There is little argument against wasabi: I LOVE it. I don’t mean love as in really like, I actually do LOVE it. Eventually I will have to write about a little discovery I made concerning wasabi nuts, but more on that later.
I first came across the above photo on Macky’s Tokyo Daily Photo blog (linking to my very own Brussels Daily Photo one). Intrigued? Me too. Reading his explanation though I realized that I was looking at … wasabi. And Macky was kind enough to let me use his photo on my food blog. Despite being a dedicated wasabi fan – something I manage to have at all times in my kitchen cupboard – I ignored the fact wasabi is a root vegetable. Not only that. It is also part of the cabbage family. I never actually thought wasabi grows as a ready-to-use paste but I ignored how it looks like, or what it actually is. Then again the paste we get here is usually a mix of horseradish, mustard and green food coloring so probably quite different from the real deal.
I do wonder though if the actual use of wasabi differs from west to east. Wasabi is served here in Japanese restaurants usually accompanying sushi, yet I haven’t seen it used for much else. Browsing through the internet I came across a wasbi salad dressing recipe, however I would be very happy to know if there are other uses for wasabi you know of.
Wasabi salad dressing
1tbsp soy sauce
1tbsp wasabi paste
3tbsp rice vinegar
1/2tbsp sesame oil
Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and whisk. Cool the dressing in the fridge till ready to use.
(Recipe from about.com)
Hmm, come to think of it I wonder if this wasabi recipe would qualify for the Weekend Herb Blogging? This week WHB is hosted by Saffron Trail so the recipes will travel all the way to India for the round-up.