The Truth About Wasabi — What is Real Wasabi
Welcome back to another cooking video, I’m Chef Devaux and today I’m here to tell you,
you’ve all been lied to. This stuff, the dry green powder which you add water to and it
becomes this blob of spicy stuff which you add to your sushi, or this tube of paste that
says Wasabi on it don’t actually contain Wasabi. Over 90% of all the stuff you buy in supermarkets
and grocery stores say Wasabi on it don’t actually contain Wasabi. And over 95% of sushi
restaurants which serve you Wasabi don’t actually serve you Wasabi.
Why have they deceived you? Well it’s very simple. It’s cheaper to mass produce this
stuff which is just horseradish, mustard seed, and a bunch of colorants or otherwise E-numbers
that make green than it is to actually make the real stuff which is this here, Wasabi
Root. It takes about two to three years to grow
these like this and it’s very-very acclimated to growing conditions, it needs to be in a
root bed casing and with a canopy of trees which you can make, but essentially it’s very
difficult and a long time period to grow, so it costs a lot of money, not many people
do it so it’s very rare to large quantities of stuff, and thus it’s expensive and this
is cheap. So, when you’re talking about profit margins,
they’ll give you the cheap stuff instead of giving you the expensive stuff.
Alright so what’s the difference between this the fake Wasabi and the real Wasabi? Well
the fake one I don’t need to tell you, when you take a bit too much suddenly you feel
like your nose is on fire and your mouth is burning up and you get cold sweats from the
heat. That’s normal to happen, real Wasabi is a much more delicate, it’s made to go with
fish, like it’s natural to pair the two together, and it’s got slight aromas, it’s un-describable,
or if the Wasabi — I can’t say exactly how it is, you’ve got to try it, but it’s great
and I highly recommend it. So how do you make Wasabi out of the root?
Well you use one of these wood sharkskin grater, now you can use ceramic graters or metal graters,
but you’re going out and getting this, you’re going through all the effort of finding this
and buying it and getting it shipped to you, you might as well also ship one of these and
then just do it the traditional way. Alright so this is how you grate a Wasabi.
First you want to just clean off the edges so there is no excess dirt on the sides, and
on this side. And then once you’ve done that you just simply take your paddleboard of sharkskin
and you just grind it softly in small circles. You want to take your time with this, you
want to create a very silky smooth paste, you don’t want to rush it, so just continue
to grind this. After a while you want to just scoop some of this up, just keep it all in
one place. Once you have grated it, you want to leave it for about four to six minutes
just to sort of mature. You want the aromas to volatile inside the Wasabi to break up
and just do their thing and don’t leave it too long because after 15/20 minutes Wasabi
starts to deteriorate and it’s no longer got that pungent aroma which you’re looking for.
Alright, so where to get the real Wasabi? Now this Wasabi specifically was given to
me by Kazari.co.uk and they are also a supplier for great fish and Wasabi throughout the entire
year, they can send it anywhere in the world. Now if you are outside of Europe or you want
to know what the latest cheapest supplier is, go check out the link on the top left
hand corner of the screen and there you’ll be able to get the cheapest supplier for Wasabi
in Europe and in the U.S. and also where to get a sharkskin grater. Just check out the
link above. Now, how to store this stuff. Now you just
keep it inside a muslin cloth like this, which it comes with, and you wrap it around and
you keep it down inside a bowl of water in the fridge, and you keep it for about a month
and you have to clean out the water about every three to four days. Now if you come
towards the end of the month and you realize you haven’t eaten all the Wasabi, that’s fine,
don’t worry, just grate it all down, put it in little pouches and keep it in the freezer.
And then whenever you want any sushi and you have Wasabi then you just take out one pouch
and defrost that and you’re good to go. Now it’s not as good obviously as fresh, but
it’s better to store it than to just let go on because that would be a waste.
Alright this is the end of the video, I hope you guys enjoyed it. If you did you can subscribe
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Thanks for watching, until next week good-bye. END