If a recipe calls for wasabi paste?!
Answers: Can I make wasabi with the powder and use that? I've never bought wasabi paste. I've always heard that making it with the powder is much better and cheaper.
Hello!
and if the recipe calls for wasabi paste... you can subsitiute it for wasabi powder.
In many asian markets, you will see both wasabi powder and wasabi paste. There really isnt that much of a difference, some people like the ease of the wasabi paste in a tube, while others think that adding water to wasabi powder is an easy and efficient way to use this flavoring.
Hope that helps!
GOOD LUCK WITH THE RECIPE!
I'm not experienced with using/preparing wasabi in my kitchen, but according to this wikipedia page (see: "Wasabi and imitations"), it sounds like you just mix the powder with equal parts water to get the paste you're looking for. Or, you can just buy the paste where you buy the powder. Some other interesting info here as well:
http://en.wikipedia.org/wiki/Wasabi
To Make Real Wasabi Paste:
To make genuine recontituted wasabi paste from wasabi powder, vigorously mix a measure of dried ground wasabi powder with an equal amount of water. When thoroughly blended to the right consistency a (slightly dry, not soupy, paste), cover the dish and set it aside for ten to fifteen minutes to allow the enzymatic action to activate the full flavors.
You can also buy ready made wasabi paste (it is sold in a tube). It's terrific served as a condiment to accompany sashimi or sushi, or used in a host of creative ways to lend an exciting kick to sauces or spreads.
TIP: If by some chance you find yourself with leftover wasabi paste at the end of a meal (unlikely), blend it with a small amount of olive oil before storing it in the fridge. This will help preserve the flavor, at least for a day or so, that would otherwise be lost.
Check out the many food web sites to be sure.