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Does wasabi powder go bad?

mocro Feb 12, 2010 11:30 AM

I just made a dipping sauce for ahi skewers using mayo + some wasabi powder I've had since the Reagan adminstration. Blech! Bitter and awful. Does wasabi powder have a shelf life or do I just not like the taste of this recipe? I'm in the market for an alternate if anyone has ideas. I have some Mr. Yoshida sweet & savory marinade and cooking sauce that might be a base for something else.

This is why it's always a good idea to test drive your recipes the day before!

  1. coll Feb 13, 2010 11:30 AM

    Guess I'll throw out that tin that someone gave me ten years ago and I never used.

    6 Replies
    1. re: coll
      mocro Feb 14, 2010 08:51 AM

      Just to report back w/such an easy recipe. We had a VDay party last night so did lots of new apps. Here goes:

      In the morning I quick seared ahi steaks so they remained sushi inside. I wrapped those in plastic and kept in the fridge. Then I added wasabi (just bought a small container from the sushi guy at the grocery) to mayo to taste. An hour before the party I cut the tuna into cubes and placed on a wooded skewer w/a piece of pickled ginger. People loved and it looked gorgeous. Presented on a white square plate w/a small white square dish of the mayo for dipping -the skewers piled high w/the tips touching. The recipe called for it to be placed on a bed of watercress but i couldn't find any that looked nice so didn't use greens.

      Delicious, healthy and easy. What's not to like? Happy Valentine's Day to all.

      1. re: mocro
        coll Feb 14, 2010 11:09 AM

        Well guess I have a new appetizer recipe, thanks!

        1. re: mocro
          Sam Fujisaka Feb 14, 2010 11:11 AM

          re: "...so they remained sushi inside".

          "Su" = vinegar; "shi" = rice. Sushi is some form of vinegared rice.

          Perhaps you mean, "sashimi" in reference to your relatively raw fish.

          1. re: mocro
            scubadoo97 Feb 14, 2010 04:43 PM

            I like to use "wasabi" mayo. I use it to coat fish before rolling in panko for browning. I use in or with rice and have made layered discs of rice with this wasabi cream in the middle. Off topic but another good mayo based dipping sauce for raw tuna is, mayo, sriracha and ponsu.

            1. re: scubadoo97
              Will Owen Feb 14, 2010 09:08 PM

              I use Trader Joe's wasabi mayo to coat fish before baking on a rack in a pan. Season with S&P, allow to sit at room temp. for about an hour, then coat and bake @350º for 20-25 minutes. Pork chops and lamb chops are also good this way, with longer cooking times. Fabulous substance, that.

              1. re: scubadoo97
                butterfingers Mar 10, 2010 06:42 AM

                That is an AWESOME idea! I have a jar that I bought on a whim. THANK YOU!

          2. s
            sandybella Feb 13, 2010 08:32 AM

            After having a tin of powder go stale, I decided to stick with tubes of wasabi paste. I can only dream of living in a place where markets sold things like fresh wasabi...

            1 Reply
            1. re: sandybella
              penthouse pup Feb 13, 2010 09:23 AM

              In NYC, fresh wasabi turns up in the Sunrise Market stores...though unpredictably...

            2. d
              duck833 Feb 12, 2010 05:44 PM

              Oregon has more going for it the Pinot Noir, rain and smelly hippies. We also grow wasabi. Why deal with powder when you can get tubes of the real stuff:?


              2 Replies
              1. re: duck833
                Will Owen Feb 13, 2010 03:32 PM

                Penzey's catalog sells both fake and real wasabi, plus a blend, and charge accordingly. They urge anyone wishing to try the real thing to order the smallest possible amount, since they've found that people used to the green-tinted horseradish actually tend to prefer the taste of that, and to find the flavor of real wasabi disappointing. This is of course the ground, dry powder, not the fresh root they're selling.

                1. re: duck833
                  AntarcticWidow Feb 14, 2010 11:14 AM

                  Your link says that fresh rhizomes are no longer available until they can locate a new supplier. Maybe they are outside of the growing season right now ...

                2. huckfinn Feb 12, 2010 05:36 PM

                  In my experience jarred wasabi powder "heat" has a half-life of about a year in my pantry, less for the jar I keep in my car. Any "heat" ingredient should be tested / tasted before adding fixed quantities of it to a recipe, especially chilies. Adjustments are often necessary. Your wasabi powder probably became flavorless some time ago.

                  1. Will Owen Feb 12, 2010 05:08 PM

                    Expanding on Mr. Fujisaka's eloquent reply, any ground spice loses its whang pretty fast unless it's kept airtight and cold, and then it loses it not quite so quickly. And the more its potency depends on volatile oils the faster it goes to hell. If you can't afford genuine wasabi - it's hideously expensive, even when you can find it at all - find a brand of the fake stuff that you like, keep it in the fridge, and use it within the year. Same with dry mustard.

                    1. Sam Fujisaka Feb 12, 2010 01:20 PM


                      1. AntarcticWidow Feb 12, 2010 01:17 PM

                        I recently made some a wasabi cream with old-as-dirt wasabi powder. It was gritty, no radish flavor and had a somewhat tinny aftertaste. I went to the market to see what my alternatives were and ended up buying a fresh piece of wasabi. The fresh version is more fragrant and slightly sweeter, no searing pain. I also bought a tube of S&B prepared wasabi in a tube ... it definitely lights up my sinuses.

                        1 Reply
                        1. re: AntarcticWidow
                          scubadoo97 Feb 12, 2010 01:21 PM

                          Real wasabi sure beats the pants off of powderd horseradish which is whats in those tins.

                        2. g
                          gordeaux Feb 12, 2010 11:56 AM

                          I know for a fact it looses flavor / pungency in FAR less time than going back to Ronnie, so I'd assume it gor even worse.

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