Does anyone else besides me like this stuff? I eat it on California rolls, or wasabi peas. What else do you put it on?

A must have for sushi of course, don't usually put on anything else.

BTW, have you ever had "real" wasabi? Nearly all the stuff you see offered is actually horseradish and mustard, and some green food coloring.

quote:

Originally posted by kkina:
A must have for sushi of course, don't usually put on anything else.

BTW, have you ever had "real" wasabi? Nearly all the stuff you see offered is actually horseradish and mustard, and some green food coloring.

I've never tried the real stuff, but some of the fake wasabi's are strong enough to melt my sinuses!

The real stuff is actually less hot, but delivers a much more savory flavor (in Japanese "umami"). There's almost no comparison.

If you ever get a chance, sometimes they serve real wasabi in high-end Japanese restaurants. It's a root that is grated fresh and must be consumed in 15 minutes or so.

This message has been edited. Last edited by: kkina,

quote:

Originally posted by kkina:
The real stuff is actually less hot, but delivers a much more savory flavor...

I didn't realize this. I enjoy the fake wasabi a lot. I hope I get the opportunity to try the real thing some time.



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A bunch of us from work went to sushi for lunch one day. One of my coworkers had never tried it. He mistook the green lump on his plate for avocado, and proceeded to ingest the whole thing at once. Fred (not his real name, which was Dave) was too proud to show any sign of discomfort, but we suddenly noticed he wasn't talking or eating, just sitting there turning all different shades. He finally confesses, "I thought it was guacamole!"

Its a common condiment for pork belly here.

I like to mix it well with thw salt offered for a wasabi saly dipping mixture.

I like 'wasabi' with sushi with pickled ginger. A nice layering of flavors. Regarding wasabi peas, the best, in my limited experience, were made in Taiwan in a market stall in a town on a mountain on the coast. I do not remember the name of the town but it was on the road that winded past an old japanese gold mine, and a gigantic statue of the God of War.

I like / love wasabi, the real stuff. I'll use the tube / paste stuff but the real stuff is excellent. It's actually a little sweet. Traditionally, you grate it yourself using shark skin.

Sashimi, of course but sparingly. And chirashi. Sushi nigiri usually not - I just use whatever the chef puts. I use more with zaru soba.

ETA: just saw the pic that kkina posted. The grater looks like traditional shark skin.

^^Right...it sort of starts out spicy, but finishes sweet. Completely different from the afterburner effect of the faux stuff.

I've only had true wasabi twice and it really is different than what you see at your neighborhood "sushi place".

The first time was when I was invited to a high end sushi restaurant for a omakase dinner at the Santa Monica Airport. Apparently this restaurant was very popular with Japanese business men in America who would fly in in their private company jets. As already mentioned the most surprising thing was the sweetness of it. In true form the chef brought out a piece of shark skin mounted on a board to grate the root.

Unfortunately I was never about to make a return visit as they were closed down for serving blue whale meat

Apparently I have not tried the real stuff but I’m a big fan of wasabi on my sushi. Love the kick it adds.

I love horseradish so I also love Wasabi. Probably have not had the real stuff.

Nope not for me. That is some nasty stuff.

I love the Pistachio Ice cream.

I buy almonds with it on them, and ask my wife and kids for theirs when we get sushi or sashimi.

I used to like the fake stuff and have never had the real wasabi.

I got a sushi order once with way too much of the fake wasabi on it and it made me sick.

I now usually order most sushi without it due to the memory. I would love to try the real stuff but most of the restaurants in my area do not have it.

Mike

My senses are quite sensitive to anything with pepper type spices, but it seems I can do straight wasabi and like it.

I joke with my family, the reason they serve strong wasabi and ginger with sushi is so that you can't taste the sushi (which my family loves but I hate).

The fake stuff is nasty and I doubt I'd like the real stuff either. That being said, I'd try the real stuff just to see if it is different enough that I'd like it.

NO Wasabi . No Radishes . No Horseradish . Nasty , disgusting , vile , putrid , etc. Not in my house .