How to grate Shima Wasabi

Fresh wasabi stems or rhizomes, often called the ‘root’ of the wasabi, produce a powerfully hot, sweet and fragrant fresh wasabi paste when using a wasabi grater.

1. In order to grate wasabi from a fresh stem you need a wasabi grater (or oroshigane). It has fine “teeth” and a solid back to produce a much finer grating. This is required to create the paste from the stem which allows the release of the distinctive wasabi heat and pungency. If the wasabi stem has any black bumps trim these off or peel with a vegetable peeler.

2. Take the stem of the wasabi and if you have a full stem cut off the top of the stem so that you can grate either end. Grate in a circular motion to create a paste.
   Hint: The top of the stem is the youngest part of the stem and will provide a more vibrant colour and fresh flavour.

3. Once grated cover the wasabi for approx. 3 minutes to let the flavour infuse. It is then ready to serve.
   Hint: At room temperature and uncovered, the pungency and flavour of the wasabi will dissipate. Cover and refrigerate the paste and this should last for up to 2 hours.

4. Wrap any unused wasabi stem in a damp cloth or paper towel, place in a sealed container or zip lock bag and refrigerate. Replace the cloth or paper towel every 2-3 days to keep the stem in a good condition. Black spots or a thin black layer may appear on the outside of the stem but this can be peeled of before the stem is grated.
   Any left over paste can be frozen in a sealed container but should be used as soon as defrosted.

Shima Wasabi stems and wasabi graters are available at some stockists listed on our stockists page, and at Tasmanian Gourmet Online.