Wasabi seasons the bite
Kikkoman’s culinary glossary describes wasabi as a pungent accompaniment to sushi and sashimi. The amount and placement vary with preparation and preference. Its strong sensation is a flavor characteristic, not a reliable indicator that a piece of fish has been disinfected. [1][2]
Gari provides a contrast between pieces
Sweet pickled ginger, called gari, combines ginger with an acidic, sweet-salty pickling mixture. Kikkoman describes its role as a palate cleanser between servings. Eating it separately allows the next piece’s flavor to stand on its own, although personal eating preferences vary. [3]
Keep the seafood-safety decision separate
Imagine raw fish has been handled improperly and extra wasabi is added. That does not replace temperature control, appropriate sourcing or cooking. FDA identifies thorough cooking as the safest approach and advises susceptible groups to avoid raw or undercooked seafood; condiments do not remove those risks. [2]
| Situation | Practical interpretation |
|---|---|
| Wasabi | Pungent seasoning |
| Pickled ginger | Flavor contrast between pieces |
| Unsafe raw fish | Not made safe by condiments |
Sources for this article
- Wasabi | Glossary | Kikkoman Corporation
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product. - Selecting and Serving Fresh and Frozen Seafood Safely | FDA
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product. - Quick Tsukemono | Kikkoman Corporation
Source consulted: 2026-09-20. This is a reference resource, not a claim that we conducted the studies or tested a product.