Horseradish aioli

Japanese horseradish is a root horseradish aioli that is widely used in Japanese cuisine. Japanese, the plant belongs to the botanical family Wasabia japonica.

Japanese horseradish is available as a fresh root or as a commercially packaged paste or powder. It is most often used as a condiment for sushi. The flavor of Japanese horseradish is peppery and more closely resembles hot mustard than chili peppers. It is also lachrymatory, which means that it induces tears.

Japanese horseradish is also known as wasabi. Fresh Japanese horseradish is available in some upscale grocery markets and health food stores. It is more commonly available in small tins in powdered form, or in tubes of wasabi paste. Many wasabi powders or pastes are made with ordinary horseradish root flavored with mustard and artificially colored, although some do contain a small percentage of real Japanese horseradish.

A good indicator is the price, since genuine wasabi, whether fresh or packaged, is quite expensive. To prepare fresh Japanese horseradish, the root is trimmed, peeled and finely grated. A fine metal grater may also be used. To prepare powdered wasabi, it must be mixed into a paste with a little water, which also brings out its peppery flavor. In Japanese cuisine, a pinch of wasabi is usually served with sushi.

It is believed to have anti-microbial effects that protect from the toxins in raw fish. The sushi chef rubs a dab of wasabi on sliced fish for nigiri sushi or on nori paper for makizushi rolls. I love wasabi peanuts, but like anything with Japanese horseradish on it, it is not for those with weak tastebuds. I found the brand I purchased seemed to have a light dusting of pure wasabi powder on them giving them quite the kick.

Nigiri sushi assortments are often served with wasabi. Subscribe to our newsletter and learn something new every day. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 92,251 times.

Horseradish sauce is a creamy, spicy, delicious accompaniment to roasts, steaks, and sandwiches, and it’s very quick and simple to prepare! Use fresh, grated horseradish root if you can, and combine it with sour cream, Dijon mustard, white wine vinegar, and salt and pepper. Let it chill for a few hours before using it for the best consistency, and save the leftovers to use over the next few weeks. Use a vegetable peeler to remove the rough skin and discard it or add it to your compost pile. If you have a food processor, use it to mince up the fresh horseradish. If not, use a clean cutting board and sharp knife to finely mince the root.