Wasabi and gari are two of the most important condiments in Japan. They are used in many daily meals, from breakfast to dinner.
Wasabi is a paste made from the roots of wild radish, while gari is a variety of fresh ginger. Although both are traditional Japanese Restaurant condiments, they have become very popular around the world in recent years.
- Wasabi
1.1 What is wasabi?
Wasabi is a plant from the turnip, mustard and radish family, native to Japan. It is grown in rivers and streams with cold water and preference is given to mountainous areas. The wasabi plant is a shrub that can reach 1.5 meters in height. It has large leaves, hairy and toothed on the edges. The stems are hollow inside and pale green in color.
Wasabi is commonly used in Japanese cuisine to season sushi and sashimi. It is a very spicy ingredient, so it is used in moderation. Some compare it to chili, but the flavor of wasabi is more complex and unique. It is also used to prepare other dishes, such as soba (buckwheat noodles), tempura, or yakimeshi (fried rice).
1.2 How to use wasabi
Wasabi has a unique and irreplaceable flavor. It has a smoky flavor and is very spicy. Wasabi is usually used as a condiment for sushi or sashimi. It is mixed with soy sauce and placed on top or on the side of the sushi. It can also be found in many other dishes, such as noodles, soups, and salads.
- Gari
2.1 What is gari?
Gari are preserved ginger sheets that originate from Japanese cuisine. It is made from wasabi root pulp, vinegar, salt and sugar. Gari has a sour, spicy and sweet flavor that perfectly complements the taste of raw fish. Gari is usually served on small plates or bowls, and its color can vary from white to pink. If you are looking for a unique condiment to add to your dishes, then gari is ideal. Not only will it give a touch of acidic and spicy flavor to your food, but it will also help you with better digestion.
2.2 How gari is used
Ginger is usually used along with wasabi to season sushi. These are thin slices of fresh ginger and can be found in supermarkets or on digital platforms. To use it, you just have to add a small piece to your food. It is usually used to cleanse the palate after each dish so that the flavors do not mix and you have that real, fresh taste of different types of fish.
Conclusion
Wasabi and gari are undoubtedly two of the most representative ingredients in Japanese dishes and if little by little we take in the flavor and what gari provides to our palate we will be able to enjoy it without any problem. At Morimoto we want these ingredients to reach more people so that they can enjoy their flavor and properties. There are different Japanese condiments that not many people get to know and use them in other different dishes without the need for raw fish. Would you dare to try these typical Japanese condiments?