Wasabi sauce - homemade recipe

One of the secrets to the popularity of rolls and sushi lies in the seasoning. This is a green, aromatic and fiery wasabi sauce. A paste made from a plant that resembles our garden horseradish is served with almost all traditional Japanese dishes. People in our country have already gotten used to the seasoning. However, you don’t have to order sushi at a restaurant to appreciate the taste of wasabi. You can also prepare it at home.

The benefits and harms of wasabi

1. Contains large amounts of antioxidants that reduce the risk of developing cancer.
2. Cleanses the liver and removes toxins from the body.
3. Relieves colds and asthma.
4. Actively fights bacteria in the oral cavity and reduces the risk of caries.
5. Has antimicrobial and antiparasitic effects.
6. It serves as an excellent means of preventing blood clots due to the isothiocyanates it contains.
7. Reduces appetite.
8. Improves blood circulation.
9. Relieves vascular spasm and reduces pain in the joints.
10. Has a rejuvenating effect.

If you want to lose weight, I recommend a one-day diet using wasabi. It means four meals a day. Each meal includes two homemade rolls paired with wasabi. During a fasting day you can lose 1–2 kg.

Hot sauce is contraindicated for people with kidney and liver pathologies. It is not recommended to include liquid seasoning in case of increased stomach acidity, gastritis, peptic ulcer, pancreatitis and cholecystitis. Pregnant women should not use the dressing, as the product can lead to heartburn, flatulence and nausea.

general information

The Far East and Asia are considered the birthplace of wasabi sauce. According to legend, a Japanese farmer found an unusual plant in the mountains with a very interesting taste. He presented it to the shogun, the emperor's assistant. Tom really liked the plant, and gradually it spread throughout the country. By the way, this seasoning is otherwise called Japanese horseradish.

Growing the wasabi plant is very expensive financially and in terms of time, since it takes about 4 years to mature.

This product contains a large number of useful micro- and macroelements. It includes substances such as iron, potassium, zinc, calcium, phosphorus, and vitamin C.

People suffering from pancreatitis, various stomach ulcers, gastritis, and hepatitis are not recommended to use this product.

This sauce is considered low-calorie, it contains only 109 kcal, and there is no fat at all.

Useful tips

1. If you are preparing seasoning from fresh root, then grate it exclusively on a fine grater. Then roll into a small ball and let it sit for 15 minutes.
2. If you don’t have the root, you can buy dry powder, dilute it in water and mix until smooth. Serve in a bowl with a side dish.
3. I recommend using the seasoning immediately after preparation, otherwise it will lose its pungency and taste.
4. The wasabi should be thick and light green in color. For true gourmets, you can mix the Japanese root with soy sauce. Spicy and salty flavors will add a unique aroma to the dish.
5. You can enhance the taste with lemon juice.
6. Served as a seasoning for rolls, sushi, fried fish and even sandwiches. I like to serve wasabi with smoked mackerel, tomato slices and cream cheese.

How to make wasabi sauce

The recipe for making real wasabi sauce at home is simple - you need to find the fresh root of this plant. It’s almost impossible to get it, since for us it’s an expensive exotic. However, there is a commercially available powder made from ground, dried root.

Paste is made from it very simply - how to: read here.

You can also try to create a paste substitute from our horseradish and available products. At least they will all be natural. Suitable for this:

• white horseradish – 1 tbsp. l.;
• sesame oil - 1 tsp;
• mustard – 2 tbsp. l.;
• soy sauce and lemon juice - 1 tsp each;
• starch – 1 pinch;
• ginger – 1 tsp.

Mustard and horseradish are mixed in one bowl. To make it thicker, starch is added. Then pour lemon juice, soy sauce, sesame oil into the cup and beat everything with a blender or mixer until it is perfectly creamy. As an experiment, it is not forbidden to add other spices, as well as herbs. This will create additional flavor. But without the dye, the color will not be exactly like real wasabi.

Origin story

The plant of the same name, on the basis of which traditional hot sauce is prepared, has been known since the end of the 10th century. However, the product became widespread in the 30s of the last century. It was during this period that culinary specialists from the Shizuoka region of Japan began serving savory dishes to the table of the local shogun. The ruler of the lands liked the spicy paste of an interesting greenish hue. Soon the sauce began to be widely used as an addition to various national dishes.

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Wasabi root began to be collected throughout Japan. In addition to the original taste and a number of interesting gastronomic combinations, residents of the country were interested in the healing properties of the product. The local population came to the conclusion that the sauce perfectly disinfects the ingredients of dishes that are served raw. Wasabi began to be used as an addition to fish and seafood.

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Sauce with condensed milk

Those who like all kinds of experiments should try the recipe for wasabi sauce with condensed milk. The character of the finished product organically intertwines spicy spiciness and sweetness. The degree of heat of the food can be adjusted by changing the proportions of the ingredients.

The recipe for wasabi sauce with condensed milk is as follows:

• Place a few tablespoons of store-bought wasabi powder in a bowl;
• add an equal amount of mayonnaise and condensed milk;
• The ingredients are thoroughly mixed with a kitchen whisk until a mass of homogeneous consistency is obtained.

The finished sauce has a runny consistency. The product looks like an ideal addition to potato chips and toasted peanuts.

How is the plant grown?

Cultivating the plant is not an easy task. The grass is grown in the mountainous regions of Japan, where there is a humid climate and no drought. Getting a good harvest depends on the presence of natural thermal springs nearby, which create a greenhouse effect. Such waters contain an abundance of plant-nutrient microelements that act like fertilizers.

It takes several years for wasabi root to acquire the desired qualities. The harvest is harvested by hand. Sorted and carefully packaged raw materials are sent to markets and restaurants across the country.

Interesting Facts

• In Japan, wasabi is considered Japanese horseradish, but in the vastness of our country it is called mustard green. By the way, all parts of the plant are used for food. The root is used to make a sauce, but the flowers and stems are used to make tempura (a dish of vegetables, fish and seafood).
• The most original plant is considered to be the one that grows along the banks of rivers; its cultivated relatives have a less pronounced taste.
• Natural wasabi (1 kg) costs around 200 euros.
• Japanese horseradish has antimicrobial and liquefying properties. In addition, it does not destroy tooth enamel.
• This plant in its original form can only be found in Japan, and in other countries it is more of a high-quality imitation. It is also used to make beer and ice cream.
• In 2011, a unique fire alarm system for the deaf using eutrema root was invented. Scientists used its pungent aroma to wake up a sleeping person.
• In Hotaka, one of the villages in Japan, a monument dedicated to this plant was erected. Around there are endless fields with this crop - fields filled with water (like rice fields).
• With moderate consumption of Japanese horseradish, the immune system begins to better fight viruses and bacteria.
• Allergic reactions from wasabi are quite rare, but people prone to allergies should still be careful. The sauce should also not be consumed by people suffering from chronic diseases of the gastrointestinal tract and cardiovascular system.

What other sea “reptiles” is it suitable for?

It goes well and enhances the flavor of tender shrimp or crab meat. I think this sauce will go well with other sea “reptiles”. Scallop, oysters, mussels, trumpet.

If these seafood are not from your diet, I advise you to try this sauce with “crab sticks,” for example. Or soak the layers of the famous herring under a fur coat with it.

The sauce is very suitable for seafood and sushi

What is wasabi

This is a paste-like mass of a green hue, which is prepared in Japan from the root of Wasabia Japonica.
Another, more acceptable name is Japanese Horseradish. You can see how wasabi grows only in Japan, Taiwan and New Zealand. The plant requires special growing conditions - a complex soil composition and running water of a certain temperature, which are naturally present near the beds of mountain rivers. The underground part of the plant is collected after 18-24 months.

The plant looks like a 10-20 cm root, the surface is uneven, and has a characteristic green color.

The beneficial properties of wasabi have been proven:

• antibacterial effect;
• a powerful means of preventing diseases of the cardiovascular system;

• cleanses the body of waste and toxins;
• relieves symptoms of anaphylactic shock and asthma;
• reduces the amount of sugar in the blood;

• stimulates the production of gastric juice;
• is an effective aphrodisiac.

Despite the listed properties, there are both benefits and harms of wasabi. You should remember the latter first and pay attention to contraindications:

• gastritis, stomach ulcer, frequent heartburn;
• low blood clotting;
• early age (up to 6 years).

There are no specific instructions on whether pregnant women can consume hot seasoning, but you should avoid products with active ingredients - the reaction for the baby’s body is unpredictable.

The calorie content of wasabi is extremely low - 10 kcal per 100 g of product. This allows you to include the seasoning in your diet.

Smell and taste

This spice has a bright taste and aroma. Unlike store-bought variations, the original product is characterized by instant sharpness - after 2-3 seconds only a slight tingling sensation is felt on the tongue.

The smell is pungent, also pungent. Long-term inhalation may cause irritation of mucous membranes.

Cooking features

Sauces occupy a significant place in the Land of the Rising Sun. Wasabi is made from crushed Japanese horseradish (Eutrema japonica). In order for this plant to grow normally and not get sick, specific external conditions are required (high humidity, temperature about 20 degrees, shaded place, etc.).

It is known that wasabi has been used as food for more than six centuries; the root of this plant has been washed, peeled and grated. This plant also has a very pungent odor. Because Japanese horseradish is difficult to grow, daikon is often used instead. This culture is very similar in taste to Japanese horseradish.

Wasabi is a substance of creamy consistency, pungent in taste, very similar in taste to mustard or horseradish. The sauce should always be fresh, because when it interacts with oxygen, it loses its pungency. It is worth noting that the sauce, which is usually served in Russian restaurants specializing in sushi and rolls, is much inferior to its Japanese counterpart in terms of spiciness.

Traditional recipe

How to make wasabi sauce? To make a real snack, you need to get the root of the plant. The best option is to order delivery from a Japanese restaurant. Next, all that remains is to thoroughly grind the raw materials on a grater. The resulting mass is kept in a container under a sealed lid. The sauce reaches perfect condition in about an hour. Adding green food coloring allows you to give your food the desired color.