Wasabi paste and pickled ginger are the silent duo that accompany any sushi with the task of ideal flavor balancing. The right amount and combination with properly prepared fish will make the experience of consuming sushi truly magical.

These two powerful roots in the kitchens of the Far East have been used since ancient times. Due to the globalization of the market that encourages the fusion of culinary ideas from all parallels and meridians, these pillars of once exotic cuisines are now slowly but surely conquering tables around the world.

Delicious and Healthy

Wasabi, hidden behind this unusual name, is actually a Japanese horseradish! It is a plant that has been grown in Japan since the 10th century and is mostly ground into powder. This is the main ingredient of the paste served with sushi and sashimi. Although very intense in taste, which some will also call spicy, wasabi, unlike the local horseradish, does not leave a tingling sensation. Due to its intensity, it has the beneficial effect of opening the throat and sinuses, but you should be able to guess the right dose. Namely, it is enough to apply a very small amount of wasabi paste with the stick tip to each sushi bite.

Fiery and Sharp

Ginger is yet another story. Pickled ginger leaves are usually eaten between bites of sushi, as their role is to cleanse the taste buds from the taste of the previous sushi bite so that you can experience the fullness of the taste of the next one. In addition, thin ginger leaves are also used to add soy sauce to the sushi bite because, according to sushi etiquette, it should not be directly dipped in the soy sauce.