3 min read

Wasabi: The Unsung Hero Of The Sushi Experience

Wasabi, the little dollop of green paste next to your sushi, is an oft feared element of the sushi experience. Diners are scared that the heat will be too much or that they won’t like the taste. We’re here, however, to change your mind about wasabi. What is wasabi? What is it made of? Where does it come from? How is it used? We’re ready to answer all your burning questions (see what we did there?).

Wasabi is also known as the Japanese horseradish and is native to Japan and the eastern regions of Asia. The plant tends to grow along riverbeds and has been used in food since the 8th century AD. Wasabi is rather difficult to grow as part of it needs to be submerged in water at all times. Due to the difficulty and expense of obtaining wasabi in Western countries, the regular horseradish will often be used and is referred to as ‘western wasabi’ in Japan. The use of wasabi grew in popularity since the 1980s, alongside that of sushi in the Western world.

Wasabi can be bought either as a rhizome or a stem. This needs to be very finely grated with a metal oroshigane (a grater used in Japanese cooking) or as was traditionally done, with dried sharkskin. After producing a fine powder from grating, the wasabi can either be sold in powder form or a prepared paste. Sometimes fresh wasabi is prepared but has to be consumed within 15 minutes if uncovered as it loses its taste after this time has passed. When prepared like this, chefs will usually place the wasabi between the rice and the fish, as this ensures that the flavour lasts for a longer period of time.

But what does wasabi taste like? It belongs to the same plant family as horseradish and mustard and has a similar hot, pungent taste as these ingredients. The spiciness of wasabi comes from the allyl isothiocyanate element and causes the signature feeling of heat going up the nose. This is a different type of heat than what one feels from chillies, as chillies have capsaicin that causes the heat. Wasabi made from regular horseradish will often have a much stronger and longer effect than the real stuff.

Wasabi can be used in a lot of cooking, but it is most famously associated with sushi. Wasabi was traditionally paired with as it brings out the flavour of the raw fish and fights off bacteria. Today it is still used for these reasons. Small, appropriate amounts of wasabi can complement the taste of raw fish really well and give a refreshing, hot flavour, but too much can be overpowering and ruin the taste altogether.

So next time you head to Blowfish, don’t be afraid to add a little dab of wasabi to your sushi – it might just make the already delicious food even better! If you’re uncertain how much to add or want some reassurance, don’t be afraid to ask our friendly staff and sushi chefs. And don’t forget to tag us in your Foodstagram pics.