Most stores will carry some type of wasabi powder that will make a light green wasabi paste to accompany your sushi or sashimi.

However, most wasabi powders are not made with Japanese horseradish, but with ordinary horseradish along with mustard and artificial colorings.

Ingredients:

• 1 1/2 tsp. Wasabi Powder (no artificial additives please)
• 1 1/2 tsp. Water

Instructions:

1. Mix an equal part of wasabi powder to an equal part of water in a tiny bowl or cup.
2. Stir until a paste forms and then form wasabi paste into a ball or mound.

"Real" wasabi powder is made from Wasabia Japonica (technical name for Japanese horseradish) and will generally cost more than a powder made from ordinary horseradish.

You will find this wasabi powder online as well as in specialty grocery stores to make your wasabi recipes for a "real" sushi experience.

Wasabi or Japanese horseradish is a spicy root that has a very strong flavor that takes 2 to 3 years to grow. 

And the heat from this root resembles the heat from mustard more than the heat of a chili pepper.

This rare green condiment is a native plant of Japan, but it's also grown in a few other places these days.

It's not the easiest plant to grow and that's why you will not readily find this root in most grocery stores.

This root vegetable is widely used in Japanese cuisine especially with sushi and sashimi dishes.

It is thought to prevent against food poisoning and contains medicinal properties.

Ingredients:

• 2 to 3 cups Fresh Ginger Root (peeled and chopped)
• Brine (1 cup water with slightly less than 1 Tbsp. sea salt)
• Culture (liquid from a previous ferment)
• or Catch Wild Bacteria (by leaving ferment exposed to air for a week or so)
  

Instructions:

1. Add the chopped ginger root to a glass jar and also add in the brine.
2. If using a culture, stir in your culture (1 Tbsp. or so) to incorporate with the chopped ginger root and brine.
3. Then add a weight on top of the ginger to keep it submerged during the fermentation process.
4. You can either cap the jar (if using a culture) and press to release gases occasionally.  Or leave ferment exposed to air covered with just a clean "breathable" towel.
5. Ferment for a few days at room temperature or until ginger is fermented.
6. Once fermentation stops (no bubbles), fermented ginger keeps in your refrigerator for months.

There is nothing like sushi ginger to help clear your palate. Ginger is known as a digestive aid and also carries a bit of heat.

However, most sushi ginger contains a lot of sugar, preservatives, and distilled vinegar which is not really that good for digestion.

Finding and purchasing good quality sushi ginger can be rather difficult.

You could probably find a good quality jar at a health food store, but not fermented sushi ginger - you will have to make your own.

Be sure to use organic ginger to avoid pesticides and other toxic chemicals. 

And using a spoon to peel ginger root and a mandolin will be more effective for making your sushi ginger.

Also, I would only use a ceramic or glass container to make my fermented sushi ginger recipe to get the best taste as well as avoid metal or plastic getting into this healthy food.

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