Rinse the dried green peas under cold water until the water runs clear. Soak them in a bowl of water overnight to soften.
The next day, drain the peas and pat dry with a clean kitchen towel.
In a small bowl, mix together wasabi paste, rice vinegar, salt, and cornstarch to form your spicy coating mixture.
Heat canola oil in a deep fryer or large saucepan over medium heat until it reaches around 375°F (190°C).
Carefully add the soaked peas into the hot oil using a slotted spoon to avoid splashing.
Fry them for about three minutes or until they turn golden brown and crispy.
Using another slotted spoon or wire mesh skimmer, remove fried peas from oil and drain on paper towels to absorb excess oil.
While still warm but not too hot to handle, toss fried peas in your prepared wasabi mixture ensuring each pea is evenly coated.
Spread out coated wasabi peas on parchment paper allowing them to cool completely before serving or storing away for later use.
Wasabi root, scientifically known as Wasabia japonica, is a plant native to Japan that's commonly used in traditional Japanese cuisine. It's best known for its strong, spicy flavor which is often compared to hot mustard or horseradish. The green paste you see accompanying sushi is made from the grated stem of this plant. Beyond its culinary use, wasabi root also boasts several health benefits due to its high content of antioxidants and potential anti-inflammatory properties.
Wasabi root, often associated with Japanese cuisine, boasts a unique flavor profile that is both pungent and fiery. Unlike the lingering heat from chili peppers, wasabi provides an intense but brief burst of spiciness that quickly dissipates. It leaves behind a slightly sweet aftertaste with subtle notes of mustard and horseradish. Its distinctive taste can be described as fresh and clean, offering a sinus-clearing sensation that sets it apart from other spicy ingredients.
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