Wasabi 101 for Making Sushi

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Work­ing with Wasabi for Sushi

Wasabi is a sta­ple at all sushi nights. In this video I explain the dif­fer­ent kinds of Wasabi and which one your likely to get at your local Sushi restau­rant. Sushi Mark explains the basics of this essen­tial sushi ingre­di­ent. Learn where to get Wasabi, and what’s the best value when buy­ing the dif­fer­ent kinds. Hi this is Sushi Mark her with MySushiDaddy.com I love sushi. I love it so much, and after years of eat­ing it I decided to teach myself how to make it, and now I want to teach you. So please enjoy these video tuto­ri­als. Hi this is Sushi Mark here. Wasabi is a great condi­ment to any of your sushi nights.

I want to talk about how you buy it and the dif­fer­ent types, and pri­mar­ily there’s two types. There’s actu­ally actual wasabi, which is grown in a stream and grated, almost like horse radish, but not horse radish, and it’s pack­aged in a lit­tle tube, and I paid about three dol­lars and fifty cents, and this is one point nine five ounces.

Freshly grated sushi wasabi is quite expen­sive for the real stuff, and then, and this has to be refrig­er­ated. I keep this in the refrig­er­a­tor at all times, and you want to use it as quickly as pos­si­ble. The longer it stays around the less potent it is. So you want to make sure that you use it quickly. I nor­mally do not buy this. for my money, I pre­fer the pow­der wasabi, and in my expe­ri­ence going to hun­dreds of dif­fer­ent sushi restau­rants over the last fif­teen years, the vast major­ity of them, I’m talk­ing like ninety-five per­cent have the pow­der form wasabi. So, let me show you that.

Now I was at the Asian mar­ket the other day and got a big brick. When they’re on sale I always grab one of these. Espe­cially if I have my sister’s fiancé over because he loves wasabi to the point where he’s cry­ing. I’m not that crazy, but this is a two-point-two pound bag, and this was nine-dollars and thirty-nine cents. And this will give you a lot of sushi nights, and the best thing is it stays for a very long period of time. I always dou­ble bag it in another zip-lock bag just to ensure that it stays fresh for longer peri­ods of time. It has a pretty long shelf life as it is. I have another one that’s unopened, I’m sorry, that’s opened and I prob­a­bly had it for five months or so. But this is a lot of wasabi.
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All you have to do is mix water with it, be care­ful when you mix it, when you first mix it, it’s this lime-green color, and it’s so pun­gent. With just that smell will clear out your nos­trils. So be very care­ful when you ini­tially make it, and you can always tell fresh wasabi, well, not fresh wasabi, but freshly made pow­dered wasabi by the color. The more vibrant the color the fresher it is and the more recent it is that it was made. As it gets older it has a brownish-grayish tint to it and it becomes less potent, so you’ll need more of it in your soya sauce in order to get that same heat level that you like. So, for my money, like I said, always go with the pow­dered wasabi. You can get this online at MySushiDaddy.com or you can visit any of your Asian local mar­kets, and nor­mally get it at Whole Foods has it as well. But it is extremely expen­sive for a small jar it’s four bucks or so. And this here, you can get online for a rea­son­able price. So hope you enjoyed this video tuto­r­ial on wasabi.

You can visit my web­site at MySushiDaddy.com to buy it from Amazon.com I am an affil­i­ate, I do earn a com­mis­sion and I thank you for sup­port­ing my sushi site, and above all, I hope you enjoy mak­ing your sushi, thanks a lot for watching.

Wasabi for Mak­ing Sushi

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Wasabi for Sushi Rolls

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