In a medium-sized mixing bowl, combine the mayonnaise, wasabi paste, lemon juice, soy sauce, grated ginger, and minced garlic. See here for how to make Wasabi Paste if you are starting with wasabi roots! Whisk these ingredients together until they are well-combined and the mixture is smooth. Taste the aioli, then add salt and black pepper to your preference. Give it another good whisk.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully.
Wasabi, also known as Japanese horseradish, is a root vegetable that belongs to the Brassicaceae family, which also includes mustard, horseradish, and cabbage. It is traditionally grown along stream beds in mountain river valleys in Japan. Due to its unique taste and health benefits, wasabi has been a staple in Japanese cuisine for centuries. The part of the plant used is the stem or rhizome which, when grated, turns into a spicy paste that is commonly used as a condiment for sushi and sashimi.
Wasabi has a distinct, sharp, pungent flavor that provides a quick, intense heat followed by a sweet, mild aftertaste. Unlike the lingering burn you get from chili peppers, the spiciness of wasabi is more akin to a burst of horseradish heat that hits the nose more than the tongue. Its complex flavor profile adds a unique zest that can elevate the taste of many dishes, making it a cherished ingredient in various culinary applications beyond its traditional use.
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