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Ingredient Spotlight: Wasabi

EVERYTHING YOU NEED TO KNOW

BY: MACKENZIE GOODMAN | OCTOBER 2018

There seem to be two groups of people when it comes to wasabi.

The first group can’t get enough of it. They ask for extra, then apply it to everything from sushi to noodles or maybe even enjoy it by itself with nothing at all.

The second group is a little more apprehensive. They push the small green dollop around, hoping no one will notice they haven’t tried it yet. Maybe they get adventurous and take a sniff, but mostly they can’t seem to understand what to make of this mysterious green paste.

Here’s where we step in.



WHAT IS IT?

Wasabi is made from the wasabi plant, also known as Japanese horseradish. The taste is similar to spicy mustard or horseradish, and actually stimulates the nose and nasal passages more than the mouth and tongue.

Wasabi


HOW IT'S MADE

Wasabi leaves, stems, and rhizomes (roots) are carefully ground into a purée, then mixed with water and additional ingredients. The paste is then immediately packaged and sealed. If left out in the open, fresh wasabi paste will start to lose its flavor in as little as 15 minutes!

wasabi photo 2

HOW TO USE IT

About to mix wasabi in with your soy sauce? Not so fast. You’ll actually have more control (and less waste!) if you use a chopstick to apply the perfect amount of wasabi to each sushi roll before enjoying.

Wasabi how to use it


WHAT TO PAIR IT WITH

Sushi and wasabi are a truly unbeatable pair, there’s no denying that. But for those looking to break away from the norm and try something new, we suggest these other tasty combinations:

Wasabi + Soba

Wasabi + Ahi Poke

Wasabi + Crunchy peas or sunflower seeds

Wasabi + Salad dressing

Wasabi + Creamy mayo



Was that the sound of your stomach rumbling? Yeah, we don’t blame you.

Make a reservation for wasabi + your item of choice at

PFCHANGS.COM/RESERVATIONS