TSUBOE SAME-KICHI 100 x 180mm ツボエ サメ吉 小 100 x 180mm
Wasabi gets hotter and when it's exposed to air, so as it gets grated, the wasabi will get more and more hot in flavour.
Wasabi will taste different depending on whether you grate it faster or slower. If you grate it slower, it is more creamy and still hot. Wasabi gets much hotter when it's grated smaller as more and more of its surface area is becoming exposed to the air around it.
The wasabi root is grated against the teeth of the grater, producing a fine paste that can be used for seasoning sushi, sashimi, and other Japanese dishes. Stainless steel wasabi graters are preferred by many chefs because they are durable, easy to clean, and do not react with the wasabi, ensuring a clean and authentic flavour!