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(jcwren) Re: (3) On sushi:

by jcwren (Prior)
on Jun 24, 2002 at 14:48 UTC ( #176818=note: print w/ replies, xml ) Need Help??


in reply to Re: Re: On sushi:
in thread On sushi:

I am no expert on sushi, but I have been told that most wasabi in typical sushi houses is not *true* wasabi. Apparently true wasabi commands an extremely high price, somewhere around $300USD an ounce. I remember being told what was used as wasabi, but not what they said.

Anyone know anymore about this?

Update: wil pointed me to this site about wasabi. Interesting information.

--Chris

e-mail jcwren


Comment on (jcwren) Re: (3) On sushi:
Re: Re: Re: Re: On sushi:
by scain (Curate) on Jun 24, 2002 at 15:00 UTC
    I would guess horseradish with a thickner and green food dye.

    Scott
    Please see my resume; I am looking for a Bioinformatics Scientist/Programmer position.

      If so not your garden variety horseradish. I abhor sushi, but have had wasabi and it was nothing like the horesradish I've had.

      --
      perl -pew "s/\b;([mnst])/'$1/g"

Re: (jcwren) Re: (3) On sushi:
by traveler (Parson) on Jun 25, 2002 at 21:51 UTC
    I have found many sushi bars now provide "fresh" wasabi for USD2-5 extra per person. The more expensive places actually grate it there. The taste is fantastic and nothing like the powedered stuff. You usually have to ask--it may not be on the menu.

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