Trying to replicate wasabi almonds using Penzeys wasabi powder. Cannot retain the kick from the wasabi no matter what. Tried half a dozen things. Even with zero heat exposure wasabi loses its bite after drying.
Found this answer and got excited, but apparently it's wrong. Wasabi is not activated by oil, at least not the stuff I have. To clarify, I have explored all answers to that question, none of them solve my problem, and I am asking a different question in an attempt to understand how the process works.
What do the commercial guys do to lock in the kick?
What I found so far
I can't find anything about the manufacturing process online. Closest I found was one stray comment on a wasabi pea recipe mentioning that the wasabi itself is not exposed to heat, but obviously that alone isn't enough.