Fresh wasabi rhizomes (colloquially known as fresh wasabi roots) are a rare and precious culinary commodity prized by high level sushi and fine dining chefs. Fresh grating is key with fresh wasabi rhizomes.  Below are instructions for how to get the best flavor out of fresh wasabi. 

How to Use Fresh Wasabi:

1. Rinse the wasabi rhizome.

2. Trim the tip off of one end. Put this end down, then use a knife to strip the outer peel off the end of the wasabi (try not to expose any more than you plan on using).

3. Using the finest grater you can get your hands on, grate the wasabi root into a fine paste. In the picture below, we used a microplane, but a metal Japanese wasabi grater would be even better, with the best option being the traditional Japanese sharkskin grater (called “oroshi”).  In a pinch, you could also use the finest hole size on a box grater.

4. Form the wasabi paste into a small pile to minimize its exposed surface area.

5. Cover the wasabi paste and wait 10 minutes before consuming it or cooking with it. This will allow it to develop its full flavor.

6. After it has rested, use the fresh wasabi paste in the next 5-10 minutes for optimal flavor.

Reviving wasabi:  About 15-20 minutes after being grated, wasabi starts to lose some of its nuanced flavor, becoming simply hot. Its subtle flavor notes can be easily revived, however. Vigorously mix in 1-2 pinches of granulated sugar (we recommend superfine sugar) per teaspoon of wasabi paste. Reform it into a small pile again, and it’ll be ready to use again.

How to Store Wasabi Rhizomes: Store whole wasabi rhizomes in the fridge, wrapped in a damp towel. Though they are most potent in the first day or two after arrival, they should remain fresh for at least a week.

Recipes Using Fresh Wasabi Rhizomes

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