I usually make it without any wasabi … so I can add as much as I feel like. The more delicate rolls don’t need it as it swamps the taste of the fillings or toppings – Harame, for instance. Every now and then however, I pile on as much as I can take – which is a lot! I find that mixing it from the powder that you get in those little tins is better than buying it in a tube – it’s stronger. Remember to have lots of pickled ginger – gari – handy, as it acts as an antidote. Oh yes, and beware of fake wasabi, which is just a mixture of horseradish and mustard dyed green!
There are some rolls where the wasabi kills the flavor of the fish because it’s too overpowering, whereas there are others where the wasabi just adds so much more depth to the flavor that you can’t live without it! Same with soy sauce. My favorite roll at the sushi place I frequent is a tempura salmon roll with eel, and that one is win with TONS of wasabi. But the alaska roll at the same place, I eat straight; no soy or wasabi.
If I’m eating nigiri sushi, I prefer with just a touch of wasabi in the soy sauce, none on the sushi.
its actually the powdered roots of some plant, if u dun already know
u CAN actually plant it in a pot, if where ur growing it is at -5 to around 10 degrees celcius and if it is constantly at around 60% relative humidity. You can powder the roots any time, and the leaves are exellent for eating, but the older the plant the spicier its roots. The wasabi u eat at restaraunts are typically 5-7 eyar roots.
OMG i sound like a nerd. i probably am