Tip:
Highlight text to annotate it
X
The Truth About Wasabi -- What is Real Wasabi Welcome back to another cooking video, I'm
Chef Devaux and today I'm here to tell you, you've all been lied to. This stuff, the dry
green powder which you add water to and it becomes this blob of spicy stuff which you
add to your sushi, or this tube of paste that says Wasabi on it don't actually contain Wasabi.
Over 90% of all the stuff you buy in supermarkets and grocery stores say Wasabi on it don't
actually contain Wasabi. And over 95% of sushi restaurants which serve you Wasabi don't actually
serve you Wasabi. Why have they deceived you? Well it's very
simple. It's cheaper to mass produce this stuff which is just horseradish, mustard seed,
and a bunch of colorants or otherwise E-numbers that make green than it is to actually make
the real stuff which is this here, Wasabi Root.
It takes about two to three years to grow these like this and it's very-very acclimated
to growing conditions, it needs to be in a root bed casing and with a canopy of trees
which you can make, but essentially it's very difficult and a long time period to grow,
so it costs a lot of money, not many people do it so it's very rare to large quantities
of stuff, and thus it's expensive and this is cheap.
So, when you're talking about profit margins, they'll give you the cheap stuff instead of
giving you the expensive stuff. Alright so what's the difference between this
the fake Wasabi and the real Wasabi? Well the fake one I don't need to tell you, when
you take a bit too much suddenly you feel like your nose is on fire and your mouth is
burning up and you get cold sweats from the heat. That's normal to happen, real Wasabi
is a much more delicate, it's made to go with fish, like it's natural to pair the two together,
and it's got slight aromas, it's un-describable, or if the Wasabi -- I can't say exactly how
it is, you've got to try it, but it's great and I highly recommend it.
So how do you make Wasabi out of the root? Well you use one of these wood sharkskin grater,
now you can use ceramic graters or metal graters, but you're going out and getting this, you're
going through all the effort of finding this and buying it and getting it shipped to you,
you might as well also ship one of these and then just do it the traditional way.
Alright so this is how you grate a Wasabi. First you want to just clean off the edges
so there is no excess dirt on the sides, and on this side. And then once you've done that
you just simply take your paddleboard of sharkskin and you just grind it softly in small circles.
You want to take your time with this, you want to create a very silky smooth paste,
you don't want to rush it, so just continue to grind this. After a while you want to just
scoop some of this up, just keep it all in one place. Once you have grated it, you want
to leave it for about four to six minutes just to sort of mature. You want the aromas
to volatile inside the Wasabi to break up and just do their thing and don't leave it
too long because after 15/20 minutes Wasabi starts to deteriorate and it's no longer got
that pungent aroma which you're looking for. Alright, so where to get the real Wasabi?
Now this Wasabi specifically was given to me by Kazari.co.uk and they are also a supplier
for great fish and Wasabi throughout the entire year, they can send it anywhere in the world.
Now if you are outside of Europe or you want to know what the latest cheapest supplier
is, go check out the link on the top left hand corner of the screen and there you'll
be able to get the cheapest supplier for Wasabi in Europe and in the U.S. and also where to
get a sharkskin grater. Just check out the link above.
Now, how to store this stuff. Now you just keep it inside a muslin cloth like this, which
it comes with, and you wrap it around and you keep it down inside a bowl of water in
the fridge, and you keep it for about a month and you have to clean out the water about
every three to four days. Now if you come towards the end of the month and you realize
you haven't eaten all the Wasabi, that's fine, don't worry, just grate it all down, put it
in little pouches and keep it in the freezer. And then whenever you want any sushi and you
have Wasabi then you just take out one pouch and defrost that and you're good to go.
Now it's not as good obviously as fresh, but it's better to store it than to just let go
on because that would be a waste. Alright this is the end of the video, I hope
you guys enjoyed it. If you did you can subscribe to my channel by clicking on the top left
corner right now, and you can see all my new videos as they come out. Now if you want to
see more of my videos this second because you can't wait long enough until next week
then check out all my other videos by clicking on the right, right now.
One last thing, check out my website, MakeSushi.org, click on the bottom and you can go there and
check out all the stuff I do. Thanks for watching, until next week good-bye.
END