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Everything you wanted to know about wasabi: uses and rules

Wasabi is a spicy green condiment widely used in Japanese cuisine to add spice and flavor to sushi, sashimi and other dishes. Here are some important things to know about wasabi and its proper use:

Wasabi is the root of the Wasabia japonica plant, which grows in the humid and mountainous areas of Japan. The root is ground into a powder or grated on a traditional special grater, just before serving.

Wasabi has a sharp and distinctive aroma that can cause a slight tingle in the nose. The taste of wasabi is complex and deep, with spicy notes and a touch of sweetness.

Wasabi should be used with caution as its spiciness can be quite intense. It is usually applied in small portions on a piece of sushi or sashimi to complement the flavor and aroma of the dish.

Many people prefer to mix a small amount of wasabi with soy sauce, creating what is known as ‘wasabi sauce’. This adds not only spiciness but also depth of flavor to the dish.

Use wasabi in moderation, especially if you're not used to spicy foods. Start with a small amount and add as needed to avoid over-salting or over-saturation of the spicy flavor.

Storage and preservation: Wasabi is best stored in the fridge or freezer to preserve its freshness and savor. Once opened, the packages should be tightly closed to avoid loss of flavor.

Wasabi is not only a seasoning, but also a symbol of Japanese cuisine and culture. By using it with respect and moderation, you can enjoy its unique taste and aroma to the fullest.



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