Nori, Wasabi and Gari: Choosing Quality Basics

Nori, wasabi and gari are small things that make a big difference. Most "wasabi" is actually horseradish, most nori is fine but not great, and good gari is pale, not bright pink.

What to buy. Nori: dark, glossy, crisp sheets — avoid thin, patchy or green-brown ones. Wasabi: most tubes and powders are mainly horseradish; look for "100% wasabi japonica" or buy a fresh rhizome. Gari: pickled young ginger, naturally pale pink or beige.

Nori

Good nori is dark green-black, glossy and evenly thick, with a clean sea aroma and a crisp snap. Pre-toasted (yaki-nori) sheets are ready to use. Keep them sealed with a desiccant — Hong Kong humidity softens nori within minutes. If it goes limp, toast it briefly over a low flame.

Wasabi

Most wasabi sold in tubes and powders is made mainly from Western horseradish, with mustard, starch and green colouring. Real wasabi comes from the rhizome of Eutrema japonicum (also called Wasabia japonica). It has a cleaner, sweeter, shorter-lived heat. Check the label: if horseradish comes first, it's mostly horseradish. Look for "100% wasabi japonica" for the real thing.

Fresh wasabi

A fresh rhizome is grated on a fine grater (traditionally sharkskin, samegawa) just before serving. Its flavour fades within minutes, so grate small amounts.

Gari

Gari is young ginger pickled in sweet vinegar. It turns naturally pale pink; bright pink gari is usually coloured. Use it as a palate cleanser between pieces, not a topping.

At the supermarket: read wasabi ingredient lists and buy gari that lists only ginger, vinegar, sugar and salt.

Where to buy in Hong Kong: Japanese supermarkets and premium grocers such as city'super, AEON and Don Don Donki stock nori, wasabi and gari.

Keep nori dry and wasabi fresh. Soggy nori ruins hand rolls, and grated wasabi loses its punch within minutes.

Common questions

Is the wasabi at sushi restaurants real?

Usually not at budget places; premium counters often grate fresh.

Why is gari pink?

Young ginger turns pink naturally in vinegar; bright pink may be dyed.

Where else can I look?

See wasabi and soy sauce.

Compiled by our editorial team from established Japanese culinary references, food safety guidance and Hong Kong restaurant and retailer information, retrieved September 2026. General information only. No brand or retailer paid for inclusion.