Wasabi Mayonnaise

Wasabi Mayo

Preparation info

  • Makes

    ½–⅔

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Japanese horseradish is a small nubbly root with broad, ruffle-edged leaves that grows in marshy fields. The inland areas of the Izu Peninsula are known for their prized wasabi fields, which are irrigated by the cool mountain streams nearby. The sharp, clean zing of this fresh condiment has won many fans on both sides of the Pacific.

The fresh root is occasionally sold in the United States, but far more common is the dried and powdered form. Playing with the powder one day in