Wasabi soy sauce is a combination of soy sauce and wasabi paste or powder. In most cases, this creation is either homemade or mixed by one person while dining out. The amount of wasabi used in the mix depends on individual tastes, as it has a strong spicy flavor. A soy sauce can be mixed with wasabi before use, or foods can be dipped separately in wasabi paste and then in soy sauce.
Traditional soy sauce is made from fermented soybeans, aspergillus, salt, and water.
True wasabi is a pungent, root-like plant that is part of the mustard family and is native to Japan. The whole plant can be used for flavoring, but it is the root portion that is ground into the familiar pasty green seasoning. Wasabi is somewhat difficult to grow and takes 18 months to three years to reach maturity. These two factors make true wasabi pastes and powders expensive, ranging from $50 US dollars (USD) to $100 US dollars per pound.
An alternative to real wasabi is called western wasabi. This is created from a mixture of Chinese mustard, horseradish, cornstarch, and a touch of green food coloring. While a reasonable substitute, imitation wasabi does not provide all the flavor of the genuine product. Unlike its substitute, true wasabi has a pungent and pungent nature, but the sweetness quickly turns slightly sweet.
Wasabi paste made from grated roots should be used within half an hour or less, as it quickly loses its flavor. Several wasabi soy sauce recipes call for one part wasabi paste or powder to eight to 12 parts soy sauce. The more soy sauce used, the less powerful the wasabi spice will be.
Soy sauce is made from the fermentation of soybeans, aspergillus, water, and salt. Aspergillus works as yeast in the fermentation process to produce this seasoning. When the mixture finishes fermenting, it becomes a paste. The paste is then pressed and the liquid becomes soy sauce. The remaining paste is often used as soybean feed for animals.
Lighter soy sauces can be made by reducing the amount of salt in the initial preparation. Sweet soy sauces employ the addition of a small amount of sugar. Dark soy sauce is aged for a longer period, and caramel is usually added to it. Molasses can also be included to add a thicker texture, darker color, and a hint of sweetness.
Another variation of wasabi soy sauce uses white wine vinegar and olive oil. Two parts vinegar is mixed with one part soy sauce, wasabi paste, and oil to create a dipping or drizzling sauce. For fans of wasabi soy sauce, companies are producing a variety of treats with this tasty coating. For example, soy and wasabi almonds are an increasingly popular snack. These are just that kind of nut, toasted in a sweet soy sauce and sprinkled with wasabi powder.
