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Wasabi: Japanese Horseradish

An Asian plant of the mustard family.  The pungent, greenish root of this plant, which can be grated and used as a condiment is one of the most important additions to a variety of Japanese cuisines.

jorennotaki

I admit that prior to coming to Japan I didn't like wasabi at all - I was traumatized.  I was tricked into drinking a cup of liquidized wasabi by a bunch of ill natured caterers at a dance I was attending with my date.   I must've coughed up everything on my brand new silk tie and had to leave early that night because of it.  I didn't touch wasabi anymore after that.

 

After moving to Japan I finally started trying wasabi again, little by little.  I still didn't like it much even in Japan.   Then  I took a trip down to Joren no Taki where they grow organic wasabi, not the mass produced and over processed stuff, but real wasabi.

jorenotaki1

Even tried wasabi ice cream.  After that trip I never purchased processed wasabi ever again.  I buy the real plant root then grind off the desired amount I need for whatever I'm eating.

 

This wasabi is simply the best and it doesn't burn your nose.  Just a clean and refreshing wasabi.

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