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Thread Starter 

Hello,

 

I made some wasabi from powder and let it sit a little so the flavors can mature, then i stuffed the wasabi inside a small batch of dates and then dipped them in tempered dark chocolate. They tasted great! The only thing is that when i came back to eat another date a few days later, the wasabi tasted horrible. I know that wasabi has a shelf life of two or three days max! 

 

My question is how do the Japanese and Asians cover nuts and crackers in wasabi? I have tasted dried green peas covered in powder wasabi that has been sitting in a package for while and it still tastes great. How can get the wasabi to last longer inside the date just the crackers and peas that we buy in Asian stores?

 

Thanks.