Pantry Essentials: All About Wasabi | Serious Eats Pantry Essentials: All About Wasabi 11 [Photo via Shutterstock] Wasabi is a condiment that many of us first encountered in the context of sushi — it was largely unknown outside of Japan until the North American sushi boom of the 1980s. That unfamiliarity may explain why most of us still haven't encountered real wasabi—but we've developed a taste for the thing we think is wasabi. Wasabi is part of the Brassicaceae family, which also contains horseradish, radishes, and mustard. They all share the same heat-producing chemical compound, allyl isothiocyanate, which is only triggered when its cells are broken down, i.e., by crushing mustard seeds, or grating wasabi or horseradish. The compound is a volatile one that evaporates quickly, which is why we feel the heat of wasabi, horseradish, and mustard in our sinuses. It's also more water-soluble than the oily heat-producing compounds found in chilies, which is why chili heat lingers even after a glass of water, but wasabi and horseradish heat fades quickly from the tongue.

Wasabi heat and flavor also break down quickly on the plate. Fresh-grated wasabi hits peak pungency after about five or ten minutes, and loses most of that heat after fifteen or twenty. For this reason, wasabi products are often either dehydrated (powdered), or preserved in an oily paste. But real wasabi products are tough to come by, and rather expensive, because the wasabi plant is difficult to cultivate. Wasabi originally only grew in cool Japanese mountain streams, protected from the sun by the shade of overhanging trees. It sounds idyllic; it's also very specific. Wasabi root [Photo via Shutterstock] A lot of commercial wasabi now grows in riverside mud banks, but it's still a challenging plant to grow, and it takes about a year and a half for the plant to reach the maturity at which it can be harvested. In the U.S. there are a handful of wasabi cultivators in the Pacific Northwest, and most of their crop goes to restaurants. If you are lucky enough to find fresh wasabi on sale in a Japanese market, it retails for anything between $40 and $100 for a pound—though a pound is a lot of wasabi.

Like ginger, turmeric, and galangal, the part of the wasabi plant with widespread culinary use is the rhizome, the horizontal plant stem that produces the roots of the plant. In some sushi restaurants this rhizome is dashed against a coarse paddle to produce fresh-grated wasabi to order, but the wasabi served at most sushi restaurants in a green swirly blob is more likely to be horseradish and green dye than actual wasabi. The same is true of wasabi products on supermarket shelves. I have three wasabi products in my kitchen. One is labeled "wasabi sauce," and it's really a soybean oil mayonnaise made with a "root blend" of horseradish and wasabi. It packs about as much heat as a Dijon mustard. Next is a tube of wasabi paste, and again the ingredients state that it contains both horseradish and wasabi powder. The ratio of horseradish to wasabi is never disclosed, and as horseradish grows more readily than wasabi and is much cheaper, I suspect that the horseradish dominates the mix.

Both of these products are North American; the third is powdered wasabi in a green tin with a picture of a root on the label. This powdered wasabi was imported from Japan and bought in an Asian market. Alas, this isn't wasabi at all—it's horseradish powder mixed with mustard and corn flour, with yellow and blue food dyes to produce the distinctive pale green color. Even buying Japanese doesn't necessarily mean buying authentic wasabi. Indeed, wasabi is sometimes called "Japanese horseradish," but even if you see "Japanese horseradish" listed in the ingredients, that may just mean "horseradish from Japan." So if you decide to buy wasabi powder—or to save yourself a little effort and buy prepared wasabi paste—be aware that you're probably not actually buying much or any wasabi, and for the sake of your pocketbook that may be just as well. A wasabi leaf [Photo via Shutterstock] Economics aside, it might not even matter if the wasabi you buy at your supermarket isn't the real deal—most of us aren't used to the taste of true wasabi, and we may even prefer horseradish, which packs more heat.

Real wasabi offers a sweeter, more aromatic flavor and a more delicate pungency. Sushi should be made with just the right amount of wasabi on the rice to provide the flavor balance the chef wants to achieve, but that doesn't stop many people from dabbing more wasabi on with their chopsticks, or stirring it into their soy sauce for extra heat. There is something exhilarating about the heat of horseradish-wasabi, and if that's what you're looking for, the most convenient way to capture that heat is to buy "wasabi" paste in a metal or plastic tube—one that won't retain any air, which hastens the loss of flavor. The paste should be stored in the refrigerator and used within a few months. Wasabi powder will keep in its tin in a cool, dark place for several months. Powder is used to make paste, but it's also great stirred into tempura batter or mixed with panko crumbs to make a crust for chicken or pork.

Wasabi paste is obviously a great compliment to sushi, sashimi, and other Japanese dishes like soba noodles, but it's also worth trying in places where you might use spicy mustard or horseradish, such as a salad dressing or on a sandwich—it's delicious in an egg mayonnaise! You can stir it into ketchup, mayonnaise, or guacamole for a hot spread or a spicy dip, or whisk it into soy sauce— the way so many people do in sushi restaurants —to make a marinade for beef. Whatever you use it for, the product you use probably isn't real wasabi—but it probably isthe flavor you know and love. About the author: Andrew Wheeler is a freelance writer born in England and based in Toronto. You can find him on Twitter @Wheeler . Wasabi Martini Cocktail Recipe The Wasabi Martini is a simple way to spice up your vodka martini routine and it pairs perfectly with sushi. Joseph De Leo / Getty Images Updated July 29, 2016. Wasabi Martinis are another trending cocktail and there are a number of recipes available, this is one of the simpler options and a few more can be found below.

Feel free to use sake in place of the vodka or try an infused vodka (ginger and cucumber are both nice compliments to wasabi). As in any spicy cocktail , there is a fine balance between good and bad and you will need to adjust the wasabi to your taste. Begin with a smaller amount and add more on the next round if you think it needs a little more heat. I also picked up a tip from Diffords Guide for dealing with the wasabi and found that dissolving the paste in the vodka (essentially making a quick infusion) is a great way to go for the cleanest cocktail, though I do still recommend fine straining. Another thing that I have found in my Wasabi Martini experiments is that a lime peel makes a great garnish, adding a hint of contrasting citrus and a green highlight. Cucumber is another excellent garnish option.

Spice Pages: Wasabi (Wasabia japonica, Japanese horseradish, わさび, 山葵) Japanese horseradish Kochu-naengi, Gochu-naengi, Gyeoja-naengi, Kyoja-naengi, Wasabi; San’gyu (Wasabia japonica var koreana) Lithuanian The so-called wasabi root is a rhizome, a vertical underground stem bearing the leaves. In Japan, it is preferred fresh, but outside of Japan, this spice is only available dried (pale green powder) or in form of a green paste. The most common Japanese cultivars are the dark green daruma wasabi [達磨山葵, だるまわさび] and the paler but hotter matsuma wasabi [真妻山葵, まつまわさび]. Many, if not most, of the brands of Wasabi powder and wasabi paste are actually fakes and consist mainly of coloured horseradish . When buying, remember that wasabi can never be cheap. In Japan, fresh wasabi leaves are often used as an aromatic decoration.

Sensory quality Strongly pungent and lachrymatory, like horseradish , but somewhat more pure and fresh. See negro pepper for more about pungent spices. It should be noted that the pungent taste is not discernible in the dried root until it has been treated with water for a few minutes. If tried without previous contact with water, it tastes bitter (see also zedoary ). Main constituents Like its relatives in the cabbage family, wasabi owes its pungency to isothiocyanates. Two glucosinolates have been identified in the root: Sinigrin (90%), which is also the characteristic aroma compound of black mustard and horseradish , and traces of glucocochlearin. These tasteless compounds are enzymatically hydrolyzed to the pungent mustard oils , respectively. Isothiocyanate total of fresh wasabi is around 0.2%.

Wasabi flower Further trace com­ponents identified in the volatile fraction are 6-methyl­thio­hexyl iso­thiocyanate, 7-methyl­thio­heptyl iso­thiocyanate and 8-methyl­thio­ocytl iso­thiocyanate. These compounds, ω-methyl­thio­alkyl iso­thiocyanates, are characteristic for wasabi and are often suspected to be responsible for the character­istic taste so much loved by Japanese connoisseurs. Short-chain homologues of these compounds appear, however, also in the Italian herb rocket . Origin Japan. The plant is very difficult to grow, as it does best in flowing water; roots grown traditionally on the banks of mountain streams (sawa wasabi [沢山葵, さわ山葵, さわわさび]) are considered better than those grown with modern hydroponic technology. More recently, wasabi cultivation has been tried in New Zealand and in the West of America to cater to the Japanese community. In Chinese, wasabi is known as shan kui [山葵] (literally mountain sunflower ).

The name wasabi, which has entered most Western languages, is Japanese. In Japan, wasabi was originally written in Kanji as 和佐比 which would be read wasahi in modern language; but this notation is no longer used. Instead, the plant’s name is usually written in Hiragana [わさび] or sometimes in Katakana [ワサビ]. The modern Japanese Kanji writing [山葵] parallels the Chinese, but is uncommon due to its irregularity: The single kanji mean yama [山] mountain . The plant name holly­hock refers to Althea rosea, an ornamental closely related to marshmallow, but unrelated to wasabi. Note that although the name is written yama aoi , it is always spoken wasabi. See Sichuan pepper for a more detailed explanation of Kanji readings. A basket of wasabi roots. Nevertheless, there are some European names for wasabi that translate the Kanji literally as mountain holly­hock , e. g., Dutch berg­stokroos or German Berg­stockrose.

The equivalent English name, mountain holly­hock , more often refers to a true relative of holly­hock, Iliamna rivularis (Malvaceae/ Malvales/ Dilleniidae ), than to wasabi. Many Western languages have borrowed the Japanese name to denote wasabi, sometimes adjusting the word to their own sound system. Some languages use descriptive compounds that name wasabi as a variant of the better-known horseradish , e. g., French raifort du Japon, Dutch Japanse mierikswortel, Russian Yaponskij khren [Японский хрен] and Finnish japaninpiparjuuri, all of which mean Japanese horseradish . Another interpretation of wasabi’s nature is reflected by the Hungarian name zöldtorma green horseradish Japanese namida [涙, 泪, なみだ] means tear in everyday speech; if spoken in a sushi bar, however, it will be interpreted by the sushi cook as a wish for an extra-large amount of the lachrymatory wasabi.

Sorting Wasabia names ( Wasabi information (member.nifty.ne.jp) Pacific Farms: About Wasabi Urban Agriculture Notes: Wasabi Pacific Coast Wasabi Ltd: Wasabi – The Background Story New Zealand Wasabi Ltd: Meet Wasabi Wasabi – The Best Accompanist of Sushi Sushi Vocabulary (bento.com) Sushi History (eatsushi.com) Making Sushi – a Complete Guide Wasabi by Elisabeth Andoh (mangajin.com) Wasabi plants in cultivation Wasabi is a spice known ex­clusively in Japan; it is mostly served to dishes con­taining dif­ferent kinds of raw fish, which are so popular in Japan and rapidly winning friends also in the West. Some­times, wasabi paste is mixed with soy sauce (wasabi-jōyu [山葵醤油, わさび醤油, わさびじょうゆ]) yielding a table condiment popular for grilled steaks and going well with tempura, Japanese (but Portuguese-influenced) deep-fried battered vegetables or sea foods (see perilla ).

Wasabi grater made from shark skin (samezaya-oroshi [鮫皮おろし]) Photo: Wolfgang Kehmeier Close-up to the wasabi grater Photo: Wolfgang Kehmeier Wasabi paste is made by grating fresh wasabi root on a grater to a very fine texture; most conservative cooks will use graters made from shark skin (samezayano- wasabi- oroshi [鮫皮のワサビおろし]), yet metal graters are also in use. Since wasabi roots are difficult to come by outside of Japan (and would be even more difficult to pay for if one by chance stumbles over them), Western sushi bars will typically use prepared wasabi paste sold in tubes or dried wasabi as a powder; both, and particularly the latter, are often not true wasabi (hon-wasabi [本山葵, 本わさび, ほんわさび]), but rather imitations made from horseradish or mustard powder with chlorophyll as an vegetable green pigment. Needless to say, Japanese connoiseurs would rate such surrogates as a far, far inferior material.

The cuisine of Japan cannot be imagined with ingredients anything less than most fresh. This is easy to understand in the case of raw fish, which changes its taste rapidly and can host dangerous bacteria very quickly. In Japan, fish must be fresh enough to not develop any fishy odour. On the other side, Japanese cooks put much less emphasis on spices and flavouring; it is seen more desirable to let the ingredients’ flavour stand for itself. The pure and clean pungency of wasabi fits very well to this somewhat Spartan concept of tastes. Even in Europe, the Japanese are well-known for their affection to raw fish, but love to this exotic foodstuff is not restricted to Japan at all (see lime about Mexican ceviche). In Japan, the simplest form of raw fish is called sashimi [刺身, さしみ] and consists simply of absolutely fresh fish in thin slices which are dipped into soy sauce and wasabi paste. More known in the West is sushi, which very often, but by no means necessarily, contains raw fish.

Basically, sushi (properly spelled zushi in compounds) [鮨, 寿司, すし, スシ] is short grain rice cooked with sugar and vinegar (and thus tasting slightly sweet–sour). After cooling, the rice is brought to a flat, plain shape and topped with some flavourful food (nigiri-sushi, nigiri-zushi [握り寿司, 握り鮨, 握鮨, 握りずし, にぎりずし]). As an alternative, the sushi may be placed on dried seaweed (nori [海苔, のり]) and then rolled up; thus, the cylindric rice bits famous in the West are obtained (maki sushi, maki zushi [巻鮨, 巻寿司, まきずし]. A variant of this design is the so-called inside-out, where the rice is outside of the nori leaf. Some maki types may be seasoned with sesame oil for extra flavour; toasted sesame seeds are a common coating for the rice surface of the inside-out maki. Wasabi plant The most com­mon variants of sushi contain raw fish or raw sea foods, e.

g., salmon (sake [鮭, さけ, しゃけ]), tuna (tekka [鉄火, てっか] or maguro [鮪, まぐろ]), shrimp (ebi [蝦, 蛯, 海老, えび]) or squid (ika [烏賊, 墨魚, いか]), but there are also sushi types without fish: Scrambled egg (tamago [卵, 玉子, たまご] egg ), fresh carrot or cucumber (kappa [かっぱ]), and pickled vegetables, predominantly radish (oshinko [お新香, 御新香, おしんこ]). Sushi employing fried or boiled (or even raw) meat is less common, but not unheard of. Sushi is commonly served with soy sauce, wasabi paste and pickled ginger gari [がり, ガリ], which are thin slices of young ginger in a sweet–sour brine. Gari usually has pale pink colour (although there are also colourless variants); this color develops during pickling without addition of any colouring agents.

Fragrant herbs like perilla , water pepper or young leaves of Sichuan pepper (kinome) are also possible decorations for sushi. Since sushi is so popular in Western countries, new variants are being created every day, some of which use ingredients which are not at all typical for Japan (avocado, cheese, tomatoes with basil ). Indeed, sushi is as versatile as the Western concept of sandwich and it can be seen as a special Japanese version of sandwich that substitutes bread by another processed cereal, boiled rice. From that analogy it becomes more understandable that almost everything that can appear on top of a slice of bread has also been tried to make into a sushi — often (though certainly not always) with amazing success. Japanese horseradish - definition of Japanese horseradish by The Free Dictionary Japanese horseradish - definition of Japanese horseradish by The Free Dictionary Also found in: Thesaurus , Medical , Wikipedia . wa·sa·bi (wə-sä′bē, wä′sə-) n. 1. A very pungent green Japanese condiment made from the root of the herb Wasabia japonica (syn. Eutrema wasabi) of the mustard family. 2.

A similarly pungent condiment made from a mixture of horseradish, mustard, green food coloring, and other ingredients. [Japanese.] n 1. (Plants) a Japanese cruciferous plant, Eutrema Wasabi, cultivated for its thick green pungent root 2. (Cookery) the root of this plant, esp in paste or powder form, used as a condiment in Japanese cookery [Japanese] n., pl. -bis. 1. an Asian plant, Eutrema wasabi, of the mustard family. 2. the pungent root of this plant, which can be grated and used as a condiment. [1900–05; (< New Latin) < Japanese] ThesaurusAntonymsRelated WordsSynonymsLegend: 1.

wasabi - a Japanese plant of the family Cruciferae with a thick green root Brassicaceae , Cruciferae , family Brassicaceae , family Cruciferae , mustard family - a large family of plants with four-petaled flowers; includes mustards, cabbages, broccoli, turnips, cresses, and their many relatives herb , herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests 2. wasabi - the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish condiment - a preparation (a sauce or relish or spice) to enhance flavor or enjoyment; "mustard and ketchup are condiments" Nihon , Nippon , Japan - a constitutional monarchy occupying the Japanese Archipelago; a world leader in electronics and automobile manufacture and ship building Translations Wasabi Condiments;What it is,how to make it・・・ | Japan Trend Ranking What are the Japanese Condiments? Are there as many varieties of condiments as variety of dishes?

The main uses of condiments are to make a dish more appetizing with an appealing aroma, to suppress certain smell of the food, or to prevent food poisoning with their antibacterial properties. What makes the Japanese use of condiments so unique is that it recognizes the subtle differences in flavors of different ingredients and uses them effectively to fit a particular purpose. A good example is with kabosu, yuzu, and sudachi citrus. Different condiments are effectively chosen to improve the presentation of a particular dish well as to add health benefit based on their unique colors and flavors. Here are some examples. Root Vegetables Root vegetables are mainly used to add flavor, to mask smell, and to control bacteria. 1. Wasabi Wasabi adds different hotness than that of chili peppers. It gives the nasal burning sensation but the burning sensation does not linger. It also refreshes a dish. Wasabi is one of few condiments which had been traditionally used in the ancient Japanese cooking while many other condiments were introduced to Japan from other countries. Wasabi is known to have been naturalized in Japan as far back as the Nara period (710-794). Therefore, it is clearly distinguishable from the Western varieties of horseradish.

Furthermore, the Japanese horseradish can be separated into two distinct varieties based on how they are grown. Sawa wasabi can only be grown in the cold, clear marshes in the mountains. They are highly prized because it is difficult to grow. It takes several years before they can be harvested. Hata wasabi, on the other hand, is more commonly available because it is easy to grow. It is possible to grow wasabi year around in a green house. However, the peak season is fall and winter when their hotness is more intense. In typical households until about 1990, the most common wasabi product was the wasabi powder which is mixed with water to make a paste. Since about 2000, it has become easier to enjoy more authentic fresh wasabi taste at home with an introduction of wasabi paste sold in tubes. In recent years, they have developed new and different ways to enjoy wasabi; in sorbet, mayonnaise, and salad dressing. (Usage) Wasabi has been commonly used with traditional Japanese foods such as soba noodles, ochazuke, and seafood dishes such as sashimi, sushi, and kamaboko fish cakes.

Today, it is increasingly used in meat dishes such as steaks as well. 2. Ginger Ginger is often used as a spice in many parts of the world. In Japan, ginger is more commonly considered a condiment. A year-old oyashoga rhizome is typically used for condiment because it is very fibrous and is difficult to chew. Its hotness is also more intense. Shinshoga ginger is the new growth on the old ginger and can be eaten as food. Oyashoga ginger’s peak season is September through November. In Japan, oyashoga is more commonly used as a seasoning. To make grilled pork with ginger, pork is marinated in soy sauce and grated ginger. Thin slices of ginger can be added to mask the smell of mackerel when making mackerel stewed in miso sauce. (Usage) Grated ginger is used instead of wasabi for bluefish sashimi (mackerel and sardines) which has strong smell. It is also used in the dipping sauce for tempura. Ginger is used to make some foods more refreshing in hot weather. It is grated and served with somen noodles and hiyamugi noodles while wasabi is used with soba noodles.

Chopped ginger is called hari shoga and is used in a variety of dishes. For example, it is used as a garnish for stewed fish. Other root vegetables used as condiments include garlic and grated daikon radish. They are often used with fermented food such as soy sauce and ponzu citrus soy sauce. Root vegetables are also used in hot pot and shabu shabu sauces. Citrus is mainly used to add acidity and aroma to a dish. 1. Yuzu Yuzu is a citrus fruit with bright yellow peel and just the right acidity with a refreshing aroma. Its peel or juice is most commonly used as condiment. The peel can be finely chopped or grated. Half of a yuzu can be served with food. A splash of yuzu juice is used to add flavor. The yuzu citrus harvested in August and September are called green yuzu because of their green peel. These yuzu can also be used as condiments although they are not ripe yet. Green yuzu has greater acidity and have more refreshing flavor. Yuzu harvested in November are ripe, are yellow in color, and have more complex aroma.

(Usage) Yuzu peels are finely chopped (or thinly sliced) and added to soups and ozoni. A wedge or a half of yuzu is served with grilled fish to add a splash of its juice. An interesting variation of its use is yuzu miso dressing and yuzu zest & chili pepper paste. In these cases, yuzu is used to add flavor to other seasonings. Yuzu, with its complex aroma, also is used in sauces such as ponzu citrus sauce, shichimi ("seven flavor chili pepper"), salad dressing, and shochu. 3. Sudachi Sudachi is the size of a golf ball. They are sourer than yuzu and have less sugar content. Most of sudachis are grown in Tokushima Prefecture in Shikoku. It is necessary to harvest them while they are still green since they will lose the aroma once they ripen and become yellow. When harvested, they are classified based on their size and their appearance. Regular sudachis have much more intense acidity than those grown in greenhouse. Sudachi also contains more vitamin C than lemons. (Usage) Sudachi has similar usage as that of yuzu and kabosu.

Because of its smaller size, sudachi is also used as a garnish. Other citrus fruits used for condiments include kabosu. Spices They are used mainly to add hotness to a dish. 1. Japanese Prickly Ash Powdered Japanese prickly ash is often used in Japanese cooking. Eel dishes are almost always served with Japanese prickly ash. Green Japanese prickly ash peppercorns are harvested before ripening; right after the bloom is gone. A popular use of these peppercorns is to make chirimenzansho with baby sardines. Peels of ripe peppercorns fallen from the trees are made into powder and used as seasoning. New sprouts and leaves on Japanese prickly ash are called kinome and can be served with sashimi or used as a garnish for grilled fish. Because kinome also has the same unique aroma, it is “slapped” a few times before being placed as a garnish. This garnish is added to a dish right before serving because the aroma last only for a short time. Other spices include mustard and red peppers. They are typically served with food. Powdered or ground versions are served in a separate jar. Seaweed 1.

Nori (Seaweed) Red alga, blue-green alga, and green alga are spread thin and sun-dried. These paper-like seaweed products are called itanori. They are typically finely chopped or roasted then broken into small pieces to be used as toppings for a dish right before serving. The peak season for wild seaweed is from November to March. Seaweed is used as a condiment for its rich aroma. Seaweed can make a dish more appetizing to the Japanese because of its savory aroma. It is served even with non-seafood items such as soba noodles, rice bowls, and onigiri. Green laver has more intense aroma than itanori. Green laver is different seaweed and is mostly available in a form of fine powder. (Usage) Soba noodles cannot be enjoyed the same way without torn roasted nori toppings. Green laver is equally important when serving okonomiyaki savory pancakes and takoyaki octopus dumplings. There are other seaweeds enjoyed as toppings for rice. They are prepared by simmering in broth and seasoning. Vegetables 1. Green Onions Green onions are the first thing that comes to mind when Japanese thinks of condiments.

Naganegi onions and chives are most often used as condiments. They are usually thinly sliced or julienned. The white part of naganegi onions cut into very thin strips to resemble fine grey hair is called shiraga negi. Their beautiful appearance provides an added benefit as a garnish when served with stewed fish or vegetables. (Usage) Generous portion of round sliced green onions are added to soba noodles and udon noodles. They also add flavor and refreshing spiciness to cold tofu dishes and ramen noodle soup. Green onions go well with wild duck meat. Kamo nanban soba noodle soup is a very popular dish which uses naganegi onions with wild duck meat in hot broth. Scallions and chives are the varieties of green onions used to add color in stewed dishes and miso soup. They also go well with fish. Negitoro, tuna sashimi tossed with scallions, is a very popular dish. Vegetables are often used with root vegetables to make condiments. Sometimes, more than one vegetables are combined to make a condiment. Other vegetables used as condiments include green onions, perilla leaves, and myoga (Japanese ginger).

They add spiciness and intense aroma to a dish as well as serve as a garnish. Preparations “Grate Wasabi on Sharkskin Grater with a Smile. Wasabi’s hotness is more intense when it is grated very finely as its cells break down more. There are graters made of sharkskin, and they are perfect for this purpose. Metal graters tend to compromise the benefit of wasabi because wasabi reacts with metal, ruining the flavor and stickiness of wasabi. There is a famous saying among the professionals. “Grate wasabi with a smile!” Grating wasabi with a relaxed hand helps wasabi maintain its flavor better. ”Green Onions Come Riding on Wild Duck’s Back” This is a saying that every Japanese person knows. Because green onions and wild ducks go so well with each other, it would be very convenient if they came together that way. It is a metaphor for a very convenient situation. Regional differences In the Kanto region, green onions have been traditionally grown covered by a heap of soil. The covered white part of the onion is favored for eating. In the Kansai region, green part of the onion, exposed to the sun, is favored.

These historical preferences may have had an influence on their cooking. The people in Kansai use green onions in okonomiyaki savory pancakes and stewed dishes. It is good to note that some condiments have different names in different parts of the county. In the Kushu region, chili peppers are called kosho which typically refers to white pepper in other parts of the country. This is evident with yuzu kosho from the Kushu region. This product is made with zest of yuzu citrus and chili pepper, not white pepper. ◆Relation What Can I Substitute for Yellow Mustard in Cooking? What Can I Substitute for Yellow Mustard in Cooking? by Kathryn Roberts Whether you ran out of yellow mustard, don't keep it on hand, or prefer not to use it, several options exist to substitute for yellow mustard in cooking. Yellow mustard is dry, ground mustard mixed with vinegar, which is what gives it that tangy flavor. To substitute for the condiment, first decide whether the reason yellow mustard was called for was for the bite, or for the flavor of mustard itself. Stick With Mustard Instead of yellow mustard, try using Dijon, stone ground, or flavored mustard.

Dijon and stone-ground mustards will change the flavor profile, but will still impart the mustard taste. Dijon mustard is made with acidic juice from freshly pressed grapes, instead of vinegar. Stone-ground mustard is a German-style mustard that offers a greater amount of heat. If you choose to use either of these options, if possible, test the recipe with a smaller amount of the mustard first, and adjust, as needed. Horseradish If you are looking for the tang and heat of yellow mustard in your substitute, horseradish offers a good substitute. Use less horseradish than you would yellow mustard, though, as it is spicier than the mustard. Add a little bit of fresh, grated horseradish to the recipe directly, or mash fresh horseradish into a paste before combining. Alternatively, use prepared horseradish and add directly from the jar. Wasabi Another substitute for the heat of yellow mustard is wasabi. Generally associated with Asian cuisine, and sometimes known as Japanese horseradish -- though it is a different plant from horseradish -- wasabi is available as a root to be grated, powder, or as a ready-to-use paste.

Add the wasabi in small amounts, as the heat is generally more intense than the yellow mustard. Unless your recipe calls for significant amounts of mustard, the flavor profile should stay similar. Consider mixing in a bit of mustard powder with the wasabi. Eggs If your recipe calls for yellow mustard as an emulsifier -- an ingredient to hold the recipe together, such as in a vinaigrette -- an egg yolk will work in its stead. For food safety, use the yolk of a pasteurized egg, if you are not going to cook the recipe. The viscosity of the egg yolk will create a similar texture as the mustard, developing the same creaminess and maintaining the structural stabilization that the mustard would achieve. References The Science of Good Cooking (Cook's Illustrated Cookbooks); The Editors of America's Test Kitchen and Guy Crosby, Ph.D.

The Professional Chef; The Culinary Institute of America Resources The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques; David Joachim Substituting Ingredients, 4E: The A to Z Kitchen Reference Paperback; Becky Sue Epstein Food and Cooking: The Science and Lore of the Kitchen; Harold McGee About the Author Kathryn Roberts has worked in the culinary industry for nearly a decade in various roles, including pastry chef and bakery manager. After studying at the Culinary Institute of America, she earned her BFA from Goddard College and is pursing an MFA in Writing from Vermont College of Fine Arts. Photo Credits What is horseradish? | Cookthink Bee Cheese What is horseradish? The horseradish plant originated in southeastern Europe and western Asia, but is now grown in other parts of Europe and the U.S. Although its green leaves are sometimes used in salads, it is grown mainly for the sinus-clearing properties of its pungent root, which resembles a long, white, oversized carrot. Fresh horseradish has little smell, but once peeled and grated, it releases powerful enzymes.

Freshly grated horseradish will turn dark and bitter if not immediately immersed in vinegar; prepared bottled horseradish is a popular condiment preserved in vinegar or beet juice that gives the Bloody Mary its kick and cuts the sweetness of cocktail sauce. Horseradish sauce made with cream is a popular accompaniment to roast beef in Britain. Horseradish is one of the five bitter herbs of the Jewish Passover festival, as a bitter herb it represents the bitterness of slavery. Japanese wasabi, which is also called Japanese horseradish, is used to make a green-colored condiment paste with a sharp bite and mucous membrane-irritating vapors. Available fresh or in powder (to be mixed with water) or pre-made paste form, it is an indispensable accompaniment to sushi and sashimi, alongside pickled ginger and soy sauce. Horseradish Horseradish Horseradish is one of my favorite flavors; it is also an herb, a condiment, a stimulant, and an excellent source of vitamin C (23 mg per ounce). The enzyme peroxidase is extracted from the roots by the pharmaceutical industry for use by diabetics to test their blood sugar levels.

Peroxidase is also used in neurobiological research. Cultivation Once you have secured a piece of root, either from a gardening friend or from t he local market, select a spot where the soil is at least 2 foot deep, and where you are sure there will be no reason to change your mind. Once planted, your horseradish plant will be there forever; in fact, if you are not careful with the little rootlets, side roots, and the crowns when digging, you will unwittingly expand your horseradish garden in every direction. The fertilizer I prefer is 6-24-24. It is important to limit the amount of nitrogen so that growing energy is directed into the root. Organic fertilizers like fish emulsion and liquid kelp are a better choice when available. The plant likes evenly moist soil and full sun, but will tolerate part shade. Soil Ph slightly on the acid side is preferred, but it will do well from a Ph of 5.0 to 7.5 For large straight roots, push back the soil from around the crown when the leaves are about 12 inches tall. Smaller roots coming out the side of the main root should be cut.

Check the crown for the number of sprouts forming leaves. Cut off all those emanating from the sides of the crown so that the number of sprouts is limited to 2 or 3. Do this again in about 4 weeks. I have never bothered with the above advice, but then, I only havest roots every other year anyway. Replant all the pieces you cut off if you want to expand your horseradish bed. If that is not your intention, be sure to discard them in a manner which insures that you will not be starting new plants on your own property. Harvest - Gardeners in zones 4 through 6 can grow a decent root in reasonable time. Cochlearia armoracia, currently known as Armoracia rusticana, prefers cold winters and deep fertile soil. A small piece of root planted in the spring can produce a usable root in the fall, but only under ideal growing conditions. Most gardeners harvest horseradish roots after 12 to 18 months. Roots should be dug only when the plant is not actively growing, i.e., early in the Spring as the crown is just starting to show a bit of green growth or in the fall after the second hard frost.

I prefer to dig the roots in November while the soil is dry but not yet frozen. I examine all of the crowns for suitable diameter, and flag those having diameters of not less than 1 inch. When finished, I select the 10 to 12 largest roots for digging. After digging them out, I cut off the crown and any side roots, and replant them in the same spot immediately. Add some compost to the bed, and consider it put away for the winter. Processing - Scrub the roots, then pare off the outer coating on the root with a potato peeler or a scraper. Cut the root into small chunks (1/2" x 3/4"). Prick out small dark spots and veins. Cut around hollow spaces. The roots are easily ground in a food processor. Before grinding, open a window, or move the operation out of doors. If the sight of a slice of onion brings tears to your eyes, choose the outdoors for grinding. Before you begin, prepare a mixture of one cup of water and one cup of 5% distilled white vinegar. Some recipes call for 100% vinegar, but this is quite unnecessary.

The sole purpose of adding some vinegar is to stop enzymatic reactions which control how hot the end result will be. It is not the quantity of vinegar which is important in that regard, but the timing of the application, as you shall see in a later paragraph. Begin grinding as many pieces of root as the food processor will hold without packing. After a while, the ground up root will collect around the outside walls of the grinder. At this point, pour some of the water/vinegar mixture through the hole in the top of the grinder, until grinding action begins anew. A course grind produces a mild product. Grinding until the root is finer and finer makes the finished product hotter, but also smoother and easier to use. A really fine grind requires more liquid than you will want to put into your storage jars, and will need to poured off through a strainer. Excess liquid should be reused for additional grinding of the next batch. Continue as before, making up additional batches of the water/vinegar mixture as needed. Pack the ground horseradish into small jars, preferably 6 ounce to 8 ounce capacity. They will keep in the refrigerator for four to six weeks.

If you have prepared more than you can use during that period, simply put the excess jars in the freezer where they will keep indefinitely. The method described above has been used by me for many years. It is easy, quick, and reliable. The University of Illinois, Cooperative Extension Service recommends an alternate procedure, as follows: "Process no more than half a container load at a time. Add a small amount of cold water and crushed ice. Start with enough cold water to completely cover the blades of the grinder. Add several crushed ice cubes. Put the cover on the grinder before turning it on. If necessary, add more water or crushed ice to complete the grinding. When the mixture reaches the desired consistency, add white vinegar. Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. (One tablespoon of sugar may be substituted for the salt.) If desired, lemon juice may be substituted for the vinegar to give it a slightly different flavor. The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. If you prefer horseradish that is not too hot, add vinegar immediately.

If you like it as hot as can be, wait three minutes before adding the vinegar." If you choose my method of adding a water/vinegar mixture, you should consider trying a 10%/90% mixture for one portion, and the 50%/50% mixture that I use, and a 90%/10% mixture for another portion, ultimately selecting the mixture that best suits your taste. Remember that the quantity of vinegar is of little importance, except to your taste. There must be a thousand ways to use your ground horseradish. I was going to include several popular recipes at this point, but as I read through them, I realized that I never use horseradish in those manners, and could hardly recommend them to you. I do suggest that you become familiar with the actual flavor because it is quite pleasant. There are two easy ways to sample the pure flavor of horseradish. I like to stir one teaspoon of horseradish into one tablespoon of vanilla ice milk or ice cream. The flavor is greatly enhanced when the ice milk cancels out the heat.

Finally, a teaspoon of horseradish stirred into any meat gravy, any stew, any soup, any liquid or semi-liquid cooked dish adds a dash of interesting flavor which is quite pleasant for people who ordinarily would not tolerate a "hot" dish. When making sandwiches, I suggest using real mayonnaise instead of Miracle Whip for better horseradish flavor. In one way or another, I think that I must enjoy a teaspoon of this particular flavor every day of the year. Two more interesting facts: A factory which does nothing but grind horseradish roots is just 2 miles from my house despite the fact that 2/3rds of the nations supply of roots are grown in Southern Illinois while I live in NE Illinois. Second, we have to purchase almost 70% of our annual requirement, because I can't grow them fast enough, despite my having about 25 plants going at the same time. Well, I changed my mind about recipes. The following recipe for Cranberry sauce was donated by Barfy Dog's Mom. My tests indicate it to be a good showcase for horseradish flavor, and an excellent accompaniment to slices of ham or turkey, on salads, and even in hamburger sandwiches.

Cranberry Relish 2 cups cranberries, 1 small onion, ½ cup sugar, ¾ cup sour cream, 2 to 4 Tbs horseradish. Grind cranberries and onion in food processor until mixture is finely chopped. Combine sugar, sour cream and horseradish in bowl with fitted lid. Add cranberry-onion mixture and mix well. Secure fitted lid on bowl. Freeze sauce several hours or overnight. Thaw 3 to 5 hours in refrigerator just before it is needed. 2 Tbs of horseradish yields a very mild flavored sauce. 3 Tbs is about right. 4 Tbs could be risky for virgin taste buds. Enjoy! Or, continue reading the commercial bulletin on horseradish culture published by the University of California (Davis) Horseradish Armoracia rusticana Horseradish is grown on only about 3000 acres in the U.S. Most of it comes from California, New Jersey, Virginia, Illinois and Wisconsin.

An explanation of how the name came into being was adapted from "Illinois Horseradish...A Natural Condiment", University of Illinois Circular 1084: The name "horseradish" is thought to have come from an English adaptation of its German name. Germans called the plant "meerrettich" (meaning "sea radish") because it grew wild in European coastal areas. The German word meer (sea) sounds like "mare" in English. Perhaps "mareradish" became "horseradish". The word "horseradish" first appeared in print in 1597 in John Gerarde's English herbal on medicinal plants. A totally different plant (Wasabi japonica) is used to produce a product called Japanese Horseradish or wasabi. It is propagated from crown sprouts, rhizomes, or less commonly from tissue cultured plants and from seed. It is prized by Orientals as a flavoring for a number of foods. Although uniquely different in flavor from horseradish, it also has many similar flavor characteristics. Wasabi is an aquatic plant grown in cool, continuously running streams, requiring much hand labor.

There have been recent efforts to grow this plant in rice paddies and in hydroponic greenhouses for the harvest of leaf petioles for the processing market. A new variety called Wasabi Tainung No. 1, widely adapted and reportedly tolerant to a number of important diseases, was developed at the Ali-san Chiayi Experiment Station and released in 1990 to growers in Taiwan by the Taiwan Agricultural Research Institute. Because of the difficulty in producing wasabi, and the demand for it, a substitute has been developed using American horseradish to which synthetic flavor compounds and the appropriate green food color have been added. Both wasabi and the substitute product are marketed as a canned dry powder or frozen or fresh paste. In Japan, the fleshy plant stem or leaf petioles of wasabi are also sold fresh in produce markets. The following describes only production practices for horseradish common in the U.S. VARIETIES Horseradish is divided into two general types, "common" and "Bohemian". Maliner Kren is a "Bohemian" type from which many local selections have been made. Improved Bohemian and Bohemian form the basis of the current industry.

"Common" types have broad crinkled leaves and are considered to have superior quality, while "Bohemian" types have narrow smooth leaves, somewhat lower quality, but better disease resistance. Obtaining adequate quantities of quality planting stock of the right variety is a major concern in horseradish production! PLANTING STOCK Use planting stock from root cuttings that have been trimmed from the crop's main roots at harvest. Use root pieces with a diameter of 3/8 to 3/4 inches in diameter. Cut root pieces 8-12 inches long leaving a square cut at the top, and tapered cut at the bottom, so those planting will orient the root properly in the ground. Space rows 30-36 inches apart with in-row spacing of 15-24 inches. About 8700-9700 root cuttings will be required per acre. Horseradish plants may be produced through tissue culture. Although more expensive, rapid increase of the desired planting material via tissue culture may be possible by contracting with plant propagators having tissue culture capabilities. SOIL Use deep loam or sandy loam soil types that have good drainage.

It is desirable to have a fair amount of organic matter in the soil as well. Shallow soils over hard subsoils are not suited for good production. FERTILIZER The following are general recommendations. It is advisable to have a soil test done on each field to be planted. Fields should be limed to a pH of 6.0-6.5. Manure may be plowed under at 12-20 tons/acre in the fall. Nitrogen: 100-200 (N) lb/acre depending on soil type. Phosphorus: 100-150 (P2O5) lb/acre Sulfur: 30-50 (S) lb/acre PLANTING The root cuttings should be about l/2 to 3/4 inches in diameter and from 8-14 inches long. These should have been cut with a slanting cut on the lower end and a square cut at the top in order to determine the proper root placement in the soil. Plant roots as early in the spring as ground can be prepared, usually in early April. About a year is required to produce a crop.

Since fields may be harvested in fall or spring, the spring harvest usually provides planting stock for planting. Under conditions where planting stock is available, and roots have time to get established, fall planting may also be feasible. Roots may be placed in the soil either by transplanter or by hand. Transplanters might need some modification to work most efficiently. The transplanting operation should leave the root at an angle of about 45 degrees in the soil. This is very important for vigorous establishment and growth. For hand planting, furrows should be made that are 3-5 inches deep. Roots are then dropped into the furrow making sure that all the tops are pointing in one direction, and the roots at a 45 degree angle. Then push some soil over the lower end of the root and firm it with the foot to hold it in place. A cultivator can be used to finish filling in the trench and covering the roots. Some growers set the root so that several inches remain above the level soil surface. Then the roots are covered by forming ridges in the rows with disk hillers. This ridging also benefits the harvesting operation.

Whether roots are laid in trenches or placed at an angle in the soil, it would be desirable to plant two or four rows together in the same direction. This allows cultivation of the rows in the direction that the roots are set rather than against them. IRRIGATION Although irrigation early in the growing season is not required, greater yields will be obtained if horseradish is irrigated during dry periods in August and September. The benefits of irrigation will be greater on lighter soils where crops are more subject to moisture stress. Soil type does not affect the amount of total water needed, but does dictate frequency of water application. Lighter soils need more frequent water applications, but less water applied per application. HARVESTING, HANDLING, AND STORAGE Approximate yields range from 7,000 to 8,000 lb/A. Horseradish makes its greatest growth in late summer and early fall. Harvest is usually delayed till October or early November for best yield. Fields may be harvested in fall or spring. Harvesting is usually not started until a frost has killed off the tops. If harvesting is done before that, tops should be removed with a rotary cutter as close to the soil surface as possible.

Allow several days between leaf removal and harvest. If bad weather prevents fall harvest, the roots can be harvested the following spring. Harvest is usually done by using a modified 1 or 2 row potato harvester. It is important to set the harvester deep to allow maximum recovery of roots and also to reduce the number of volunteer plants that grow as weeds in subsequent years. Before the roots are sent to the processor, small roots must be removed as the planting stock for the next season. The small roots selected to be stripped from the large roots should be about 0.5 in. in diameter and 10-14 inches long, and free from injury. The bottom of each root should be given a slanting cut and the top a straight cut to indicate root position at planting. Store the roots and planting stock at low temperatures and high humidity with good air circulation. STORAGE (quoted from USDA Ag. Handbook #66): Horseradish should keep satisfactorily for up to 10-12 months at 30 to 32 F, relative humidity of 90-95%. A high relative humidity is essential for minimum deterioration during storage.

Perforated plastic bags or bin liners can aid in maintaining the high humidity. Roots should be kept in the dark because they can become green when exposed to light. Roots dug when the plant is actively growing do not keep as well as those conditioned by cold weather before they are dug. Frequent inspection is storage is advisable. Horseradish can also be stored over winter in cool cellars or in outdoor pits or trenches. The requirements for marketing the roots are: A well-flavored root, reasonably straight, without side shoots, and no mechanical or decay damage. The roots should be at least 8 in. long with a diameter of not less than 0.75 in. PACKAGING Horseradish is commonly packaged in 60-lb sacks, 50-lb sacks, 5-lb cello packages, or delivered in bulk for processing. PEST CONTROL FOR HORSERADISH THE PESTICIDES LISTED BELOW, TAKEN FROM THE PACIFIC NORTHWEST PEST CONTROL HANDBOOKS, ARE FOR INFORMATION ONLY, AND ARE REVISED ONLY ANNUALLY.

BECAUSE OF CONSTANTLY CHANGING LABELS, LAWS, AND REGULATIONS, OREGON STATE UNIVERSITY CAN ASSUME NO LIABILITY FOR THE CONSEQUENCES OF USE OF CHEMICALS SUGGESTED HERE. IN ALL CASES, READ AND FOLLOW THE DIRECTIONS AND PRECAUTIONARY STATEMENTS ON THE SPECIFIC PESTICIDE PRODUCT LABEL. USE PESTICIDES SAFELY! Wear protective clothing and safety devices as recommended on the label. Bathe or shower after each use. Read the pesticide label--even if you've used the pesticide before. Follow closely the instructions on the label (and any other directions you have). Be cautious when you apply pesticides. Know your legal responsibility as a pesticide applicator. You may be liable for injury or damage resulting from pesticide use. WEED CONTROL The Pacific Northwest Weed Control Handbook has no control entries for this crop. Herbicides registered, but not evaluated in the Pacific Northwest, include Dacthal and Roundup. Consult labels for rates, restrictions, and weeds controlled. Cultivate as often as necessary when weeds are small. Proper cultivation, field selection and rotations can reduce or eliminate the need for chemical weed control.

INSECT CONTROL Proper rotations and field selection can minimize problems with insects. THE PESTICIDES LISTED BELOW ARE TAKEN FROM THE PACIFIC NORTHWEST INSECT CONTROL HANDBOOK, AND ARE FOR INFORMATION ONLY. CONSULT PRODUCT LABELS FOR CURRENTLY LEGAL REGISTRATIONS, RATES AND COMPLETE INSTRUCTIONS. Insect and Description Control, Active Ingredient/Acre ---------------------------------------------------------------------- Brevicoryne brassicae Lannate - 0.45 lb Turnip aphid Hyadaphis pseudobrassicae Pyrellin - 1 to 2 pt Both species closely resemble M-Pede, 1-2% solution, each other. Gray, mealy, plant see label for rate/acre lice that form colonies on foliage. ------------------------------------------------------------------------ Cutworms Sevin (bait only) - 1 to 2 lb (Several species) Dark-colored moth larvae that damage roots or leaves. ------------------------------------------------------------------------ Diamondback moth permethrin - 0.2 lb Plutella maculipennis Mattch - see label Larvae are pale, yellowish-green in color with finely scattered erect, MVP - 2 to 4 qt black hairs. Eat small holes in leaves.

------------------------------------------------------------------------ Imported cabbage worm carbaryl - 1 to 2 lb Pieris rapae Pyrellin - 1 to 2 pt Caterpillar is soft velvety-green, with a faint yellow stripe on back. Mattch - see label MVP - 2 to 4 qt ------------------------------------------------------------------------ Cabbage flea beetle carbaryl - 1 lb Phyllotreta cruciferae permethrin - 0.1 to 0.2 lb Small, shiny, steel-blue jumping beetle. Attacks young foliage and may require control measures ------------------------------------------------------------------------ Limonius spp. Telone C-17 Brown, jointed larvae of click beetles. Kill young plants; bore holes in roots of older ones. ________________________________________________________________________ ________________________________________________________________________ DISEASE CONTROL Proper rotations, field selection, sanitation, spacings, fertilizer and irrigation practices can reduce the risk of many diseases. Fields can be tested for presence of harmful nematodes. Using seed from reputable seed sources reduces risk from seed-borne diseases. ---------------------------------------------------------------------------------------- HORSERADISH -- VERTICILLIUM Cause: Verticillium sp., a fungus that can survive for long periods of time as microsclerotia.

Symptoms: Unilateral wilting and death of above ground portions of the plant. Sometimes wilt is proceeded or accompanied by interveinal yellowing of the lower leaves of the plant and stunting of the plant. The vascular tissue of the root becomes brown or black in color, reducing the grade of the product when harvested. Control: Long rotation is the only control available. --------------------------------------------------------------------------- HORESRADISH -- WHITE RUST Cause: Albugo candida, a fungus. Horseradish and radish are the principal economic hosts. The disease is known throughout the world where crucifers are grown. Many weeds are included in the host range. The fungus overwinters as oospores or mycelium in infected plant parts. Symptoms: The fungus may attack any part of the plant: stem, leaves, or flowers. Systemic infections result in enlarged and distorted infected parts. Infected flower parts often lose their normal pigmentation and produce chlorophyll. The raised, white, spore-containing pustules, isolated or grouped together to form large patches, are the diagnostic symptom. The pustules have a powdery consistency and are produced on the leaves or stems.

The fungus overwinters as oospores in plant debris or as mycelium in perennial plants. Leaf infection occurs readily at temperatures of 68 F when free water is present. Long periods of free water inhibit spore germination since spores require drying before germination occurs. Secondary infections occur by conidia that are windborne. Invasion of the plant is by germ tubes through stomata. Control: 1. Destruction of horseradish debris aids in control. 2. Plant only roots from uninfested fields. Condiments, with compliments – backpackerlee February 5, 2016 Condiments, with compliments Wherever you are in the world as you tuck into your meal, you will always encounter a condiment or two. These are sauces or pastes that you can add to your meal, or even use a dipping tool. The most popular condiments from around the globe need no introduction and I’ve listed 12 of my favourites below! Sambal Sambal, from Indonesia.

Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. Try it with fish dishes (ikan bakar), or even coat your meat with it (ayam goreng)! There is simply no right or wrong way to enjoy sambal! Guacamole Guacamole, from Mexico. Guacamole is an avocado-based dip first created by the Aztecs in what is now Mexico. Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, basil, or even jalapeños. Try it in large quantities in your burrito or as a side dish to a plate/bowl of nachos. Chutney, originally from India. Chutney is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip. Try it inside a dosa or a chapati (with some saffron and cardamom) and sit back and be enchanted by the taste sensation!

Chakalaka, from South Africa. Chakalaka is a vegetable relish, usually spicy, that is traditionally served with bread, stews, or curries. To balance its fiery flavour, it is sometimes served with amasi (thick sour milk). Chakalaka may have originated in the townships of Johannesburg Why not enjoy your Chakalaka inside a Gatsby? Gochujang Gochujang, from South Korea. It is a savoury, spicy, and pungent fermented condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots that are kept outdoors. Try gochujang with any traditional dish, but perhaps coat your bulgogi or galbi in it before grilling. Chimichurri Chimichurri, Argentina. This is the de facto number one condiment in Argentina and is used on almost everything – and in amazing quantities! It is made with mint and parsley and visually is similar to mint sauce from the UK. Try it with asado and meats of all shapes and sizes. If the waiter doesn’t give you enough, ask for more!

All Argentine people will demand it! Harissa Harissa, originally from Tunisia. Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. The best way to enjoy is to use as a side dish to bread or with meat/rice dishes (machboos). Hoisin, originally from China. Hoisin sauce is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, red chillies and garlic. I think everyone knows that the best way to maximise your sensation of hoisin sauce is to use it to generously coat duck! Mustard, from England. Mustard is a condiment made from the seeds of a mustard plant. Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, steaks, tofu, hamburgers, corn dogs, and hot dogs.

It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. A very versatile condiment, mustard could be best enjoyed on beef dishes to provide some extra hotness. Nước chấm, from Vietnam. This is actually a generic name for Vietnamese “dipping sauces” that are served quite frequently as condiments. They can be a sweet, sour, salty, savoury and/or spicy sauce. The best way to experience nuoc cham is to use it as a dip for classic Vietnamese spring rolls. Wasabi Wasabi, from Japan. Sometimes called “Japanese Horseradish”, the stem of the wasabi plant is used as a condiment and has an extremely strong pungency, producing vapours that stimulate the nasal passages more than the tongue. This hot condiment from Japan is best used on sushi and other fishy snacks, but I find yaki imo and wasabi also goes well! Hummus Hummus is an Egyptian spread made from mashed chickpeas and blended with tahini, olive oil, lemon juice, and garlic. Today, it is popular throughout the Middle East and North Africa.

The facts is, Hummus tastes great with everything, but especially as a simple dip for al jabab bread or khubz. A thick layer of hummus over a Manakeesh pizza is also a mouth-watering prospect! Are there any of your favourite condiments that I have forgotten to list here? Let me know so I can add them in later! If you liked this article, please share it!

Question: What condiment is sometimes called Japanese horseradish?
Answer: Wasabi