Real wasabi

16 comments

1. Real excited for this one. It tastes as if wasabi had a baby with a daikon. The spiciness is much milder and a bit grassy. The nose burning is barely there and dissipates quickly. Looking forward to using it more often.

2. It’s amazing! I recently had 800g of A5 wagyu so I bought a bunch of wasabi roots and dry aged the meat coated in the wasabi. My eyes were burning but it was by far the best steak I’ve ever had

3. Real Wasabi isn’t cheap either, and can be hard to find. Good luck!

4. I feel so lucky I get to play with wasabi and A5 everyday.

5. Another method you can try is to make something that looks like relish out of wasabi. Finely chop it as if it were garlic, and maybe add a bit of oil or soy sauce or something, and then top your sushi with it.

   It’s super delicious – I used to go to a sushi place in San Diego that served it like that on top of salmon nigiri, and it was *insanely* good!

6. Never had any of the real deal only horseradish. :'(

7. Where’d you get that stem if you don’t mind I ask? If I had to guess, I’d say oregon coast…looks like it has a little black root fungus on it near top (you can cut or scrape off, still good). You should try some of mine – growing misho wasabi in spring water in California. I’d be interested to see what you think

8. I love wasabi and horseradish, but haven’t tasted fresh wasabi. Big difference between texture!
   So my next purchase will be real wasabi. Thanks

9. This is a dumb question, but I’ll ask it anyway…

   If you were to eat that piece of wasabi as it is, would it be… Good? Spicy, surely, but would it be good??

10. I’ve only had real wasabi a few times and it’s nice and mild, but I’ll eat that wasabi from the green powder all god damn day. It’s still delicious and if you think I’m gonna spend the money to buy a wasabi root every time I want wasabi then I’ve got news for you pal

11. After decades of only eating the fake wasabi, trying the real deal was a let down. I much prefer the fake stuff

12. You need to put is in a bowl and flip it upside down. The flavor will be further enhanced

13. Tried fresh, and could never go back. Glad my local sushi place offers fresh wasabi on demand!

14. Btw, there are Wasabi in tubes that uses real wasabi. I’ve tried a lot of the tubed ones and this is my favorite because it has whole crunchy bits and it isn’t that spicy.

    Just an example.

    https://www.amazon.co.jp/-/en/15511/dp/B074TK1S4F/ref=pd_aw_day0fbt_img_sccl_1/356-0417656-1277624?pd_rd_w=JcpZe&content-id=amzn1.sym.98070ae7-a553-46be-b686-301ae2ebcd68&pf_rd_p=98070ae7-a553-46be-b686-301ae2ebcd68&pf_rd_r=SG8SBP00QRDP2ZCZF4PT&pd_rd_wg=E47J8&pd_rd_r=3a2221ca-54c2-4923-9f60-b6d1387b5ec7&pd_rd_i=B074TK1S4F&psc=1

    The key is not to buy the cheapest one around. There are also different ways of how they’re grated. I prefer the not so grated one, adds a lot of texture.

    Look for something that either says 生わさび – fresh/raw wasabi or
    本わさび- real wasabi on the label and/or ingredients.

    西洋わさび – is horseradish.

15. This made my day

16. I’ve been ordering wasabi rhizomes the last several months and I love grating my own, but I just learned of this paste from [Beaverton Foods](https://www.beavertonfoods.com/product/pacific-farms-wasabi-2-pounds/) and have 2-pouches in my freezer ready to go after I finish my current stock of rhizomes. Shipping alone was $50, which is way too much. But a good alternative is hard to find and I’m always on the lookout.