Pure Wasabi Powder
When first experiencing Pure Wasabi Powder, its gentle nature is at the forefront. Wasabi powder, before it’s mixed with anything, smells sweet; it’s vaguely reminiscent of peas, it’s got a hint of jasmine in its top notes and displays a profoundly vegetal, earthy flavor. After mixing into a paste the heat develops. The familiar, sharp pinch that we expect from wasabi comes forward but it does not linger, and the flavor fades into an almost nutty, verdant finish.
To understand Pure Wasabi Powder, we have to jog around a bit of a deception. The most avid sushi eaters, even in Japan, have most likely never had pure wasabi. Almost all commercially consumed wasabi is a much more affordable blend of horseradish and mustard, with some wasabi and a coloring agent. By most estimates, 95% of sushi in Japan—and 99% in the US—serve ersatz wasabi as a matter of course. Wasabi is a finicky plant, difficult to get to take root and then tricky to grow except in very specific conditions, and it grows slowly, taking up to three years to reach maturity. It cannot grow fast enough to meet demand, hence the push for faux wasabi and hence the consequential market result turning pure wasabi into one of the most expensive crops in the world.
Tips From Our Kitchen
To reconstitute Pure Wasabi Powder into a paste, start with a 2:1 ratio; for every two teaspoons of powder, add one teaspoon of water. Add a touch more water if you want it to be thinner. To develop full wasabi flavor, mix into a paste and invert the mixing bowl so it sits face down on a plate. This will force the gases it is releasing to go back into the wasabi paste rather than up and out, and create a fuller flavor. Let sit for ten minutes, and then use it to top sushi or fish.
Wasabi paste will start to lose potency about 15 minutes after it reaches peak flavor, so it should only be prepared for immediate use. It will also lose flavor under heat, so it’s best to use it right at the end of cooking, or add to cold items. If you want to branch out beyond seafood, add it to guacamole or make a wasabi vinaigrette. Stir into hummus, or make a spicy aioli. Add to deviled eggs for an extra-devilish kick. Adventurous cooks have also experimented with wasabi ice cream and added it to a mixed-chocolate bark.
Our Pure Wasabi Powder is cultivated in China.
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Serving Size1 tsp
Amount Per Serving
% Daily Value*