Wasabi is almost a part of our daily diet when we eat out or even shop at the mall. Just 25 years ago you couldn’t hear it anywhere, except of course in Japan, where it came from. Now we can find it everywhere and at an affordable price. People are used to the extraordinary taste of Japanese cuisine and its spices.
That brings us to the topic of this article, namely wasabi, also known as “Japanese radish.” The Japanese love this spice and use.It extensively in their cooking in the same way the French use their mustard, except that wasabi is about 10 times stronger than the strongest French mustard.
There are various Wasabi Overseas reaction given by people (called 海外からの様々なわさび反応 in the Japaneses language) that have experienced extraordinary taste of Japanese foods.
On the other hand, we are also used to consuming chocolate with various kinds of spices or herbs, such as cinnamon, black pepper, nutmeg, ginger and so on. So I tried to go a step further and add some wasabi to my favorite chocolate ganache filling.
The result is quite interesting, wasabi has such a strong flavor that I didn’t want to fight it with other strong flavors like bitter dark chocolate, so we chose white chocolate in my recipe to accentuate the wasabi flavor. Needless to say if you don’t like wasabi you better stay away, it’s the kind of praline we love or hate, no compromise.
For this recipe you can use wasabi paste or if you can’t find it, you can use wasabi powder and make your own pasta. In this case, mix 14 g of wasabi powder with 36 g of room temperature drinking water. Mix well with a spoon or spatula until smooth and here’s your 50g fresh wasabi paste.
