• Make sure the wasabi is stored cool, but never frozen.
• Use a very fine grater. Japanese sharkskin graters (pictured) are ideal.
• Hold wasabi at 45 degrees to the surface and grate in a circular motion to mix the grated wasabi around and around; this combines the chemicals that create the pungent flavour.
• If necessary, add a drop of water to moisten the freshly ground paste.
• Let the fresh paste rest for 3-5 minutes before consuming, as this allows its full, sweet flavour and intense heat to build up.
• Grate only enough for immediate use, as wasabi loses its flavour about 30 minutes after you grate it.
• If cooking with wasabi, avoid heating it too much; the heat causes the flavour to volatilise quickly.