Chinese by-way-of Taiwan if I remember correctly). Thus you get a similar zip in your food without using a Japanese ingredient! Like most of you, I've only had the green stuff (I refuse to call it Americanized since it has no English on the packaging, so I assume Japanese can't afford the real thing either!). My addition to uses is it is great in salad dressings. I add a dolop to ranch dressing and make a slaw with it, or a dab to vinegarette.

[Angiebc]

Hi Alex

Am I too late giving my 2-cent worth of what I know about wasabi. I'm no Japanese & I love Japanese food & wasabi to go with it. I was having lunch in a Japanese restaurant when the Japanese manager corrected me on the right way to dip sushi & raw fish in wasabi. The wasabi sits in small dish of light sauce specially made for sushi & raw fish. One mustn't stir & thoroughly mix the wasabi & sauce. Simply pick the wasabi onto the raw fish or sushi.

Also, not to eat too much especially if it's in the powder form.

The taste & feeling of wasabi is different from chilli. While writing, I could feel tears rolling down & 'smoke' coming through my nose & ears. The after feeling is just great.

Just enjoy.

Angie

[Banana Brain]

I just use it as a palat clenser when I have sushi. Its taste overpowers... everything.

[erinmself]

I made some vegetarian kind of California rolls and spread a little wasabi on the nori before adding the rice and everything else. A little goes a long way!!!! I only used half a teaspoon and I felt like I had several cuts on my scalp being drenched with rubbing alcohol.

[marmalady]

Look here for fresh wasabi and products:

http://www.foodsfortrade.com/manufac...ile.php/id/408

I've had it before; was able to find it -once!- at Yauhan in Fort Lee, NJ; it was wonderful; crisp, and sharp and fresh tasting, totally different from the powder or paste.

[GB]

Marm did it have the same kick as the powdered stuff? I have heard fresh is no where near as hot, but my source is not really reliable.

[Poppinfresh]

Best use I've ever found for wasabi (since I don't really like sushi) is mixed in with mashed potatoes. Good stuff, good stuff. There are some other things I use it for (part of a marinade for a flat iron steak, I make a wasabi-cucumber salad dressing, etc.), but best use is on the taters.

[lawchick04]

Ever tried wasabi peas? They're little dried peas with a strong, hot wasabi flavored crust. You can find them in little cans in the Asian foods section of your grocery store. I like to crush them, mix with some panko bread crumbs and use them as a crust for salmon just before broiling.

[Little Miss J]

lawchick now I have something else to buy when I make a trip to the asian grocer - live in the country...I am lucky to be able to get Wasabi at my local supermarket! Usually its not in stock.

[GB]

For those that do not have a store that carry them, you can get wasabi peas online.

[lawchick04]

Miss J -- If you find the peas, indulge! :) Panko breadcrumbs are not necessary for crusting...they just help to cut a bit of the heat. The great thing about wasabi (and wasabi peas) is that it doesn't have a lingering heat like some peppers; it's more of a quick zip of heat that cools off in no time.