Wasabi わさび Most sushi connoisseurs are familiar with the pungent condiment known as wasabi – a paste made from finely grinding the root vegetable’s rhizome (rootstalk). Grown in Japan, wasabi is often incorporated into raw fish dishes because of its antibacterial properties. However, the majority of wasabi that’s served in tubes or reconstituted from dried powder isn’t true wasabi but wasabi-like paste that often contains western horseradish, mustard, starch, artificial flavours, and colours. The substitute typically has a sharp and spicy flavour, tacky texture, and unrefined lingering burn. Sourcing the highest quality wasabi available, Sushi Masaki Saito uses wasabi cultivated in the robust soils and mountain water of Shizuoka Prefecture at the foot of Mt. Fuji. Chef Masaki Saito always prepares his wasabi paste to order, grating both the top and bottom ends of the rhizome on a custom oroshi* (sharkskin grater). Chef Saito follows this meticulous practice for multiple reasons: First, the delicate and floral flavours and bold kick of freshly grated wasabi dissipates in as little as 15 minutes. To serve his guests products at their prime, wasabi roots in Chef Saito’s kitchen are only used during the service they’ve been cut. Second, each wasabi rhizome has three distinct flavours – sweet, spicy, and bitter – depending on the portion of the rootstock use. To achieve a balanced flavour, Chef Saito blends the gratings from both ends as he makes the wasabi paste. Third, real wasabi doesn’t overpower fish but compliments its flavours. Chef Saito calibrates the amount of wasabi applied to each piece of sushi, with fattier fish getting just a touch more to cut through its richness. *No two wasabi graters are alike. Choosing a sharkskin grater also means an integrated, looser paste that tastes fresh, vibrant, and mild. The wasabi paste has a nice balance of sweet and savoury, hint of heat, and a fragrant floral aroma. In contrast, the paste made from a root that’s been freshly grated using a stainless-steel grater is slightly bitter and spicy, more fibrous, and much less pleasant.