It’s potent stuff, right? If you know anything about wasabi, it’s probably that a little goes a long way. If you’re lucky enough to have acquired some proper, fresh wasabi then do you know the best way to store it?
Can You Freeze Wasabi Root?
Yes, you can freeze wasabi root for up to 6 months. You should grate it before portioning it out into an ice cube tray. Freeze the tray until the wasabi portions are solid. You can then bag them up for 6 months.
Does Wasabi Root Freeze Well? Yes
Can You Refreeze Wasabi Root? Yes
Although it is possible to freeze wasabi paste, there’s no point. Generally, wasabi paste will have a 12-month shelf life. This will not extend in the freezer.
How Long Can You Freeze Wasabi Root?
You can freeze wasabi root for around 6 months before you notice degradation.
This degradation will be in the flavour – wasabi is a very potent flavour, so you’ll notice if it’s just a little less intense than usual. It’ll be completely safe to consume after this but if it doesn’t have that fiery kick then you have to question if there’s any point in freezing it.
Unfortunately, wasabi root does not last for very long in the fridge. Fresh wasabi root will be at its best for up to 48 hours.
How Do You Defrost Wasabi Root?
The best way to defrost wasabi root is to simply add it directly to the pan. Typically, it’s grated so finely that any ice within the piece would rapidly thaw and boil away.
This means that you’re left with a piece of fresh wasabi, and you can cook as though that’s precisely what it is.
Create Flavour Cubes
I love to mix a little wasabi with other Asian ingredients, including ginger, garlic, chillies and lemongrass. I then freeze this mix into cubes which can be popped into dishes to give them an instant Asian-inspired flavour.
Can You Refreeze Wasabi Root?
Yes, you can refreeze wasabi root as many times as you like. It’s a fibrous, strongly-flavoured item, so you’ll tend not to notice a lot of degradation from repeated freezing.
Does Wasabi Root Freeze Well?
For an ingredient that can be incredibly temperamental at room temperature, wasabi does freeze pretty well.
When I freeze my wasabi root, I find it generally retains a good portion of its flavour and pungency.
However, I’ve noticed a couple of things when freezing wasabi. While it’s true that freezing preserves its flavour better than just refrigerating or keeping it at room temperature, I do notice a slight decrease in the intensity of flavour over time.
That fresh, fiery taste of wasabi is most potent when it’s fresh, and freezing, though beneficial, will never perfectly preserve it.
I’ve also found that the texture can change slightly after freezing and thawing. It can become slightly more watery, and it might lose a bit of its creaminess. But in my opinion, this isn’t a significant issue, especially if I’m using the wasabi in a sauce or if I mix it into a dish.
So, if you’re like me and you love the flavour of wasabi but don’t use it every day, freezing could be a great option.
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