Wasabi Down Under

Wasabi Down Under

#featurefriday, Food, Ingredients, Travel
It’s one of the most well-known and popular condiments in Japanese eateries the world over—a bright mustard-green paste with a spicy kick and pungent aroma, typically served alongside sushi and sashimi. Well, I’m sorry to break the news to you, but most of the “wasabi” served in take-away sushi packs and even Japanese restaurants is not real wasabi. It’s cheap horseradish, dressed up in green food colouring and served out of a tube. It doesn’t even derive from the wasabi plant. Why do restaurants do this? Because the real McCoy is rare and expensive, and is best served freshly grated as it loses its flavour after a mere 15 minutes. Upping Supply to meet Demand “Once you’ve had the real thing, you can never go back,” says Esme Atkinson, production…
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