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Monday, 03 May 2010

In Search of Wasabi

What is that pale green stuff coming out of tubes or situated in tiny mounds next to sashimi?  It’s got as much to do with real wasabi as going to a tanning salon has to do with a day at the beach.  Still, you get the point from dabbing raw fish into it— it accentuates the flavors, provides contrast with texture, and gives hints of bitterness that play with the sweetness of the sashimi. But the wasabi we get here is horseradish dyed green.  Horseradish has plenty of flavor and tastes good, but it’s not wasabi. 

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