How to Eat Wasabi With Sushi: A Connoisseur’s Guide
This guide elucidates the art of enjoying authentic wasabi with sushi: Never mix wasabi directly into your soy sauce, instead, place a small dab of wasabi directly onto the fish or rice of your sushi before dipping (lightly!) into the soy sauce.
The Allure of Wasabi: Beyond the Burn
Wasabi, often called Japanese horseradish, is more than just a spicy condiment. When used correctly, it enhances the flavor of sushi, providing a complex and nuanced experience. Its pungent kick clears the palate, allowing you to fully appreciate the delicate flavors of the fish and rice. The key is understanding how to use it to elevate, not overwhelm, the experience.
Differentiating Real Wasabi from Imitation
The vast majority of wasabi served in restaurants is, unfortunately, not the real thing. Authentic wasabi is made from the grated rhizome of the Wasabia japonica plant. It is relatively rare and expensive. Most commercially available “wasabi” is a mixture of horseradish, mustard, and green food coloring.
| Feature | Real Wasabi (Wasabia japonica) | Imitation Wasabi (Horseradish Blend) |
|---|---|---|
| Ingredient | Grated rhizome | Horseradish, mustard, food coloring |
| Flavor | Complex, floral, slightly sweet | Harsh, pungent, less nuanced |
| Texture | Slightly granular | Smooth, paste-like |
| Color | Light green, natural | Bright green, artificial |
| Price | Expensive | Inexpensive |
| Availability | Rare | Common |
Recognizing this difference is crucial. Real wasabi delivers a short, sharp burst of flavor that fades quickly, leaving a pleasant aftertaste. Imitation wasabi tends to be much more aggressive and lingers unpleasantly.
The Correct Method: A Step-by-Step Guide
Eating wasabi properly with sushi is a simple, but critical, process.
- Step 1: Assess the Sushi: Examine the sushi piece. Some chefs will subtly place wasabi directly between the fish (neta) and the rice (shari) before serving. If wasabi is already present, avoid adding more.
- Step 2: Apply (If Necessary): If no wasabi is present, use your chopsticks (or fingers if eating nigiri) to pick up a small dab of wasabi. Aim for a piece about the size of a grain of rice.
- Step 3: Placement is Key: Place the wasabi directly on the neta (fish) of the sushi, or, if eating maki (rolls), on the rice side.
- Step 4: Dip Sparingly: Lightly dip the neta side of the sushi into the soy sauce. Avoid soaking the rice.
- Step 5: Enjoy Immediately: Consume the sushi piece immediately to experience the flavors at their peak.
Common Mistakes to Avoid
Many people inadvertently diminish the sushi experience by misusing wasabi.
- Mixing Wasabi into Soy Sauce: This is a major faux pas. It dilutes the wasabi’s flavor and creates a muddy, unpleasant mixture. The soy sauce also masks the delicate flavors of the fish.
- Using Too Much Wasabi: Less is more! Overpowering the sushi with excessive wasabi overwhelms the palate and prevents you from appreciating the other flavors.
- Ignoring the Chef’s Preparation: Trust the chef. If wasabi is already present, refrain from adding more.
- Dipping the Rice: Dipping the rice directly into soy sauce is considered improper, as it can absorb too much soy sauce and crumble.
- Using Low-Quality Wasabi: As stated before, if possible, seek out establishments that use authentic wasabi. It makes a world of difference.
Why the “No Wasabi in Soy Sauce” Rule?
The prohibition against mixing wasabi into soy sauce stems from several factors:
- Flavor Degradation: Mixing the two compromises the individual flavors.
- Aesthetic Concerns: The resulting murky green liquid is visually unappealing.
- Respect for the Chef’s Intent: Sushi chefs carefully balance the flavors of each piece. Adding wasabi to soy sauce undermines this delicate balance.
Frequently Asked Questions (FAQs)
Why does wasabi make my nose burn?
The burning sensation is caused by allyl isothiocyanate, a volatile compound released when wasabi is grated. This compound irritates the nasal passages, creating that characteristic “wasabi rush.” The effect is temporary and harmless.
Is all wasabi spicy?
Yes, authentic wasabi is inherently spicy. The intensity of the spiciness can vary depending on the quality and freshness of the rhizome. The imitation horseradish-based wasabi will also have a spicy element, though it is a distinct, often more acrid, type of heat.
Can I eat wasabi on its own?
While you can technically eat wasabi on its own, it’s not recommended. The intense spiciness is best enjoyed in small doses as a complement to other flavors. Think of it more as a flavor enhancer than a standalone snack.
Does wasabi have any health benefits?
Yes, wasabi contains several compounds with potential health benefits, including antimicrobial, anti-inflammatory, and anticancer properties. However, the amount of wasabi typically consumed with sushi is unlikely to provide significant health benefits.
How should real wasabi be stored?
Authentic wasabi rhizomes should be stored in the refrigerator, wrapped in a damp cloth, to prevent them from drying out. Freshly grated wasabi should be used immediately, as it loses its potency quickly.
What is “sushi-go-round” wasabi?
“Sushi-go-round” (kaitenzushi) restaurants often use individual packets of imitation wasabi for convenience and cost-effectiveness. While not ideal, it still serves the purpose of adding a spicy element to the sushi.
Is there a specific type of soy sauce that pairs best with wasabi?
Generally, a high-quality, naturally brewed soy sauce is recommended. Lower-sodium soy sauce can also be a good choice to avoid overpowering the delicate flavors of the sushi. It is more about the quality of the soy sauce.
Can I use wasabi with other foods besides sushi?
Yes, wasabi can be used to enhance the flavor of various dishes, including meats, vegetables, and even soups. Experiment cautiously, as its potency can easily overwhelm other flavors.
How do I tell if the wasabi is real or imitation?
Refer to the table above for a comparison of real and imitation wasabi. Consider the taste, texture, and color, as well as the price.
What if I don’t like the taste of wasabi?
It’s perfectly acceptable not to like wasabi! There’s no obligation to eat it with sushi. You can simply enjoy the sushi on its own or ask the chef to omit it.
Can I ask for more or less wasabi on my sushi?
Absolutely. Don’t hesitate to communicate your preferences to the chef. They are there to provide the best possible dining experience.
Does wasabi have different grades or qualities?
Yes, authentic wasabi comes in different grades, depending on factors such as size, freshness, and cultivation methods. Higher-grade wasabi generally has a more complex and nuanced flavor.