Wasabi adds a unique flavor and heat to foods and is described as having a sharp, hot, vegetable taste that enhanced flavors, acting much like salt. Wasabi’s heat component is different from chilies, as the hotness quickly dissipates in the mouth leaving a mild vegetable taste.
The rhizome can be grated fresh to add heat and complexity to a variety of dishes including meats, sauces, dressings, noodles and soups. The heat is volatile and both oleophilic and hydrophilic and can be transferred to oil and spirits to make infusions. The entire plant is edible and flavorful including the rhizome, leaves and stems. Leaves and stems can be served fresh or cooked. The relatively small amount of heat in the leaves and stems will diminish when cooked and taste similar to sautéed spinach and asparagus respectively. Some of our customer’ favorite uses include:
2. Hold the rhizome perpendicular to a Wasabi grater. Grate using a circular motion until a fine paste is obtained.
3. Grate only what will be used within 10 or 15 minutes as the flavor will begin to dissipate within a short period of time.
4. With you fingers, compress the wasabi paste against the side of a small bowl or the bottom of a plate. This will help retain the flavor and heat.
These can be eaten fresh, pickled or sautéed. They taste similar to mustard greens and have heat. The stems are hotter than the leaf. Fresh, they are great in salads or as a compote for proteins. With a quick (20- minute) pickling solution of salt and sugar, the leaves and stems can be pickled (called Wasabi zuke). This is also good in salads or as a protein compote or in noodles. Sauteed they are a great appetizer or addition to noodle dishes or salads.
Our friend Chef David Padberg was gracious enough to show us the wasabis culinary breadth.
The rhizomes keep fresh for at least three weeks in the refrigerator. The quality is nearly completely unaffected if stored correctly. Rhizomes stored properly can be used for two months or more. However, once it’s grated, the heat and flavor evaporate from the paste in about half an hour. It has to do with breaking the cell walls (maceration). Once the rhizome is grated and the cell walls broken, the heat and flavor are volatile. Thus, the plant is both robust for storage, but delicate for serving; somewhat like wine. It will keep for a long time, but once uncorked, it’s time to celebrate.
Wrap each individual rhizome in a wet paper towel and refrigerate in an open bowl or an open plastic vegetable bag. Re-wet the paper towel every few days. If the Wasabi darkens, peel the outer layer lightly with a potato peeler (we prefer the back of a knife) before grating. The cut areas will oxidize only superficially; the heat and flavor will remain unchanged under the oxidized layer. The leaves and stems will keep fresh for one week in the refrigerator stored in the same way you would other fresh greens.
Grate what will only be used within the next ½ hour. Do not grate and store. If this is necessary, we recommend to grate, put the paste into a ramekin and cover with plastic.
We recommend to purchase less frequently and purchase a greater volume. We only ship and shipping costs can be relatively similar to small volume orders. As the wasabi keeps for so long, undiminished, many customers are ordering twice as much as they need that week and saving on shipping costs.
Toasted Albacore, Marinated Wasabi Leaves, Fermented Stems, and Fresh Grated Rhizome with Blackberry Vinegar; Chef Matt Dillon from Bar Ferdinand in Seattle
4. With you fingers, compress the wasabi paste against the side of a small bowl or the bottom of a plate. This will help retain the flavor and heat.
Grate what will only be used within the next ½ hour. Do not grate and store. If this is necessary, we recommend to grate, put the paste into a ramekin and cover with plastic.
Wasabi adds a unique flavor and heat to foods and is described as having a sharp, hot, vegetable taste that enhanced flavors, acting much like salt. Wasabi’s heat component is different from chilies, as the hotness quickly dissipates in the mouth leaving a mild vegetable taste.
Toasted Albacore, Marinated Wasabi Leaves, Fermented Stems, and Fresh Grated Rhizome with Blackberry Vinegar; Chef Matt Dillon from Bar Ferdinand in Seattle
Our friend Chef David Padberg was gracious enough to show us the wasabis culinary breadth.
Fresh wasabi has the shortest shelf life, according to Eat by Date. It will last about a day or two before it turns mushy and its time to bid it adieu. Wasabi paste, sold in a tube, per Lucky Belly, can last up to two years past its sell-by date, but only if it is unopened; however, Eat by Date suggests that a year is the maximum life expectancy for an unopened tube of wasabi regardless if it is stored in the pantry or the refrigerator. If your tube of wasabi is opened, then you need to store it in an airtight container in the refrigerator for it to last for 12 months.
The powder, on the other hand, has a much longer shelf life, according to Lucky Belly. They note that it can last in your pantry for three to four years past its expiration date. In contrast, Eat by Date is not as generous with its range. The site shares that wasabi powder also only lasts a year regardless if you store it in your frig or pantry. They also explain that you can generally tell if its time to throw your wasabi — paste or powder — in the circular by smelling it and looking for any separation of ingredients, change in color, or mold. These are all indicators its time to toss it.
In fact, wasabi is so expensive, thats why most of us buy and eat the paste form. Why is the paste a common substitute? Because wasabi and horseradish are from the same plant family, horseradish is a good and much cheaper surrogate for the Japanese plant. It has given way to other options like tubes of the condiment and powders, making it much more affordable to prepare your favorite Asian dishes at home. But have you ever wondered, what is the shelf life of wasabi? According to Eat By Date, “it all depends.”
Chances are if youve ever eaten traditional sushi or even a vegetable roll from your local grocer, youve had some form or variation of wasabi served up alongside it. Wasabi, as most of us know it, is that spicy green paste that is often included among your sushis pickled ginger and soy sauce packets. Per The Daily Meal, this type of wasabi is comprised of horseradish, mustard and green food coloring. The heat from this paste comes on strong, but then it quickly tapers off.
But wasabi can also come from a plant. This is what most people consider real wasabi, and per Business Insider, it is very expensive — about $250 per kilo — and incredibly difficult to grow commercially.
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FAQ
How do you know if wasabi is expired?
How long is wasabi good for?
How can you tell if wasabi is good?
Does wasabi need to be refrigerated after opening?
How do you know if wasabi is bad?
The easiest way to tell if wasabi is bad is by its color. If the wasabi has lost its bright green color and has turned brown or black, it has gone bad and should not be consumed. The texture of the wasabi can also change over time, becoming mushy or crumbly. If you see any mold growing on the surface of the wasabi, it should also be discarded.
Is it safe to take Wasabi before surgery?
Wasabi is best avoided before surgery. It can thin the blood and slow blood clotting. In theory, this can lead to longer bleeding times during or after surgery, which is undesirable. Substances like supplements or foods that effect coagulation or blood clotting are generally recommended to be discontinued at least two weeks before surgery. Talk to a doctor or surgeon for guidance.
Does wasabi go bad?
With time, commercially packaged wasabi paste and wasabi powder can go bad in the sense of losing their flavor, aroma, and texture. Both come with a sell-by date and will be safe to use past this date. However, even when the storage conditions are right, wasabi will lose its freshness the longer it goes past its sell-by date.
How do you know if a wasabi powder is safe?
If this is the case, don’t bother to use the powder. If wasabi paste or powder smells off, that’s also another indication to toss the product, likewise, if you notice a change in color or growth of molds. When nothing suspicious is found, give it a little taste to determine if you will keep it or toss it.