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FAQ
Uses of wasabi
Wasabi adds a unique flavour, heat and greenish colour to foods and, thus, it is a highly
valued plant in Japanese cuisine. Wasabi is described as having a sharp hot taste with pungent
smell but the heat component in wasabi is different from chillies, and the hotness quickly
dissipates in the mouth leaving an extremely pleasant mild vegetable taste, with no burning
sensation at all. Wasabi adds aesthetic and culinary appeal to many foods and is considered 
staple condiment in the Japanese diet. Recently, it has found widespread appeal in western
cuisine due to its ability to change an ordinary dish to an extra special one by improving the taste
(with addition of a spicy flavour) and eye appeal i.e. by decorative contrast of the light green colour. 
As a result, it is becoming a new flavour for the rest of the world.

All the plant parts of wasabi possess some flavour but vary in the sharpness they deliver and are, 
therefore, used for different purposes. Basically, 
wasabi can be served in three ways
These are as a condiment on the side of a dish, as a spice or herb in a dish and as wasabi
flavour in processed foods. Rhizomes are the most popular tissues used to prepare fresh paste to
be placed in a mound on a dish next to sliced raw fish (sashimi), spread on the raw fish in sushi
preparations, or served on a small dish to accompany a bowl of cooked noodles. Sometimes
grated wasabi is mixed with other ingredients like soya sauce and vinegar to prepare a dip for use
with raw fish or other dishes, according to individuals’ choice. Tofu (soybean curd) is often
decorated with grated wasabi.

Wasabi petioles and leaves are pickled in sake brine or soya sauce and are popular
accompaniments for white rice. Sometimes fresh leaves are used in salads and dried leaves are
used to flavour cheese, salad dressings or crackers. A wasabi wine is sold (mainly as a novelty)
in some Japanese specialty stores as well as a high alcohol content wasabi liqueur.

Lower quality wasabi stems are commonly mixed with European horseradish (Armoracia
rusticana) powder, mustard and food colour to produce ‘wasabi’ paste in tubes or to sell as
wasabi powder. In New Zealand, a variety of genuine wasabi flavoured quality products e.g.
sauces pasts and mayonnaise have been developed to add to snacks and foods. Genuine wasabi
products contain only wasabi and are not diluted with European horseradish, beet extracts or
mustard. If possible avoid wasabi products that are highly coloured with artificial additives
(either bright green or yellow) as many of these products also contain other sources of taste
which interfere with the clean taste of pure wasabi.