I am a big fan of Japanese cuisine. I find it simple, yet distilled to perfection; not to mention visually appealing. On top of this, it is a very healthy option. In short, pure zen in manifestation.
One of my favourite foods to come from Japan is the wasabi. I know it is not everyone’s cup of tea, but I simply cannot resist the punch, aroma, freshness and green color combined. The heat of wasabi is different to the spice in chilli as the fiery hot flavour is not oil-based. This means that the hot flavour of wasabi only lasts for a few moments before dissipating. A tantalizing taste of intensity that is gone before you know what hit you!
Therefore, I became so happy to discover this recipe on the Japan Centre website. ‘Wasabi is not only used as a condiment to sushi, but to a variety of dishes for a ‘serious flavour infusion’, such as katsu, fried prawns, takoyaki or okonomiyaki,’ says the Japan Centre.
‘According to legend, wasabi was first discovered by the Heike clan who became farmers after their defeat at the Dan-no-Ura battle in the late 12th century. Initially used as a medicinal plant, wasabi soon became a food seasoning due to its bacteria killing properties and ability to aid digestion.’
If you are a big fan of wasabi too, why not try this recipe:
Mash the avocado in a bowl until it becomes a smooth puree. Then add your mayonnaise, wasabi powder, soy sauce, mirin, salt and pepper to the mix.
Slice your lime in half and squeeze the juice in with the other ingredients before mixing it together well until you have a smooth, even mousse with a light green colour.
Try adding a little chopped onion or tomato to the mayonnaise for some extra flavour and colour.
Feel free to add extra wasabi when you make this recipe if you like it seriously hot, or just add a little if you prefer a mild heat.
Have you tried it before? Let me know in the comments below.