The wasabi most of us get at sushi restaurants, or from the store, isnt wasabi.
That green, slightly bitter powder is often made out of horseradish.
It has the pungency of horseradish, but a definitively different bite and flavor.
This is called kizami wasabi.
Such began my determination to grow it myself, in pursuit of the perfect wasabi condiment.
For years, Ive been trying to figure out how to plant wasabi alongside running water in my yard.
I tried it in the water feature outside, but it failed.
I tried it in the shade under a tree, same thing.
Theyd simply become part of the house plant fam that lives in my living room.
Growing wasabi, particularly inside, is a year-long investment.
you might buy plantsonline, but Im lucky enough to have stumbled upon them at my local nursery.
I put the pots on the coffee table away from the direct sun that streams through the windows.
My living room is usually within the recommended range 50-70F.
Outside, its easy to tell when the root is ready for harvest.
Admittedly, I was a little sorry to see it go.
But not that sorry.
Keep part of it, replant the rest.
Now, wash everything, the stems, leaves and root.
Cut the stems off the root, and put them aside.
To prepare the root itself, you just peel it, exposing the flesh.
Then youre going to grate it.
Wasabi paste is at its peak ten minutes after grating, so time it appropriately.
Put them in a jar, bag or container, and cover them in soy sauce.
This mixture can sit on the counter while it marinates; I generally leave it in there overnight.
Take your grated wasabi root and mix it with the soy-soaked leaves and stems in equal parts.
Then the entire mixture is ready for eating.
If youre anything like me, however, that will be quite a lot.
