I recently started putting wasabi in egg salad, along with mayo, dijon, s&p. Then last night I made a little spread for shrimp burgers with wasabi, sriracha and dijon. Do you have anything, maybe/probably non-Asian that you like using it. TIA.
Are you talking about real wasabi (root) or commercial wasabi paste (which is horseradish with food coloring) ?
Commercial. I canāt/wonāt afford the root. (Which is available here in Seattle.)
I did a little searching (not a lot) and found this regarding S&B wasabi:
The 31.7% wasabi really makes a difference. I checked the supermarket brand weād been eating and it was just 5% wasabi and 22% horseradish. The quality of this brand was really apparent and iām throwing away the supermarket one.
Brand: S&B
Weight: 0.04 Kilograms
[
S&B Premium Wasabi Paste in Tube, 1.52 Ounce - Amazon.com
https://www.amazon.com āŗ Premium-Wasabi-Paste-Tube-ā¦
](https://www.amazon.com/Premium-Wasabi-Paste-Tube-Ounce/dp/B0068DN5FA#:~:text=The%2031.7%25%20wasabi%20really%20makes,throwing%20away%20the%20supermarket%20one.)
I would sincerely appreciate your feedback. I love horseradish but to me this doesnāt taste like it.
I had real wasabi a few times and the flavor has nothing to do with the commercial paste. Commercial paste tastes not surprisingly quite along the lines of horseradish as it is quite pungent and with a real āin your faceā flavor. Real horseradish for me isnāt really pungent but has some milder heat but more importantly some herbal/floral notes. I found the S & B tube still quite pungent but not as bad as some of the really cheap ones
Letās say I actually bought a piece of it. Would there be some way to maximize itās ālifeā? Thanks, honkman
Hey, thanks for this. Saved it. Pasta? Yeah, Iām liking it 
What do you usually have?
Fresh wasabi is quite delicate and subtle. Iām happy when I have it at a sushi place but wouldnāt buy it to use at home unless maybe I made my own sushi.
I do buy fresh horseradish, which is not expensive.
So obviously for the kinds of things Iām hoping for the S&B will be just fine. Thanks.
Now to get more ideas of what else to do with āwasabi.ā
If I use it at home I donāt have real wasabi just the commercial stuff - I donāt use it enough that it would make sense to buy it for us (and as Robert said it is much less pungent and much more subtle that it canāt be easily used in other dishes outside of sushi where it doesnāt get overwhelmed by other ingredients.)
Ah, but robert shared a link for other things that Iāll check out.
Cocktail sauce, bloody marys. What Iād use horseradish for.
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I occasionally get the real stuff to use on yakitori skewers and a good filet.
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This looks good:
Ooh, doesnāt that sound good! Thanks as usual
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