Wasabi Peas
Crunchy slow-roasted peas coated in a sharp wasabi glaze — one of Japan's most addictive snacks. Long oven time gives them their signature crunch. Impossible to stop at one.
Ingredients
- 2 cupdried green peas
- 2 tbspolive oil
- 4 tspwasabi powder
- 2 tbsptahini
- 2 tbsprice vinegar
- 1 tbsptamari or soy sauce
- to tastesalt
1 cup = 240 ml
Method
- Soak the peas overnight. Drain, then cook according to packet instructions until tender but holding their shape. Drain well and dry thoroughly — moisture is the enemy of crunch.
- Toss the cooked peas with olive oil until fully coated. Spread in a single layer on a baking tray. Roast at 95°C for 5 hours, stirring once or twice, until completely dry and crispy.
- Mix the wasabi powder, tahini, rice vinegar and tamari in a bowl into a smooth paste. Add salt to taste.
- Toss the hot peas with the wasabi coating immediately — they absorb it better while warm. Spread back on the tray, separating the peas. Raise the oven to 120°C and roast 10 more minutes to set the coating.
- Remove from the oven and cool completely. They will crisp up further as they cool. Store in an airtight container.
FAQ
The key is thorough drying of peas before coating. Raw peas need to be dried in the oven at 50–60°C for at least 2–3 hours, or use already dried peas (sold at specialty stores). If peas are not dried enough, steam from inside softens the wasabi crust. Commercial snacks use specially dehydrated ingredients and deep-frying, which creates a harder texture than home oven-baking.
Frozen peas are too moist — they won't form a crispy wasabi crust. Canned peas won't work either for the same reason. This recipe requires dried peas (daliya or dry marrowfat peas). If you can't find dried peas, chickpeas make an excellent substitute — they dry better and wasabi chickpea snacks are just as delicious and even more nutritious.
After fully cooling, transfer to a glass jar with a tight lid or a zip-lock bag. At room temperature they keep for 5–7 days. The main enemy of crunch is moisture: don't store in the fridge and don't leave open. If the snack has gone soft, spread on a baking sheet and warm in the oven at 150°C for 5–7 minutes — the crunch will return.
The amount of wasabi paste is the only heat regulator. For mild flavor use 1 teaspoon per 200g of peas, for fiery heat use 3–4 teaspoons. Important: tube wasabi paste loses heat during baking, so the final taste is always milder than the raw mixture. If you want more pronounced heat, add a bit of fresh paste right after baking, directly onto the hot snacks.
Classically wasabi snacks are served with Japanese beer or as an appetizer with rice wine. At home they work perfectly as a crunchy alternative to chips — with beer, wine, or just as a snack. You can mix them with roasted peanuts, almonds and nori seaweed for a Japanese trail mix. For table presentation, they look great in small bowls with soy sauce for dipping.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the Japanese archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Make this wasabi peas in individual portions for formal occasions, or as one large shared board for casual settings. The recipe works both ways — just adjust the assembly, not the ratios.