| WASABI, HOTTER THAN EVEN THE HOTTEST CHILIES.
Wasabi is served sparingly as a condiment with a number of Japanese dishes and is a traditional accompaniment for Sashimi. Deriving from the root of the ‘Wasabia Japonica’, a plant native to Japan, is found only in some parts of the world. It is difficult to grow and bears organoleptical resemblance to that of the horseradish root, hence, Wasabi is sometimes referred to as the Japanese horseradish. A brown skin covering with pale green flesh, fragrantly flavored it is, however, less pungent than the horseradish. To prepare fresh Wasabi as a condiment, the root needs to be peeled and grated. Although the fresh root is not readily available, Wasabi is alternatively available in the form of a paste, sauce, powder, with mayonnaise and frozen- in order to maintain it’s pungency. |
