Key Ingredient
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Key ingredient: fresh wasabi
Wasabi, that integral Japanese condiment, has gotten a lot of attention in recent years with the boom in sushi bars across the United States. But few people realize that the tiny mound of green paste served alongside sushi and sashimi is often not the real stuff. Most wasabi available is a mixture of horseradish, Chinese mustard and green food coloring. One taste of the original will send you clamoring for more.The basics: Wasabi is an herbaceous perennial plant native to Japan. It is a rare and rather difficult plant to cultivate and requires a cool, temperate climate along with cold, clean water. The rhizome, or root-like stem of the plant, is the source of the pungent condiment. It is a slightly knobby-looking, greenish root, which averages 2 to 5 inches in length.
Unlike processed wasabi, fresh wasabi has a smooth, somewhat mild heat with an inherent sweetness. A pleasant, snappy aroma comes from freshly grated wasabi.
It has traditionally been paired with raw fish, not only for its taste, but because it is believed to kill certain microbes present in raw fish. Research has also found wasabi to have preventive qualities regarding stomach cancer, blood clots and tooth decay.
Selecting: Fresh wasabi is a rare find in the islands but is starting to become more available. Look for rhizomes with no visible blemishes or soft spots. A bit of the stem, or petiole, is often attached to the rhizome and can be a clue to freshness.
Storing: Fresh wasabi is very perishable and needs to be refrigerated. Wrap it in paper towels and store in a plastic bag for up to a month. If the rhizome dries out, it can be rehydrated in cool water.
Use: Rinse the outside of the rhizome and peel some of the outer skin, then grate. Die-hard Japanese sushi chefs swear by shark-skin graters, but a fine Japanese grater will suffice. Fresh wasabi paste should be used as soon as it's grated because the heat and flavor components start to dissipate with exposure to air.
Although wasabi always accompanies sushi, sashimi and some noodle dishes, it is also being utilized in everything from sauces to salad dressings, and is paired with various beef and seafood dishes. Wasabi potato salad and wasabi hamburgers are examples.
Where to buy: Periodically, Asian markets in town will have fresh wasabi. Your best bet, however, is a company called Wasabi!, headed by Bruce Omori, which is importing fresh wasabi rhizomes from Canada. They are priced at $60 a pound or $3.75 per ounce (no minimum order), but allow one week for orders. Contact Omori at 741-2405 or e-mail freshwasabi@hawaii.rr.com.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
