Smoke & Powders - Wasabi

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates, is harvested at almost two years of age, when the rhizome (main root) has reached a length of four to six inches. The stem or root section that grows above the dirt or moisture is the part of the plant that is harvested to make one of the most popular seasonings in Asian food preparation and consumption, a condiment referred to as Wasabi or Japanese horseradish. Fresh Wasabi is not often available, so the alternative is to use a Wasabi paste or ground Wasabi that can be used to make the spicy paste. Wasabi products are most often used in raw fish dishes, such as sushi or sashimi as well as for serving with various varieties of cooked fish, noodle dishes, salads, and for making into sauces, dips or marinades. It is a common flavoring for soba and udon noodle dishes and meats, seafood, and dim sum. Other ingredients such as soy sauce (Wasabi-joyu) or rice wine may be blended with our Wasabi powder to provide added flavor.