Wasabi can be made easily by combining wasabi powder with cold water. Buying the right powder, knowing the right proportions to follow and what the final consistency should be are important criteria when making a good wasabi paste.
- Get the right powder
Make sure you get a good quality powder for the base of your wasabi. The powder should be finely ground and preferably made from 100 percent pure Wasabia japonica. Keep the powder in the freezer until ready to use to preserve the flavors.
- Mix the powder with water
You need equal proportions of water to wasabi powder. Make sure you use cold water as using warm water causes the taste compounds in the powder to evaporate. Mix 1 teaspoon of cold water and 1 heaping teaspoon of powder to create a smooth paste. Too much water results in a soupy paste, and too little results in a crumbly one.
- Allow the flavors to develop
Cover the paste, and set it aside for about 15 minutes. This gives the enzymes in the wasabi a chance to activate and produce the best flavor. Consume the wasabi within a couple of hours because the paste becomes insipid over time. If you need to store the product, add a little olive oil, cover it with plastic wrap and refrigerate it. Make sure to consume the wasabi within one to two days.