Wasabi

Fresh wasabi root should be wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. Once grated, it loses its potency quickly, so prepare only what you need. Tube or powder forms are shelf-stable and should be stored according to package directions.

Use a fine grater (like a microplane or a traditional wasabi grater, 'oroshigane') to prepare fresh wasabi root for the best texture and flavor.

Mix wasabi powder with a little water to create a paste just before serving, as its heat dissipates over time.

Start with a small amount when serving wasabi, as its heat can be intense.

Sushi and Sashimi

Soy sauce (often mixed with wasabi)

Seafood

Udon and Soba noodles

Certain Japanese dressings

Assuming the green paste in many sushi restaurants is always real wasabi; it's often horseradish, mustard, and green food coloring.

Grating too much fresh wasabi at once, leading to a loss of flavor and pungency.