Wasabi, a herb that is native to Japan, is not frequently used in Indian kitchens. However, it can be added to numerous recipes such as noodles, pasta, sandwiches, and to dips and sauces for added heat and flavor.
Do not limit this famous Japanese condiment to just sushi but try it out with chicken and other dishes as well. Here’s a list of ready-to-use wasabi pastes you can buy online.
S&B Japanese Wasabi Paste
This 43-gm wasabi paste comes in a tube and requires refrigeration. This condiment can enhance the taste of fish and other dishes as well. S&B wasabi paste is completely vegetarian.
Kikkoman Wasabi Sauce
From the house of one of the most popular brands of Asian condiments comes this wasabi sauce. Typically used as a dip to go with snacks, this sauce contains wasabi, horseradish, vinegar, soybean oil, liquid egg yolk, lemon juice, water along with artificial flavors and preservatives. This paste weighs 262 gms and is a lot mellow in flavor.
Wingreeens Wasabi Mayonnaise
This is a vegetarian product and the 130-gm tube consists of sunflower oil, mustard, wasabi extract and mixed spices. This top-quality wasabi mayonnaise needs to be stored in a cool and dry place.
Sakura Wasabi Paste
This 43-gm paste is made in Singapore and is a mix of wasabi and horseradish. It does contain additives and is a vegetarian product. This particular paste does have a strong pungent bite and can be added to almost any dish to accentuate its flavors.
Nhan Con Ngong Bay Flying Goose Sriracha Wasabi Sauce
This is an imported wasabi sauce. It is an FSSAI-certified product and comes in a bottle that weighs 455 ml of wasabi sauce. This sauce also contains garlic and chili sauce.
While most people can’t afford to buy 100% pure wasabi because it’s truly difficult to grow wasabi root, a few traditional Japanese sushi restaurants grate the wasabi plant right when food is being ordered. Interestingly, while being grated, the plant releases a series of vapors that can disappear in minutes. The taste however lasts long after your meal is over.
