Season Mild Spices With Wasabi Powder
I’m weak for hot pepper-based red heat, but I have a high threshold for sinus cleansing green heat from wasabi and horseradish. Aside from applying green paste to the sushi, I like to keep a jar of powder nearby to make sauces, dressings, and mayonnaise.
My obsession with adding wasabi powder to white creamy condiments began when I saw a can of wasabi mayonnaise at Trader Joe’s. It’s a good product, but I have a small refrigerator and it already has two or three different mayonnaises in it at any given time. Plus, I always add wasabi to it.
Instead of filling my refrigerator with wasabi-flavored foods that never meet my needs, I fill my closet with wasabi powder and then add it to ranch dressing, sour cream, cream cheese, and mayonnaise at my leisure. (It also works very well to sprinkle with popcorn and potato chips.)
As for how much you should add, it depends on you and your level of tolerance, but keep in mind that wamabi takes a few minutes to reach its full potential. Start with 1/4 teaspoon and 1/4 cup of the seasoning, stir, let sit for five minutes, then taste and adjust if necessary, rest between each addition. Once you get an idea of your tolerance range, you might be a little bolder with the addition, but take the time to get to know yourself before testing your limits.