Extra Washabi

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WASABI:

Wasabi is a pungent green paste that is commonly served as a condiment with sushi and sashimi in Japanese cuisine. It has a sharp, fiery taste that is similar to horseradish, but with a more complex and nuanced flavor profile.

EXTRA WASABI:

Extra wasabi is a term used in Japanese restaurants in the USA to refer to a higher concentration or a larger serving of wasabi. This is often requested by customers who enjoy a stronger wasabi flavor or who want to add more wasabi to their dish.

PRODUCTION:

Real wasabi, also known as Japanese wasabi, is made from the grated root of the Wasabia japonica plant, which is native to Japan. The wasabi root is very delicate and difficult to grow, which makes authentic wasabi paste expensive and rare. As a result, many restaurants in the USA use a substitute made from a combination of horseradish, mustard, and food coloring to replicate the taste and appearance of wasabi.

USES:

Wasabi is traditionally used as a condiment for sushi and sashimi, but it can also be used as a seasoning for a variety of dishes, such as noodles, soups, and dips. Extra wasabi can be added to dishes to enhance the spiciness and the flavor of the wasabi paste.

TASTE:

Wasabi has a unique and intense flavor that is both spicy and sweet. It has a sharp, wasabi "bite" that is similar to horseradish, but with a more complex and nuanced flavor profile. Extra wasabi is simply a higher concentration or larger serving of the same wasabi paste, and has a correspondingly stronger flavor.

PREPARATION:

Wasabi is typically prepared by grating the wasabi root on a sharkskin grater, also known as an oroshigane, or a porcelain grater, also known as a suribachi. The wasabi paste should be used immediately after grating, as the flavor and pungency of the wasabi dissipates quickly. Extra wasabi can be prepared by simply using more wasabi paste or by using a higher concentration of wasabi paste.

STORAGE:

Real wasabi paste should be stored in the refrigerator and used within a few days of grating, as the flavor and pungency of the wasabi dissipates quickly. Substitute wasabi paste can be stored in the refrigerator for a longer period of time. Extra wasabi can be stored in the same way as regular wasabi paste, but it should be used within a reasonable timeframe to ensure maximum freshness and flavor.

I hope this information helps you learn more about extra wasabi found in restaurants in the USA! If you have any other questions, feel free to ask.