Wasabi recipes can be made by using wasabi powder, but traditionally is made from a spicy Japanese root aka Japanese horseradish.
However, finding Japanese horseradish which is not a real horseradish - is not easy.
You see Japanese horseradish isn't the easiest plant to grow and can be very hard to
find, so most people will have to resort to using a wasabi powder and
mixing it with water for their wasabi recipes.
Sushi ginger is another spicy condiment used along side sushi or sashimi.
Both of these condiments can aid with digestion and have anti-bacterial properties as well.
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
1 1/2 tsp. Wasabi Powder (no artificial additives please)
1 1/2 tsp. Water
Mix an equal part of wasabi powder to an equal part of water in a tiny bowl or cup.
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.
Sushi Ginger Recipe - Fermented Sushi Ginger
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)
Add the chopped ginger root to a glass jar and also add in the brine.
If using a culture, stir in your culture (1 Tbsp. or so) to incorporate with the chopped ginger root and brine.
Then add a weight on top of the ginger to keep it submerged during the fermentation process.
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.
Ferment for a few days at room temperature or until ginger is fermented.
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.
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
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
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