C/- Post Office
Don, Tasmania
Australia 7310
Phone
0417 519 093 (Melina)
03 6398 1633 (Stephen)
Fax
03 6398 1633
ABN
30 128 404 777
Wasabi is a member of the mustard family and is a highly prized condiment in its native Japan. It is traditionally consumed with sushi, sashimi, tofu, soba noodles and tempura and has an extremely intense flavour, similar to hot mustard but sweeter. Wasabi is also becoming a popular condiment in Australian cuisine in a broad range of Western-styled seafood and beef dishes.
Preparing and using fresh wasabi stems
Despite what you may have heard or read, the familiar green paste
of wasabi is not made from the root of the plant, but the stems.
The stems are short, thick and quite knobbly in appearance,
and only develop their amazing flavour when grated properly
to form the smooth green paste.
Traditionally the Japanese use a Shark Skin grater (Samegawa Oroshi) to prepare wasabi paste, however these can be difficult to find in Australia so a very fine-toothed grater such as our wooden graters are an ideal substitute. First, give the wasabi stem a quick wash and a very light peel to remove the outer skin. Next, grate the stem in a circular motion to produce a very fine, wet paste, which is then moulded into a loose ball and allowed to rest for 1-2 minutes.
A drop of water may be added to moisten the paste, and a little sugar if desired. Giving the freshly-grated wasabi time to rest is important as it is this stage that allows it to build its full sweet flavour and intense heat.
Many first time users of real wasabi are surprised to find the paste is not as brightly coloured as the imitation wasabi paste they are used to. There is a very good reason for this - REAL wasabi is not full of artificial colours and preservatives! We think you’ll soon realise the slightly paler colour is all part of the real wasabi experience, and its proof that what you’ve paid for is 100% pure wasabi.
After the resting period, the wasabi paste is served either direct with the meal, or presented in a series of small bowls with other condiments (such as soy sauce and pickled ginger). Consumers may then mix the wasabi with other condiments to their taste, and dip their sushi, noodles etc into it.
Grated wasabi loses its intense flavour within a few hours and generally has little flavour left even if stored in a refrigerator overnight. For this reason fresh wasabi stems should always be grated freshly prior to each meal.
Serving size
100g of wasabi stem will provide approximately 8-10 average serves.
Preparing and using leaves, leaf stalks and flowers
Wasabi leaves, leaf stalks (petioles) and flower stems carry the distinctive wasabi flavour yet are much milder than the stems. The deep green, glossy leaves are a tasty and attractive accompaniment to caviar, salmon, salads, mashed potatoes, and as a garnish or pickled. The crunchy leaf stalks can be used similarly to spring onions as they add a fantastic fresh crunch and unusual flavour to salads. The beautiful small, white, star-shaped flowers brighten up any dish and also bring a mild yet tantalising flavour.
Storing wasabi
The top of the wasabi stem is the area of highest flavour so we recommend using every last bit, right to the base of the leaf stalks. Unused portions of wasabi stems can be stored for up to three weeks if handed properly. Simply wrap them in kitchen paper or similar to keep them dry, then pop them in a snap-lock bag and into the vegetable section of your refrigerator. Change the kitchen paper every few days.
Wasabi leaves, petioles and flower stems can be easily stored in the vegetable crisper section of the refrigerator for up to two weeks. Placing them in a sealed container or snap-lock bag will help prolong their freshness.
