Riviera Seafood Club's own Blake Ito shows us our Hon-Wasabi from Japan. Wasabi is grown and harvested for its rhizome which is commonly misunderstood to be the wasabi root. The rhizome is packed with intense heat that is activated once it is grated finely. The chemical component that produces the mustard-like heat is known as isothiocyanate - peak freshness lasts for a few minutes before it will begin to degrade in intensity.
There's nothing quite like the lively heat of freshly grated wasabi. Simply grate on a very fine grater and remove to enjoy with your favorite sashimi dishes.
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