These days, premium ingredients like caviar and foie gras are mere clicks away from your doorstep. Yet how can one tell that they’re getting their money’s worth? The Peak enlists industry experts for advice on how to identify the best-quality ingredients.
Mention wasabi and the first thing that may come to mind is the green paste often served from a tube alongside sushi in Japanese cuisine. However, wasabi should be freshly prepared as the potency of its flavours fades within 15 minutes.
The best wasabi is harvested within 18 to 24 months after germination. Chef Shigeo Akiba says that it should be consistently light green, aromatic and less spicy compared to horseradish. Shark skin graters should be used in lieu of metal counterparts because the latter may impart a metallic tang. The chef also likes to chop grated wasabi to bring out a spicier flavour.