Wasabi (wa-SAB-e)
This is Japanese horseradish, but it neither is horseradish nor does it taste like it.
The sauce is made in Japan, Taiwan, China and New Zealand from the ground roots of the Japonica plant.
Used as a condiment, it offers a hot, peppery flavor close to hot mustard. Its vapors stimulate the nasal passages more than the tongue. Its heat is not long-lasting.
In Asian markets, wasabi is sold as a root, which cooks finely grind. Other products include wasabi paste in tubes and prepared wasabi sauce in jars. The fresh leaves offer the same taste and are eaten.
The sauce is commonly served with sushi. It may be served in covered dishes to preserve its strong flavor.
Wasabi (wa-SAB-e)
This is Japanese horseradish, but it neither is horseradish nor does it taste like it.
The sauce is made in Japan, Taiwan, China and New Zealand from the ground roots of the Japonica plant.
Used as a condiment, it offers a hot, peppery flavor close to hot mustard. Its vapors stimulate the nasal passages more than the tongue. Its heat is not long-lasting.
In Asian markets, wasabi is sold as a root, which cooks finely grind. Other products include wasabi paste in tubes and prepared wasabi sauce in jars. The fresh leaves offer the same taste and are eaten.
The sauce is commonly served with sushi. It may be served in covered dishes to preserve its strong flavor.
