Food

How to Grate Fresh Wasabi

OPB | June 30, 2011 5 p.m. | Updated: Sept. 20, 2012 7:39 a.m.

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David Padberg, executive chef at Park Kitchen, demonstrates how to grate fresh wasabi from Oregon’s only local wasabi grower, Frog Eyes Wasabi:

 To learn more about fresh wasabi and watch a video of Padberg cooking a dish using the entire wasabi plant, see “Farm to Table: Oregon-Grown Real Wasabi.”

If you would like to try cooking with fresh wasabi at home, Frog Eyes Wasabi recommends the following storage tips and ideas:

  • Grate only what will be used within 10 or 15 minutes as the flavor will begin to dissipate.
  • To store the wasabi rhizome, wrap it in a wet paper towel and refrigerate in an open bowl. Re-wet the paper towel every few days. It keeps fresh for at least three weeks. If the wasabi darkens, peel the outer layer before grating.

Fresh Wasabi Cooking Ideas From Frog Eyes Wasabi’s Customers

Be creative and try cooking with fresh wasabi!

  • Steak with a bit of fresh wasabi instead of horseradish
  • French fries with fresh wasabi (also in wasabi aioli)
  • Mashed potatoes with fresh wasabi
  • Soba noodles with fresh wasabi and sautéed vegetables
  • Fresh wasabi on a hamburger
  • Fresh wasabi grated into an Asian salad
  • Wasabi-infused vodka Bloody Mary
  • Fresh wasabi ceviche
  • Wasabi vinaigrette salad dressing
  • Fresh wasabi grated into miso soup or stews
  • Salad made from wasabi leaves “pickled” with salt
  • Sautéed leaves and stems in miso soup or any salad

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