It’s hard to believe that ten years ago most of us had never even heard of wasabi. Maybe we even piled it on our sushi before we knew what it was (guilty as charged). Now the hot green stuff, typically sold in powder or paste is a sushi staple. Wasabi has come a long way from a sushi condiment, and it’s unique flavor can now be found in many foods, like soy nuts, potato chips and rice cakes.
Wasabi is Japanese horseradish. It is actually very difficult to get fresh wasabi here in the United States. Gold's, already well known for their prepared horseradish, has brought the convenience and flavor of wasabi in a sauce that we can use to top our sushi and flavor tons of other dishes. It does have some mayo mixed in, but a little goes a long way and you get the added benefit of including more horseradish in your diet, which if you have been paying attention is extremely healthy (click here for my article on the health benefits of horseradish).
First, I want to share a pan-Asian twist on Jewish tradition by serving it with gefilte fish. Not any old gefilte fish though, I made a baked salmon gefilte fish that I filled with scallions and a bit of wasabi sauce. I served it alongside Gold’s wasabi sauce that I made even hotter by mixing a hot pepper and some parsley for texture and color.
I also made a summer time Asian Salad and it is really a very simple combination. I love the mixture of textures between the lettuce, cabbage, bean sprouts and straw mushrooms. I basically added the wasabi sauce for some spice and creaminess to the dressing and it was absolutely perfect.
How do you use Wasabi Sauce?
Disclaimer: This is a sponsored post is part of a partnership with Gold’s. All thoughts and opinions expressed are my own.