I love
Wasabi! Or at least I thought I did. Let me
try to explain...
I have spent many years going to Japanese restaurants
and sushi bars because I love fresh food and raw fish
and I love dipping my fish in
Wasabi. I loved the way
the powerful stuff cleared my sinuses and made my
eyes water... I loved the way it made my stomach feel
all nice and toasty. I love the fact that I can "take it"
when my wimpy friends can only put a small amount
on their foods and then get a weirdly painful look on
their faces when they actually got a hit of the stuff on
their palates.
Or at least I love dipping my food in the green paste
which comes with the food. I found out recently through
a lot of articles I read that what we believe is
Wasabi is
actually mostly horseradish mixed with a very small
amount of
Wasabi and then colored green.
Wasabi is expensive, it used to be that it only grew in
the cold mountain streams of Japan and nobody had
figured out how to grow it in commercial amounts so
that real
Wasabi would cost you about $60.00 a kilo
(rather dear price don't you think?) and it came with
its own armed guard. This has led most restaurants to
use the green powder which they
CALL Wasabi to save
some money.
Recently, however, a man in Oregon discovered how to
grow these cute green tubers hydroponically in huge
vats of cold water with nutrients in it. He grows a huge
amount of these tubers and he's making a fortune selling
the stuff to Japanese restaurants all over the world
(including Japan). He even has a farm called
Pacific Farmsand a the link posted leads to his website where he will sell
fresh
Wasabi by mail to almost anywhere in the USA by
mail-order.
Being a bit of a food snob, I purchased some fresh
Wasabiand bragged to my friends that I was going to be eating
"The Real Stuff" the next time I went to a Japanese
restaurant. I became a bore on the subject and I'm sure
my friend wished I had never heard of the stuff.
So I went to a Japanese restaurant recently and took my
fresh
Wasabi with me. I mixed the
Wasabi paste with soy
sauce and put it in my dipping dish and I sat back in
anticipation of a great eating experience.
And so, I discovered that I don't really like the "real"
Wasabi nearly as much as I like the green paste which the
restaurants serve. It has more flavor, it is easier to get to
"stick" to the morsels of sushi and sashimi, and it isn't
nearly as bitter as real
Wasabi. Maybe it's an acquired
taste. After all, it took me years to appreciate the power
of the fake
Wasabi, maybe I need time.
One thing is truly for sure, my friends won't get any more
boring lectures on "
Real Wasabi" from me for awhile.