For pure wasabi paste such as used with sashimi or sushi dishes, put teaspoon of rice vinegar in dish, add knife point of pure wasabi powder, stir till smooth. Taste, add more powder till wasabi is your preferred thickness. Natural pure wasabi is light green. Caution: this pure wasabi is many times hotter than restaurant wasabi or store bought wasabi. You can find your preferred spice level by adding water.

For wasabi cream, use small knife to mix 2 Tsp rice vinegar with 1/2 Tsp pure wasabi powder, when smooth, mix into horse radish cream till smooth. Taste to find your preferred spicyness. Keep wasabi cream in jar in fridge, stays fresh two weeks.