I rarely mention the single most important ingredient in sushi, wasabi and or the second, ginger. The topic is a discussion, not so much a single post. The long and short of it, wasabi has medicinal qualities that are imperative to the enjoyment to eating raw fish. Ginger is key to cleaning the palate, freshening up your sensory system, a tangy-sweet taste lends itself to the overall experience.

In Japan wasabi is mostly served freshly grated, except in many mediocre restaurants that skimp on quality. As you can easily understand, it takes some 2/3+ years to grow the root, and the cost is commensurate with the work involved.


Categories: Life Cycles

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