fresh wasabi
Most of know wasabi as the green ‘stuff’ that you get in sushi bars. This powdered form, which is re-hydrated, to form the green paste they serve up can be quite strong in taste and can pack a real kick if you eat too much in one go or if it hits the roof of your mouth consequently creating a burning feeling in your nose.
But how many of you have tried fresh wasabi root? Let me tell you… its a revelation.
I’m not talking about the other ‘fresh’ wasabi you get called Kisame Wasabi, sold frozen from some Japanese supermarkets, which is actually the leafy tips of the Wasabi root. Kisame Wasabi is really nice with seared o-toro however is not quite like real fresh wasabi root.
Known as “Japanese horseradish”, wasabi root is used as a spice and has a very strong flavor. Its hotness is similar to a hot mustard rather than a chilli, so you feel it more in your nose rather than your mouth. Fresh wasabi is a rare treat and difficult to source from most oriental supermarkets, however yet again the legend that is Japan Centre seems to be the only place in London where you can source this, though it is naturally very expensive. Saying that they are happy to cut pieces that cater to a more manageable budget.
Fresh wasabi is milder and sweeter than its powdered form and really goes well when eaten with white fish such as sea bass or sea bream. There are only a couple of restaurants in London where I’ve been lucky enough to have this – Matsuri, Yoshino and Atari-Ya to name a couple.
You can see what fresh wasabi root looks like in the picture above, along with the type of grater to use to create a paste from it.
I abosultely love it! shame its not cheaper….
