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Aaaaah wasabi! This isn’t your typical back of throat burn, this heat comes right through the nose!! It has a sharp flavor that’s a bit hotter than the familiar white horseradish. Wasabi powder provides a nice change of pace from chiles. It provides heat, but has more of an herbal overtone and dissipates more quickly. You can also use it as a substitute for Dijon mustard, or as a flavoring in home-made mustards. Many of the “wasabi” powder and paste products that are available in supermarkets (and even some restaurants) contain only very little or no real wasabi at all and are made of colored horseradish instead. This is because cultivation of real wasabi is relatively difficult and expensive. If you would like to try the “real stuff” check out this site: Get Real.
When making a paste, combine equal parts of wasabi powder and warm water to make wasabi paste, similar to the familiar sushi accompaniment. Once mixed the flavors come alive the longer it sits. Wasabi is a great compliment to almost any Asian dish. I hope you enjoy this recipe. It is unique and may not be for everyone but I really enjoyed it.
yields 26 crackers ( using 1 Tbsp cookie scoop)
Equipment Needed: (my personal recommendations)