Wasabi is a rare and expensive root, primarily grown in Japan. It is difficult to grow because it requires a rocky stream or riverbed. The best sushi restaurants prepare it fresh. Once wasabi is grated it loses its complex flavor in just fifteen minutes. More often than not, it is replaced by either prepared wasabi paste, a mix of flavored powder and water, or dyed horseradish, a close relative.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

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