Basic Use and Preparation

Wasabi is typically served as a condiment with sushi and sashimi, noodles, tempura, tofu, and other dishes and as seasoning for snack foods such as dried peas. Contemporary Japanese chefs are adding wasabi to salad dressings, crackers, and even ice cream. To prepare wasabi, use a vegetable brush to scrub the root and then pat dry with paper towels. Trim the top (thick end) of the root and then trim off the nodules along the root’s length to expose the green flesh. Trim only as much of the root as you plan on grating. Using a fine-tooth Japanese grater, grate the flesh, always moving the grater in a circular motion. Finally, press the grated flesh with the flat side of a chef’s knife. This step will release more flavor. Form the wasabi into a ball and let stand for 5 to 10 minutes to allow the flavor and heat to develop before serving. Rewrap the unused portion of the root and return it to the refrigerator. (For a more detailed description of how to grate wasabi and of traditional Japanese graters, see Fresh Wasabi Paste.)