The Truth About Wasabi - What is Real Wasabi
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- เผยแพร่เมื่อ 19 พ.ย. 2013
- Japanese restaurants have deceived you for years - fake vs real wasabi
More Info about Wasabia Japonica and where to buy it: www.makesushi.com/real-wasabi...
In this video, Chef Davy Devaux explains the truth about fake wasabi and why Japanese restaurants and groceries have mostly 0% wasabi in products labelled wasabi! He also shows what real wasabi rhizomes look like and how to prepare them as a condiment for use in Japanese food like sushi using a traditional Japanese sharkskin grater. Then Chef Devaux explains how long you can keep fresh wasabi in the fridge, including some tips and tricks on what to do if you have too much.
He also shows where you can buy fresh wasabi online.
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Music creative commons :
Music from TH-cam audio library
Artist: "Huma-Huma"
Song: "Heavy"
Produced by Chef: Davy Devaux
Free Cooking School Online - แนวปฏิบัติและการใช้ชีวิต
The Truth About Wasabi - What is Real Wasabi - TH-cam - Japanese restaurants have deceived you for years - fake vs real wasabi More Info what the video #wasabi #wasabirhizome
+How To Make Sushi
The stuff sold as "oregano" in supermarkets is actually western sage. Real oregano is available in some health food stores but is mucho dinero expensivo.
Hi chef! It seems that all articles on the Kazari website are sold out...is the website still alive? Do you know another source of good quality products? Thanks!
who was the first person to ever decide to take a random root from the ground and rub it a against shark skin
Tom Hanks in Castaway.
someone who was very hungry
that also goes for anything from intestines to truffles
@@atcera8714 what about raw oysters?
I seriously ask that of so many things. Like a snail. Who looked at it and thought, Hmmm... I should put that in my mouth? haha
wow...that means that i have not tasted real wasabi before...mindblown!!
then go to Japan and eat real one lol
@@jojobp
you gotta get your money up lol 。
It's so sweet how he gets really intense when talking about how good the real wasabi is.
its like bananas we no longer eat actual bananas :p
what
go look it up the bananas we eat no longer are REAL bananas the real ones were wiped out by a disease that swept over an island that we get them from... and now we eat siulated ones go look it up :p
morgan bogaert its just a different cultivar... that like saying green grapes are not real only purple grapes are..
hailey please you are drunk go home
Nice one, I have watched your early youtube attempts and have grown a long way. Way to go and keep it up !
I really enjoy watching all your sushi videos. Great job! 😊
I LOVE the endings on your videos :) thanks for the awesome videos!
He wasn't kidding when he said it was expensive.... $85.00 for a half pound!
How long can that last for?
Max 1 month, but to keep it that long you need to keep it half submerged in water and in the fridge changing the water every 3-4 days to avoid rot.
you pay for what you get. trust me. real wasabi is so much better. you will never want to go back
its not like that huge spice as fake wasabi has. its more grassy with a hint of spice. it honestly tastes like it was made to go with raw fish
Oh this is very helpful, thank you. Please do nigiri sushi soon😉
We have a sushi bar thing in our town, they grind it right infront of us. It's a small family owned business.
I love your knife collection. Where can I buy them?
Thanks for info, look forward to enjoying real wasabi one day.
Also fun to see you outside your studio! I thought we were about to take a tour!
Idk if u have mention this before but... where are you from?
Love the videos..
I live in Canada. I saw wasabi root in the gardening part of a hardware store. It didn't look that expensive for the plant. I love gardening, but don't know how it would survive in the mixed climate in Alberta. British Columbia, on the West Coast gets a fair bit of rain. It would be nice to have for Japanese cooking. I was fully aware of the pseudo wasabi. Green food colouring and horseradish powder. Not the real thing.
Amazing videos. Greetings from Mexico!
I had Sushi bought from store today. I dipped the sushi with wasabi (fake one). Gosh!!!!! All a sudden I had brain freeze!!!!!! You are right!!! Went straight to my nose, to my brain. I thought I was about to pass out! My family saw my face turned red. I spitted it out. Never ever eat Wasabi anymore. My husband said it's not like hot sauce. I can handle the hottest chili in the world, but this thing, nastiest!!!!
Ahh, thanks for the quick insight on wasabi. I always knew sushi places use fake wasabi, but never took the time to see what real wasabi looks like or how it's prepared.
Excellent, informative video like always! Thank you!!
You're welcome shock777423!
You have spoiled the love of wasabi for me. Lol. I don't think I will ever have real wasabi and now every time I eat the store or restaurant kind, I will know it is not real. Grrrrrr
Why are you pushing shark skin graters? It's just adding to the problem. Use a normal metal grater.
Authentic texture
Cheong Ziyong Give me a break, stop killing sharks for bullshit.
+g0dbel0w You gotta deal with reality, animals are killed to be consumed, doesnt matter if the purpose is to be eaten or used to make materials, dressing, etc.
Sylphix Sharks are not killed to be consumed. They are most often wastefully thrown back into the sea, missing a few parts. I understand the process of life and death.
Shark fin soup.
So true! Processed colored dyed ginger also...I never eat fake powdered wasabi 2 much color,its sad.Great video!
thanks for the information man!!
Where are you from??? Just wondering and Thanks for all these videos I love Sushi so much it means i can make it and take it to college with me
I'm Dutch and Live in Spain.
Glad you find my sushi how to videos useful.
Why didn't you place the grated Wasabi on Cling Film instead of resting it on your wooden counter top ?
MUCH more hygenic and retains the freshness of the Wasabi Paste better.
Thanks for the reply! Interesting root.
At my sushi bar we use a mixture of 70/30 ratio. 70 being real wasabi, 30 horse radish. It's very expensive we don't give it for rolls, only nigiri & sashimi
Thank you for this information.
You’re welcome!
Thank you Thank you Thank you so much Chef Davy! I am not Japanese. I am Australian and wanted to make own Wasabi because I realised Wasabi is not Wasabi but full of junk. When I wanted to find a recipe to make Wasabi without junk, all I have found powdered wasabi recipes with of course full of junk in wasabi powder before I have come across to your Wasabi video. If I am going to have junk, all the unhealthy additives with it, what is the use of making my own. I can go and buy from shop. Thank you again for posting video to show how to make Wasabi. Not the imitation Wasabi. All the best.
Uh, I don't know horse radish is junk...
I'd heard before that the green stuff you get isn't real wasabi -- but as someone who grows horseradish in my garden, I wonder how they get it *that hot*... I wonder if they grind up a few hot pepper seeds with it? Not sure about its flavour or heat in the UK, but in Canada it is INSANELY HOT! Whereas when I grate fresh horseradish it has some heat to it, but you can still taste the roast beef through it.
Anyway, I really enjoyed this, thanks for making it!
The finer and longer you grind horseradish the hotter it becomes.
This is fascinating, I had no idea that real wasabi wasn't what I thought it was. This is really cool to know, thank you!
You're welcome Nicole!
lol, I thought wasabi was just some kind of Japanese horse radish
I'm sure you're not the only one ☺In my life at least I know most people don't really know what it is, me being one of them lol
That's an interesting topic. It's perhaps worth to mention that wasabi-like horseradish is quite different from wild white horseradish (at least the one that grows in Eastern Europe), I find our variety to be a lot more simmilar to actual wasabi than to the wasabi-like horseradish.
just got back from my japan trip (loved it) and tasted fresh grated wasabi from a couple sushi places (without knowing the non-freshly grated wasabi actually don't contain any wasabi) - maybe i didn't actively try to tell the difference because of that, but i will say that the difference isn't huge. when used in small quantities it feels a little milder than the tube stuff we get in the US. the last sushi place i went to in japan smeared large quantity of it in my tuna roll (probably the right way to do it) - it was so pungent it hurts my nose just like the fake stuff. So i guess what i'm saying is... i may be a pleb when it comes to wasabi but i am kind of a foodie (as considered by ppl around me) so i'm not completely oblivious to taste differences... and my opinion is that unless you're a sushi connoisseur and have very realistic expectations and know exactly what you want and what you're getting... the fake stuff ain't so bad. it might worth trying the real stuff once for the experience, and god knows i am going back to japan again because it is the best vacation i've had, but if you live in north america it may not worth the hassle to ship the roots to your home to replace your fake wasabi tube entirely with fresh roots.
The difference is night and day.. Fresh wasabi is so good.
Thanks, I purchased a pot of a powdered wasabi, It was quite expensive for it's size, I was very angry when I read the ingredients , Something like 96% English horse Raddish 2% Mustard and less than 1% wasabi
Does Wasabi help kill germs? People always say when eating sushi,wasabi must be used to kill germs...
parasites, I've heard... I don't know if it does kill parasites though.
I wish you would do a video on Saki.please?
My man and I went to a super fancy sushi restaurant where everything was VERY authentic. There were no rolls, just nigiri and traditional sides. The wasabi was made in front of us along with the sushi. It was so much better than any other "sushi" and "wasabi" I've ever tasted.
I kno it's been 3 years but do you happen to remember the name? Lol
@@RetroRageasaurus HA Nah you good love! And yeah! I believe it's Sasaki which is an omakase style restaurant. Omakase is basically just the chef choosing their own selection of sush or "nigiri" and other dishes each time. And it's usually expensive and nice 😁.
@@dreajplmao omg, thank you so, very much!!
@@RetroRageasaurus Of course! If you get the chance to go with COVID going around and money not being right at times, please ENJOY yourself! 🤗
And just in case you didn't know (I sincerely hope you do) crabstics are 100% crab free. Full of crap, not crab.
No they aren't
+00maniacmanny00 they literally call it imitation crab. It's crap
+Minato Namikaze I actually like imitation crab.
+Minato Namikaze well, it is imitation crab.... it would be weird if it did have crab.
+PyroGhost913 I like fish too. I just don't pretend it is crab.
Loved it!
wow! thanks for the video :)
I´m coining the frase Fakesabi from this day forth!
Now that I look at your videos twice, after reading that comment about you being dutch. I'm even more mindblown ! you are dutch !!. Hoe kan ik Wasabi wortel vanuit Nederland krijgen?
I always thought that wasabi was made from avacodoes.
I've never had wasabi that looked like that. I like real wasabi.
KeaLeonna lol I said the same thing
That’s guacamole
For you sushi lovers that want a quick fix. On occasion I do make my own sushi rolls but when I am too lazy I find a fake wasabi I like, mix it with some soy sauce to my liking and dip cucumber and imitation crab stick in it. I get nearly every bit the satisfaction from that as I do going the whole 9 yards. For me it's all about the nose burn and the cucumber. Shazzam!
Just read the label. You can find it at asian markets. It is also available online from a place the south.
Is the 'shark skin grater' produced from genuine shark skin?
I was actually experiencing the burning from eating wasabi peas when he was talking about that lol
I read the article on your website. I was like :O I cant believe it! No wonder it just burns and doesn't accentuate food very well. Also Where are you from? I don't mean to be rude I just think your accent is cool. lol BTW Love your channel subscribed and liked ^ ^ l8tr
Please come over and make me some sushi now. Thanks for the vid
Very good channel stay connected 👍
This is a great, informative video. But you may want to smile every now and then :)
haha, thanks for the tip 😅
Fu smile baby
I've known for a long time that most wasabi is fake just because I read ingredients on everything. But I had no idea that real wasabi tastes so different
Mate u make it sound like 95% of sushi restaurants are charlatans, but in reality it doesn't sound like just a cost limitation, but more of a supply vs. Demand issue if it's so rare and hard to grow.
There's nothing wrong with lowering costs but why can sth that has like 3% of wasabi in it be called "wasabi". The restaurant lie to us but the real charlatans are the ones that allow sth like this. There are so many ways the industry trolls us...
Have you thought about adding a Forum page on your website? Where you can talk to your users? Share recipes? Etc? :)
Never knew wasabi root was real. Always assumed it was just horseradish and food coloring in all cases. I learned something today. Thanks.
Thank you
what knifes are those
Ahaha this is so cool cause i actually dont like fake wasabi, its chili feeling or spicy to me was always so annoying so i was happy wasabi isnt meant to be like that! Thanks chef
This is just like how Ginger Ale doesn't have ginger in it LOL 😂. I'll still drink it but ginger beer contains actual ginger in it.
Those dislikes are the retailers of fake wasabi.
he did say root instead of the stem, soooooo
What are some alternatives to shark skin? I just dislike the idea of using shark skin.
there exist ceramic or metal graters that simulate the same action as the shark skin grater. You can find them online. +Charles Maxwell
+Charles Maxwell
it's not shark ;-) that would be "smooth" - it's rayfish
+chefalbino I think they mean they dislike the idea of using something made from an animal. (There's plenty of vegetarian sushi out there yo)
i know ;)
and still: it's no shark ;) - it's ray (just saying)
MIDORIMUSHROOMS im rolling...XD
I was looking for "about" on your website. How did you become such an expert on Japanese food?
He is not an expert. Only someone that collect information in internet and books, and call his self as "chef".
How do you know? His demonstrations are excellent. Of course I will not compare him with a Japanese expert....
winki07
The demonstrations of him are not excellent. Its very well for a beginner learn and he had a good idea to make those videos, but he is far and far to be expert. I know the techniches (of course not as a Japanese Itamae - its necessary 10 years of learning to say that you are a real sushiman in Japan) and I can recognize how much someone knows about this too.
Anyway, i couldnt say im a "chef" or expert. He even haven't the basics skills of kitchen. Call his self as chef is an absurd.
Other example: he said wasabi is hard to cultivate, tryed to say the reason, but said nothing, maybe because received only this limited information from the sponsor.
Wasabi needs specificalls conditions, like clear and current water and the most rare: temperatures between 5° and 20° Celsius (not more and not less) during ALL the year, as it is on its regions in Japan.
Anyway, it beggins to be cultivated in other points of the Globe, such as New Zeland, Pacific North (USA) and England, that have similar conditions as in Japan.
His informations about sushi and its technics are limited as it was for wasabi.
Ok. You seem to know a lot :)
There is no link under the text "Where To Get Real Wasabi"
instead of a sharkskin grater can I use a sandpaper
It is a good video＾＾
omfg thanks so much dude now i will throw away the fake ones out the bin i always think that the tubes are real stuff. Lol
I just bought real wasabi for the first time in 5 years yesterday (freeze dried sadly, but still better than any other local options).
When I realized my Mom, who likes "wasabi" has never had the genuine article, I prepared a bit. Much to my dismay, she preferred the fake stuff.
Interesting turn of events, not too surprising though people tend like like what they know, maybe one day try getting the fresh root and grating it yourself because I can't believe that freeze dried and then re-hydrated will taste the same as a fresh root....
Well, last I knew, a very large American grower of Wasabi is in my county. I saw on a website, that they sell fresh root in a whole food chain I go to (but in another town). I know they do a lot of exporting now, so who knows if they still sell local. If I have the cash, I'll give them a ring.
if you have assess to fresh horseradish root is that better than dried store wasabi
I just realized it wasn't real when I bought extra wasabi to go ith my sushi the other day and I saw horseradish as an ingredient. Does the fake wasabi taste anything like real wasabi?
how long would you say a wasabi root lasts you?
1 month max but you have to store it in a particular way.
Are those Shuns in the background?? if not what are they?
nope, Miyabi knives
is there a restaurant that serve real wasabi?
very few and far between, most restaurants have just powered mustard and some higher priced ones will have half powder half dried wasabi bits which is mixed with water (that still tastes bad) then the top of the top will have fresh wasabi, very very few and they will charge a arm and a left for a meal. toophatdiego
you normally have to ask
***** well considering the time it takes to actually culture a proper wasabi, that stuff should cost expensive
having expensive steak that really isn't cultured is a stupid idea to spend lots of money on
I know a place that has real 100% wasabi and its a great restaurant and great people and food!
toophatdiego fly to Japan and get the real thing from traditional sushi bars, and I'm not talking about the modern conveyor belt sushi restaurants which has mas many outlets because most of them serves the fake ones. (a bit pricey) Or you can order it from a distributor and shipped it to your doorstep.
why was it covered in a damp cloth at the begining?
Since wasabi usually grows in river beds it likes to stay moist. Keeps better that way
Could you please explain how to make cheap wasabi at home🙏
Ingredients and how
For restaurants, they sell these big bags of a kilo of fake wasabi powder, for that stuff you simply just mix it together with water until its at the right consistency do you want it at.
Freshly grated wasabi can never really be cheap because it takes so long to grow and requires a lot of water and specific temperatures.
By the way, please don’t forget to share this video. It helps me a lot when people share it. Thank you.
Where can you buy the real stuff
I always thought that the burning nostrils was part of the deal at a sushi restaurant! I do love horseradish, and hot peppers too, but I will use less "wasabi" from now on. I don't care to make raw fish dishes at home, so I will probably never taste real wasabi. At least I grow my own horseradish!
hmm sushi or not i bet i could find a good use for wasabi in any fish recipe or any recipe at all
What if you are from South Africa? Where would be the cheapest?
I seen you comment on a house of the rising sun video
where can I get wasabi
in Europe you can get some real wasabi here: www.thewasabicompany.co.uk/
Yep... Its official, you are the man! Cheers from the US.
P.s. Im an ecology major, what is the biomass of this root? Why is it so rare?
Thanks!
The biomass of the root is 180g.
it's rare because the time It takes to cultivate (2 to 3 years) and the exact growing conditions wasabi requires during that extended period of time;
- wasabi plants don't like direct sunlight
- need to be between 6ºc and 20ºc at all time.
- need fresh circulating mineral water.
قناة رائعة الله يوفقك نبقى على اتصال 👍
Wow, i was just learning about this, I was in Japan for a holiday 2 years ago and had a ton of sushi, fanatstic but hmmmm was that real Wasabi? at the cheap places probably no but at the less cheap places (cant afford rich) frequented by locals??
thats crazy a sharkskin grater ? will jcustoms let that ship to you
I like the burning of the horseradish. But then, my Russian grandparents grew horseradish on their farm. When they ground it up, we had to open up all the windows :)
Fair enough, but you should try the real stuff first and then make a decision, it is really much better
Very interesting that wasabi isn't wasabi
Wasabi is wasabi dumb bitch :)
LauraS212 wasabi here isn't the real wasabi, so who's the dumb bitch now ,hmmm YOU,!!!
Don't trust this guy, he's full of shit, the wasabi in supermarket is actual wasabi, it's not fresh wasabi but it's still wasabi (and this guy use it and called it wasabi in other video)
Uryendel chowhound.chow.com/topics/701510 read you are wrong, our fake wasabi is dried horseradish ,mustard, spinach. This article explains it all.
NO. You're a fucking idiot. Wasabi in the US is fake. That's a fact. Who told you your information
I once shopped for real wasabi. It is available in Los Angeles fish markets for a mere $90 per pound. It is tasty but if you want the real stuff at your local sushi spot, prepare to pay up, or bring your own.
nice video i just start o grow them
Cool! that's a long project , I wish you the best with your wasabi grow :)mrcookieftw2
WOW, man I am crazy about your channel.....!
Luis Santos I want to try it, I cannot believe I have been enjoying it... no! thanks for letting me know!
eye-opener
i had real wasabi with roasted pork, it was delicious. The flavor is sweet with that initial burst of "wasabi" heat that is not overwhelming at all like the fake stuff.
link to get outside of EU don't work
I think wholesale is $90 a pound for real wasabi. Sushi would be extremely expensive if real wasabi was used. Supermarkets wouldnt sell it either since theyd have to charge 100 bucks for that size of a root used in the video.
You guys offered a profoundly incomplete picture of wasabi. Authentic wasabi itself in Japan is difficult to come by, given the dilemmas presented in land use/scarcity; and from what is suggested by the current prevailing consensus on the subject, wasabi has rarified geographic conditions required for what you yourself described as difficult growing conditions--Although, I hypothesize other areas suitable for growing wasabi might be Scotland, New Zealand, and the American Pacific Northwest.
For the Japanese, the fake wasabi thing isn't a narrative about some greedy manufacturer tricking ignorant food whores into buying an inferior profitable product; one instance may be, that they have to cope with the moral issue of using land to cultivate for what some perceive as a luxury product, versus using it for affordable housing.
I'm one of those people who discovered what wasabi was the hard way ☺ never got near it again
What about Australia?
Well technically Horseradish and Wasabi are both in the same taxonomic Family: Brassicaceae lol no doubt they are different. But still related :P
Why not just use wasabi extract?
I Can-Not believe I have been eating fake wasabi!
do you like wasabi, chef? I do like them! :)
It shouldn't be that expensive. Just looked up at Wiki, a picture with wasabi selled at 380 yen each in Japan, which is about 3 dollar. Goods in Japan is relatively expensive compare to the other part of the world, so I expect to get real wasabi at this price level.
What accent is this? Dutch / New Zealand...?
Wiki:
"Due to its high cost, a common substitute is amixture of horseradish, mustard, starch and green food coloring. Outside of Japan, it is rare to find real wasabi plants."