What Is Wasabi, and How Do You Eat It?

When people think of East Asian cuisine, wasabi is one of the first flavors that comes to mind. This dark green paste, especially intriguing to people who enjoy spicy food, is known around the world for its sharp heat. Even a toothpick-tip amount of wasabi can make some people’s eyes water. Wasabi is served with many dishes and is most often paired with sushi. Below is an introduction to wasabi, how to eat it, and what goes well with it.

What is wasabi?
Wasabi is a dark green paste made from a special plant in the horseradish family, also known as Japanese horseradish. It is made by grating the plant’s root; freshly grated wasabi has a sharper, more aromatic flavor than the ready-made version sold in tubes. The wasabi plant grows along cool, humid streams in Japan, which makes true wasabi rare and expensive. Much of the wasabi sold on the market is actually a colored imitation made from horseradish and mustard powder.

Why is it so spicy?
The heat of familiar chili peppers is oil-based; eating bread or consuming ayran, yogurt, or milk may ease it. Wasabi’s heat is not oil-based, so these methods are not said to help. Even deeply inhaling wasabi can sometimes bother people who are sensitive to it, so anyone curious about trying it is advised to be cautious. Wasabi’s sharp sensation is known to last around 15–20 minutes. It creates a brief but intense feeling in the mouth and nasal passages, so first-time tasters are advised to start with a small amount.

How to eat it
Wasabi is most often served with sushi, usually in a small dish alongside soy sauce. A traditional practice is to spread a small amount of wasabi on a piece of sushi before dipping it in soy sauce. Wasabi can also be eaten alongside fish dishes, as desired; because East Asia has extensive coastlines and a tradition of eating fish, wasabi may be served with many fish plates. Used sparingly with grilled meats and seafood, it creates a sharp contrast that balances rich flavors.

What to keep in mind when buying and storing it
Fresh wasabi root is hard to find, so most people choose prepared wasabi in a tube or powdered form. To use powdered wasabi, mix it with a small amount of water and let it rest for a few minutes so its full aroma can develop. Refrigerate tube wasabi and close it tightly after each use; prolonged exposure to air can make it lose both its aroma and color. Fresh wasabi root can be wrapped in a damp cloth and stored in the refrigerator for a few days. Since the aroma of grated wasabi fades quickly, grating it just before serving gives the most intense flavor.

What flavors pair well with wasabi?
Wasabi is a classic pairing with raw fish and seafood; combined with the salty flavor of soy sauce, it creates a balanced profile. Pregnant women, young children, older adults, and people with weakened immune systems should not eat raw or undercooked fish or seafood. It is also known to pair well with avocado, whose creamy texture softens wasabi’s sharpness. A small amount of wasabi in grilled meat dishes and some sauces adds a refreshing contrast to rich foods. Wasabi sauces made by mixing it with cream or mayonnaise are also served with seafood dishes.