How to Make Wasabi

Making Wasabi Paste Using Fresh Wasabi

Select a wasabi rhizome. Choose a firm, unwrinkled root with fresh, crisp looking leaves. These rhizomes may not be readily available since they are local only to Japan and are grown in limited areas of Canada and northwestern United States. However, check your local Asian grocery stores and you might be lucky.

Remove any leaves from the end of the rhizome by cutting them off with a knife. The leaves do not necessarily need to be discarded – they can be eaten and make a flavorful addition to salads. (You can also dry them to use later.)

Prepare the wasabi to make it ready to eat. Wash the outside of the rhizome. Trim off any odd bumps or marks. Let the wasabi root air dry.

Use a fine grater to shave off the amount of wasabi you want to use.

Gather together the grated wasabi. Form and press the wasabi into a ball.

Let the wasabi rest for about 10 minutes prior to serving it. This will enhance the flavor.

Making Wasabi Paste Using Genuine Wasabi Powder

Mix equal amounts of wasabi powder and water. Use measuring spoons to portion out equal amounts into a small bowl or container.

Stir the mixture until thoroughly combined. The resulting product should be a thick paste.

Keeping wasabi paste fresh

Cover the wasabi with a lid.

Let the flavors of the wasabi blend together by letting it sit for at least 10 to 15 minutes prior to using.

Refresh the wasabi by stirring it and then forming it back into a ball shape. Or, add a small amount of fresh wasabi in with what you've already made.

Storage

Store wasabi for a short time. After the flavor peaks, wasabi loses some of its potency the longer it sits.

If you have some wasabi left over and need to store it, add a small amount of olive oil to the mixture. Stir it in completely.

Replace the lid on the container.

Place the wasabi in the refrigerator overnight. The longer you store the wasabi, the more the original robust flavor of the wasabi will diminish.

Finished.