How to make wasabi paste

What is wasabi?

Many think wasabi is a paste served on the side of a sushi dish, while it is in fact a rhizome, a mass of roots, like ginger and tumeric.

wasabi root
Wasabi Root

 

Why bother making your own Wasabi paste?

I used to think it was a waste of time to make your own wasabi paste. Tubes of wasabi paste are available in most supermarkets as well as Asian grocery shops. A common problem with tubes, however, is that they contain much more paste than you need for a single meal.  A crust therefore often forms in the tube, making the remaining wasabi paste less appetizing to use.

Then I found a small can of S&B Selected Wasabi Powder.

SB Wasabi Powder
S&B Selected Wasabi Powder

I then discovered how easy it was to make fresh wasabi paste.

If you still need convincing to make homemade paste, look at the wasabi paste ingredients listed on the label. Tubes of already prepared wasabi paste contain the following ingredients: Horseradish, Sorbitol, Rice Bran Oil, Sugar, Modified Food Starch, Salt, Water, Cellulose, Wasabi, Artificial Flavor, Citric Acid, Turmeric, Xanthan Gum, Artificial Color (FD&C Blue#1). Such a long list of ingredients, many of them artificial! S&B Wasabi powder on the other hand contains only 4 natural ingredients: Horseradish, Mustard, Tapioca Starch, and Wasabi. Reading the label of ingredients alone should be enough to encourage you to choose the powder instead of the paste.

 

How to Make Wasabi paste

To make homemade wasabi paste, all you need to do is mix 3 teaspoons of wasabi powder with 1 teaspoon of water in a small bowl. Turn the bowl over for one minute before it’s ready to be served. That’s the entire wasabi recipe! You can make as much or as little as you want, depending on your needs.

Wasabi Paste step 1
Add Wasabi Powder

 

Wasabi Paste Step 2
Add Water

 

Wasabi Paste Step 3
Turn Bowl Upside Down

 

 

How to Use Wasabi Paste and Wasabi Powder

Wasabi paste is an essential accompaniment for sushi or sushi bowls (chirashi sushi).  Click on the following links to discover how to make sushi bowls (chirashi sushi) with brown sushi rice.

Wasabi powder can also be added on its own to other dishes to give some flavor. For instance, you can substitute wasabi powder for dry mustard or horseradish in any dish.

Wasabi powder has a long shelf life (over 2 years), giving you many opportunities to use it up.

Don’t wait any longer before switching to wasabi powder! You will notice the difference!

Wasabi paste
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Preparing your own wasabi paste from wasabi powder will improve any dish you are making!
Chef:Belgian Foodie
Servings Prep Time Passive Time
5 2minutes 1minute
Servings Prep Time
5 2minutes
Passive Time
1minute
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Mix the wasabi powder and cold water together in a small bowl. Turn the bowl upside down and wait 1 minute. Serve and enjoy!
Written by:Belgian Foodie

Nutrition Facts
Wasabi paste
Amount Per Serving
Calories 0
% Daily Value*
Sodium 0.1mg 0%
* Percent Daily Values are based on a 2000 calorie diet.

24 thoughts on “Wasabi Paste Made in Minutes

      1. Aw, tell Guy you’re sorry. The third image in this recipe is the S & B label. There is no image of upside-down bowl.
        Guy (and I, and probably most folks), just wanna understand the reason.

          1. Hi Beth, great question! It’s part of the instructions. I think it’s so the water humidity are drawn downwards so the paste does not have too much dampness on the bottom. Extra dampness could cause it to spoil more quickly.

  1. This is how to make horseradish paste with a hint of wasabi, not real wasabi paste. The ingredients of even the one you suggested is mostly horseradish. To make wasabi paste, all you have to do is finely grate wasabi root. That’s it.

  2. Is it possible to use something other than water? If not, is it possible to infuse the water with other flavors or spices?

    1. Hello, Tim. I’m not sure because I’ve never made it with anything other than water. Since wasabi paste is used as a condiment to flavor dishes, I’d recommend making it with water so the full flavor prevails. You can then mix the paste with other flavors or spices if you like to create something new. If you are set on trying other liquids, my guess is that it would work with other liquids. The flavor and consistency would surely be affected. If you do experiment, please send me back comments about your experiences. I’m really fascinated by your train of thinking. Thanks!

  3. What colour is your wasabi powder? I once bought a tin from a Japanese chain supermarket. I was white and didn’t taste like anything resembling wasabi. I brought it back. They never contacted me. All the instructions were in Japanese.

    1. Hi Edward, the powder is a slightly yellowish white color. It’s very pale. It only turns green when you add water to it. You can click on the link in my article to purchase some powder via Amazon. Let me know if you try it.

  4. Is it possible to make it with less heat if less paste is used? I know it should be obvious, but wasabi is a weird condiment that I love but for the heat.

    1. Hi, Trudy. You can’t dilute the heat when you make it since the ratio of powder to liquid is fixed. If you add more water you will merely have a more liquid paste. If you want less heat, I’d reduce how much you use of the paste when you add it to food. Or dilute this paste down further with water when using it. Let me know if you experiment. Thanks!

  5. Thank you very much for sharing. I can’t find the Amazon link on your page. I did find it on Amazon for 13 bucks for 2.2 oz. What was the first comment About the custom of eating in Japan? The common disappeared

    1. Hey Ivan, thanks for alerting me about the missing comment. I’ve now deleted my response. I don’t remember what was mentioned in the comment. I removed the Amazon links but will soon add them back. The price you paid on Amazon seems really high. I noticed that another brand, Hana, offers a much better value. Thanks!

  6. Hi, do you have any ohter uses for wasabi paste other than Sushi? I love it and would like to use it in more dishes!! 🙂

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