Served with sushi, wasabi adds heat to a dish.
Fresh wasabi root is difficult to locate outside of its native Japan, but the spicy flavor of freshly grated wasabi is second to none for accompanying sushi. Like horseradish, wasabi has a biting pungency that is enhanced by grating it just before use on a fine sharkskin grater. Sharkskin graters resemble pads with sandpaper on them. This sandpaper-like substance is sharkskin, which has the gritty texture needed to finely grate the wasabi to the perfect consistency for use with sushi.
Instructions
1. Cut the wide crown end off of the wasabi root to produce a flat spot for grating.
2. Peel 1 inch of the wasabi root down from the crown end using a vegetable peeler.
3. Rub the bottom portion of the wasabi in a circular motion over a sharkskin grater or fine-tooth grater.
4. Serve the grated wasabi immediately before the pungency and flavor dissipate.
5. Dampen paper towels and wring out the excess water. Tightly wrap the leftover whole wasabi with the dampened paper towels. Cover the wrapped root with a layer of plastic wrap. Store the wasabi in the refrigerator for up to one month or until it becomes limp, at which point you should discard it.
Tags: wasabi root, grated wasabi, paper towels, sharkskin grater, with sushi
