Because fresh wasabi is expensive, you will want to take special care when handling it and you will want to have the proper tools. Only then will you be able to produce an authentic wasabi paste.
Top Japanese chefs grate fresh wasabi on a sharkskin grater (samekawa oroshi ki), which is simply a piece sharkskin mounted on a wooden or ceramic paddle. It is the ideal abrasive surface for grating the densely textured rhizome. Alternatively, you can use a small-toothed ceramic, co