Wasabi soy sauce contains wasabi powder or paste.
Wasabi soy sauce is a combination of soy sauce and wasabi paste or powder. In most cases, this creation is either made at home or mixed by an individual over dinner. The amount of wasabi used in the mix depends on individual tastes, as it has a strong, spicy flavor. A wasabi soy sauce can be mixed in before use or foods can be dipped separately in the wasabi paste and then in the soy sauce.
Traditional soy sauce is made from fermented soybeans, aspergillus, salt and water.
True wasabi is a spicy root-like plant, part of the mustard family and native to Japan. The entire plant can be used for flavoring, but it is the portion of the root that is ground into the well-known green pasty condiment. Wasabi is a little difficult to grow and takes anywhere from 18 months to three years to reach maturity. These two factors make real wasabi pastes and powders expensive, ranging from $50 US Dollars (USD) to $100 Dollars per pound.
An alternative to real wasabi is western wasabi. It is created from a blend of Chinese mustard, horseradish, cornstarch and a touch of green food coloring. While it is a reasonable substitute, imitation wasabi does not provide the full flavor of the original product. Unlike its replacement, real wasabi has a tangy, tangy nature, but it quickly mellows to become slightly sweet.
Wasabi paste made from grated roots should be used in half an hour or less, as it quickly loses its flavor. Several wasabi soy sauce recipes call for one part wasabi paste or powder to eight to 12 parts soy sauce. The more soy sauce used, the less powerful the wasabi seasoning will be.
Soy sauce is made by fermenting soybeans, aspergillus, water and salt. Aspergillus works like the yeast in the fermentation process to make this condiment. When the fermentation of the mixture ends, it becomes a paste. The paste is then pressed and the liquid turns into soy sauce. The remaining paste is often used as soy feed.
Lighter soy sauces can be made by reducing the amount of salt in the initial preparation. Sweet soy sauces employ the addition of a small amount of sugar. Dark soy sauce is aged for a longer period and will usually have caramel added. Molasses can also be included to add a thicker texture, darker color and a hint of sweetness.
Another variation of wasabi soy sauce uses white wine vinegar and olive oil. Two parts of the vinegar are mixed with one part each of the soy sauce, wasabi paste and the oil, to create a sauce or basting. For fans of wasabi soy sauce, companies are producing a variety of goodies with this flavorful coating. For example, wasabi soy almonds are an increasingly popular snack. These are simply that kind of nut, toasted in a sweet soy sauce and sprinkled with wasabi powder.