Interesting lesson. NOW, if we could just find out the secrets behind Kobe beef.
Is it true they feed them beer?
Is it true they massage them with Sake?
Enquiring minds want to know.
Many of the Japanese were astonished that "American’s" managed to find the secret of growing wasabi out of it’s natural habitat. There were several occurences of "spying" on our farm to learn how we were growing it including fly by’s with airplanes and a helicopter. Wasabi is a degree or so milder than horseradish and has a sweeter cleaner aftertaste. It should only be used in very small portions until one is accustom to it’s flavor. The typical serving size is 3 grams or 3/4 of a teaspoon.
I have also read that real (from fresh) wasabi is considerably less sharp and much more savory than the usual stuff that you find here.
A couple of years ago I was eating out with a friend, who is not fond of spicy foods. We ordered a California roll plate to share. when it arrived I saw various garnishes but not wasabi. I commented on that to my friend, who had never heard of it. I started to try to describe it when I suddenly realized that my friend was turning red and looking a little ill. I asked him what the matter was and he pointed at what he had eaten. I peered over to his side of the plate and said, "Oh, THERE’S the wasabi!" He practically knocked over the waiter running to the restroom to rinse his mouth and I did my best contain my laughter before he returned.
I’ll have to check out the freshwasabi web site.
A number of years ago I was completely innocent of wasabi. An interesting restaurant, Yobo, in Newburgh, NY serves an eclectic assortment of asian foods, mostly Indonesian, Thai, and Japanese. I ordered some kind of Japanese steak and the waitress suggested wasabi on the side, adding that it was a "spicy" Japanese condiment.
I said "OK" and smeared a big spoonful of the stuff on my meat – I t was only when I was gasping for breath that I realised a whole lot of people in the room were watching for my first taste of wasabi – they broke out in a mixture of laughs, cheers, applause, and downright mockery . That was my last taste of wasabi – I’ll stick to good old american horseradish…
I heard a rumor that the Japanese don’t really consider any wasabi grown outside of Japan "real" wasabi. (Kind of like "real" champagne only coming from France.) Is that true?
Bridgett, it don’t cost all that much. I wish I had a refund on all the experimental food stuff I have bought over the last [?][?] years. I have thrown out more than I have used. That goes with the territory and I have never ask for my money back with the exception of some jerk who requires me to.
I will try your product and thanks for your help, although be advised that wasabi ain’t one of my daily uses.
Does it go well with evening libations[?]
Paul E. Smith
I wont tell anyone I promise!! [:)]Like all foods when not properly or safely eaten it can be toxic. To be honest I couldn’t stand wasabi when I started working here, now I find myself using it on my steaks, with feta cheese and others things. I have tried the powders and other pastes to compair and there is a big difference.
We stand behind our product and if anyone is completely unhappy we will refund your money and if someone doesn’t use credit card we do take checks too.
I am sorry as I am not an expert on wasabi. All I know is that I use it with my Sushi and it can be toxic if used to excess. I know that experts on this matter will cringe when I say that my homemade Sushi California rolls and other exotic seafoods contain garden variety wasabi bought at [}:)] Walmart.
Paul E. Smith
I came across this board and was very surpised to see the discussion of wasabi and well as the name of our company Pacific Farms. ALL forms of wasabi on the market regardles of the country they come from are imitiation. Even though the word "wasabi" is on the label it is made from dried american horseradish and large amounts of food coloring. Our product does have a very small amount of food coloring in it because the rhizome oxidizes when exposed to air and turns to a blackish color similar to an avocado.
I do not wish to cause any anger or ruffle feathers, I though this would be a good place to help spread the word about imitation wasabi and help the public learn that they have been dubbed for many years.
To learn more about the true wasabi japonica please check our site at http://www.freshwasabi.com. There is a trove of information including receipes for the public to use.
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