Wasabi Mayonnaise / わさびマヨネーズ

Japan’s Answer to Horseradish
Affinity to Fish

Using wasabi powder in the Japanese kitchen

Wasabi –

Wasabi, the unique flavoring green flavoring made from a root that grows near pure streams in a region of Japan, may be unique to Japan.  Similar o Western horseradish, Wasabi imparts a special flavor note to many foods and has a special affinity to Fish.

Wasabi has an important role in Japanese cuisine, and appears in many Fusion recipes too

Wasabi can team up with Western flavors like Mayonnaise and Butter, to the benefit of both, as in this recipe, adapted from Elizabeth Andoh:

Wasabi Mayonnaise /  わさびマヨネーズ



1 extra-large Egg Yolk at room temperature
½ teaspoon Salt
2 teaspoons Rice Vinegar
1 tablespoon Wasabi powder
½ cup Olive Oil or other Vegetable Oil
1 tablespoon Lime Juice


In a clean, dry bowl, combine the Egg Yolk, Salt, Rice Vinegar and Wasabi Powder.  Whisk them together until well combined.  Add the Oil, drop by drop, beating vigorously as you add it.  Keep adding the Oil until you get a thick dressing.

This Mayonnaise is best if served within two hours of making it.  It’s good with Poultry, Fish, cold Meats as well as Potato Salad or other Vegetables


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