A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, was the Wasabi. It's like horseradish but hotter.
I can tolerate very hot foods, but I don't like the lingering afterburn. This is why I've taken a liking to Wasabi – it is hot, but without the afterburn.
I found a tube of Wasabi at my local Piggly Wiggly, it's basically the same stuff they had at the sushi place. However, after a few weeks of putting it on crackers, pita chips, and carrots, I've developed a bit of a tolerance and, as a whole, I don't feel that it's providing enough hot. I would prefer more.
I found on-line that they have Wasabi powder, but I'm not sure if it will be very hot or not. Also, I'm not sure how to make a dip from it.
How can I maximize the Wasabi flavor? Is there a "pure" Wasabi flavor I can buy? Is there a "nuclear hot sauce" made with Wasabi?
Best Answer
The dried powder in a can is your best bet, short of grating a fresh root.
Though an overlingering burn isn't your thing, try pinch of cayenne in the wasabi mix to lend sweetness and more ka-boom. Generous wasabi and some Sriracha are my favorite sushi companions.