Don’t throw away! What to do with leftover wasabi and ginger from sushi deliveries

The wasabi and gari from the sushi really does deliver too much – even spice lovers, and those who honestly clear the palate of the taste of the previous roll before eating the next, can’t eat so much. Throw it? Totally agree! There are better ideas.

Wasabi is a bright green paste made from Japanese horseradish powder. It is dissolved with soy sauce, in which the sushi is dipped. Leftover wasabi, of course, can be neatly put in a jar with a lid and stored in the refrigerator, but what to do later – not just store it? Try these options

Mix wasabi with mayonnaise in the proportion of one teaspoon of wasabi per 100 ml of mayonnaise. Tasty and perfect for a salad or a sandwich.

A variation of wasabi mayonnaise, but replace half the mayonnaise with sour cream, grated salted cheese and possibly a clove of garlic and tomato passata.

Mix the wasabi with the softened butter, lemon zest and salt, and place this mixture under the skin of the chicken you are preparing to roast in the oven. The chicken will turn out crispy, with a delicious crust!

Gary is an amateur product. Due to the strong flavor of the perfume, many do not eat it at all. Pickled ginger can be frozen until bright ideas for its use appear (previously sealed so that burning does not absorb extraneous odors). May I:

In a word, do not rush to throw the products away and do not turn them into dead weight in the refrigerator – experiment;)

Photo Ivan Samkov, cottonbro: Pexels