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I have just returned from a dinner in a Japanese restaurant where I tasted Wasabi.

I would like to know which are the ingredients of this sauce, which is the recipe and if it easy to make.

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Every once in awhile I've seen it at Pike Place Market in Seattle. – Michael at Herbivoracious Jul 28 '10 at 2:21
How is this off topic? – jfar Dec 30 '10 at 16:48
Don't know probably some new policies... – Drake Dec 31 '10 at 16:11

closed as off topic by Aaronut♦ Dec 30 '10 at 2:32

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2 Answers

up vote 5 down vote

This is remarkably simple.

Simply take some wasabi powder and mix with equal parts water adjusting for desired consistency.

Update - Regarding fresh wasabi. As indicated in my comment below fresh wasabi is very rare and not often seen outside of Japan. It is very expensive and is considered a delicacy. Nearly any wasabi you'll find in North America, and likely Europe too, is going to be made from a wasabi powder. The powder is typically a combination of low quality wasabi (if any), regular horseradish, mustard, cornstarch and food coloring.

If you do get your hands on fresh wasabi then you would grate it with a very fine grater. Typically sharkskin or ceramic. The fresh root would provide some natural moisture so you may not need to add much water to adjust consistency, if any.

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What about fresh... Do any supermarkets sell the root? – Ocaasi Jul 27 '10 at 21:16
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Outside of Japan? Unlikely. It is extremely perishable. The only place I've ever seen it is a specialty asian market in the USA called Mitsuwa. It is also ridiculously expensive. The last time I looked (localized obviously) it was in excess of $60 USD/lb. If you've eaten wasabi/sushi in North America, it is extremely unlikely it was fresh wasabi. – hobodave Jul 27 '10 at 21:26
Wegmans in Pittsford, NY occasionally (couple times a year) gets sushi ingredients flown in from Japan, including wasabi root. – ceejayoz Jul 28 '10 at 2:10
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When I lived in Japan, everyone everywhere just used the same brands of wasabi paste you can buy in the Japanese section of your supermarket elsewhere. No point buying the "real" stuff - the best Japanese sushi connoisseurs often can't tell the difference. – MGOwen Sep 21 '10 at 3:32
up vote 1 down vote

I think genuine wasabi root is gaining more of a foothold in the states. I found packaged grated wasabi root at Whole Foods market last time I was in the sushi section. Fresh wasabi has a wholly different flavor profile IMHO, much sweeter and without that nasal-clearing quality of horseradish.

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