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This Mustard Wasabi Rub Will Open Your Nostrils

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wasabi powder

A fantastic balance of spicy, sweet, salty and savory flavors

Hate to burst your Japanese bubble, but most of the “wasabi” served in Japanese restaurants in North America is grated horseradish dyed green and mixed with mustard powder and cornstarch. Womp-womp. It still tastes good! It’s just that real green wasabi is hard to cultivate outside of Japan, so western horseradish, which is closely related, pinch hits in most restaurants. The wasabi powder you find in American grocery stores is similar: It’s a mix of horseradish, mustard powder, and maybe a little real wasabi powder. That’s why it’s pale green instead of bright green, as in the photo here.

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Mustard Wasabi Rub


wasabi powder
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3 from 12 votes
With wasabi powder, mustard powder, ginger, cayenne, and black pepper, this rub will open up your nostrils. Best with fish, shellfish, chicken, turkey, pork, and vegetables.

Course:
Rub
,
Sauces and Condiments
Cuisine:
Japanese

Makes:

About 3/4 cup
Servings: 144 1/4-teaspoon servings

Takes:

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 2 tablespoons ground mustard
  • 2 tablespoons wasabi powder
  • 2 tablespoons sesame seeds
  • 2 tablespoons Morton Coarse Kosher Salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Mix everything together.
  • Store. Keep the rub in a tightly closed container for up to 1 month.

Nutrition per Serving

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 97mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

This recipe was reprinted with permission from Fire It Up: More Than 400 Recipes For Grilling Everything by Andrew Schloss and David Joachim (Chronicle Book, 2011).

Fire It Up cookbook
Fire It Up cookbook

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Published On: 7/29/2021

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  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”

 

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