The green paste commonly served with sushi is wasabi. This vibrant green condiment is a staple alongside many Japanese dishes, particularly sushi and sashimi.
Understanding Wasabi
Wasabi, often referred to as Japanese horseradish, is the distinctive green paste that accompanies sushi. It is known for its intense and pungent flavor, delivering a powerful heat that quickly dissipates, primarily affecting the nasal passages. This spicy kick is a signature characteristic of wasabi, and its strong flavor profile is intended to complement the delicate taste of raw fish.
Traditionally, wasabi is made from the rhizome of the Wasabia japonica plant, which is grated into a paste just before serving to preserve its volatile flavors. Due to the high cost and scarcity of genuine wasabi, many commercial varieties are a blend of horseradish, mustard, and green food coloring.
How to Use Wasabi with Sushi
Using wasabi correctly can enhance your sushi experience. It's important to remember its potency, as it is very spicy and should be used lightly.
- Start Small: Begin with a very small amount. You can always add more if you prefer a stronger kick.
- Direct Application: Traditionally, a small dab of wasabi is placed directly onto the fish before dipping the sushi into soy sauce. This allows the flavors to meld perfectly.
- Mix Sparingly (Optional): While some people mix a bit of wasabi directly into their soy sauce, purists often advise against this, as it can overpower the delicate flavors of the sushi and soy sauce. If you do, use a tiny amount.
- Balance Flavors: Wasabi's pungency is designed to cut through the richness of fish, cleanse the palate, and enhance the overall taste.
This powerful green paste is an essential component of the sushi experience, providing a unique heat that distinguishes it from other condiments.
