Wasabi
Description
Minimal ingredients — excellent result. My friend used to work at a sushi bar and told me they never buy ready-made wasabi. All sushi-serving establishments save money by not purchasing ready-made paste, as it's quite expensive. Instead, they buy inexpensive powdered wasabi and easily turn it into a paste to serve with rolls and sushi. You won't typically find this powder in supermarkets (at least I've never seen it), but if you look for it, you can find it. This powder is made from ground and dried plant root. So, if you've got the powder and want to make wasabi, the recipe is extremely simple: 1. Take a small bowl suitable for mixing the paste. 2. Put in the desired amount of powder and add an equal amount of boiled water (1:1 ratio). Use an ordinary stick or spoon to mix it thoroughly. The water and powder will bind together, forming the desired paste-like condiment. Wasabi can be stored for a long time and hardly spoils. However, I personally recommend not making large batches at home, because within just 2–3 days of refrigeration, the paste will noticeably deteriorate and dry out. By the way, it must be stored in an airtight container. Serve chilled or at room temperature.