Wasabi Powder:
Wasabi powder must always be reconstituted into paste before adding to recipes. If you are grating fresh Wasabi root (it is often called rhizome, which is the botanical term for root), do the following:
Brush rhizome with a stiff brush under running water to clean and remove any untrimmed roots.
Cut about 1/4 inch below leaf stems.
Grind from cut end. You can use a fine stainless steel grater, although experts believe the best flavor, texture and consistency result from using a traditional sharkskin grater called an oroshi, or secondarily, a fine-tooth ceramic grater.
Use a circular motion, keeping the rhizome at a 90-degree angle to the grater. This is important: it minimizes dissipation of volatile chemicals which (like onion and horseradish fumes) cause tearing. Grate only what will be consumed within 15 to 20 minutes before the flavor dissipates.
[Above data source: The Nibble].
Wasabi is also often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred. [Data Source: Wikipedia].
Combine equal parts of Wasabi powder and warm water to make paste, similar to the familiar sushi accompaniment. You can also make an easy Wasabi cream sauce in the same manner, just add warm cream until you reach the desired consistency. [Data Source: The Spice House].
Note: Wasabi (Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish" its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to hot mustard than capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica cv. 'Daruma' and cv. 'Mazuma,' but there are many others. [Data Source & Images: Wikipedia].
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