How is wasabi made
Commercially prepared wasabi is pale green edible paste with a fiery heat similar to horseradish. In the U.S., it is commonly served as a spicy condiment with Japanese sushi and sashimi. The flavor of wasabi is fresher and more intense, however, if you prepare it yourself.Wasabi RootWasabi, known as Wasabia Japonica or Eutrema wasabi, according to a Haystack Observatory MIT website on wasabi, is a leafy rhizome–meaning it has an above-ground root. The root is the part used to make wasabi.Preparing WasabiTake a fresh green wasabi root with the leaves still remaining, to ensure it is fresh. The top leafy part is pared away and the root is scrubbed to remove dirt, according to a Mangajin article on wasabi entitled “Wasabi” by Elizabeth Andoh.GratingUsing a fine grater, grate the top of the root where the leaves were pared away until you have a fine paste; a steady circular motion is best, according to Elizabeth Andoh. The paste should be creamy in texture and a fiery flavor; use the wasa
