Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Wasabi: It’s not just for sushi

Fine Cooking Issue 73
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

If you’re a fan of sushi and sashimi, then you’re already familiar with wasabi. For the uninitiated, wasabi is the tingling-hot, sinus-clearing pasty green condiment that accompanies those popular Japanese seafood dishes. In addition to serving it with sushi, we also like to add it to mashed potatoes and to mayonnaise, as in the recipe for Grilled Salmon with Wasabi-Ginger Mayonnaise.

Also known as Japanese horseradish, wasabi is a member of the mustard family. Fresh wasabi is expensive and hard to find, but you can get it in powdered or paste form at Asian markets and in the Asian section of the supermarket or an online source like Asianfoodgrocer.com. Powdered wasabi is the better option: It has more of a kick than the commercial paste, which is primarily available as a convenience. Buy wasabi in the smallest quantity available because, like dried spices, its potency dissipates over time.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks