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Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form is commonly horseradish-based, since fresh wasabi ...
Fake wasabi paste looks like, well, a paste. Fresh wasabi tends to be grated on the spot, giving it a slightly looser appearance. Most of the wasabi you’ve eaten is probably not real wasabi ...
Wasabi is mainly used to make wasabi paste, which is a pungent, spicy condiment eaten with foods like sushi. The part used for wasabi paste has been characterized as the rhizome or the stem, or the "rhizome plus the base part of the stem". [15] [16] [17] Stores generally sell only this part of the plant.
The shoots of wasabi are known to locals as ganime [14] and treated as a luxury ingredient. [29] Processed products of water-grown wasabi include additive‐free wasabi paste, Japanese yam paste mixed with wasabi, [7] sausages containing wasabi, and other things. [30] Soil-grown wasabi is used mainly to make wasabi paste.
It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. [1] It is usually used as a condiment for nabemono dishes, miso soup , and sashimi . The most famous types of yuzu koshō come from Kyushu , where it is a local specialty.
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]