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There was a time when Japanese food was considered too exotic for the mainstream palate. This has become a thing of the past, though, because now you can find sushi bars and Japanese restaurants in every major city around the world. People have come to love Japanese food such as nigiri sushi, makimono (rolled) sushi, sashimi and tempura irrespective of where they live. Sushi Bars are the latest fast food joints.
The number of times that I have read instructions for making powdered wasabi into something that feels and tastes like the real thing has made me realise that the people writing the instructions have no real idea about the physical properties of wasabi.
Here is my take on the whole thing, complete with reasons why you should do these things.
In this article, I will look at the 6 main reasons that wasabi farms fail, and they can all be laid at the grower’s door. They are not in any particular order.
Botulism is a rather serious form of food poisoning caused by toxins produced by clostridium botulinum bacteria. Botulism is very rare (about 20-30 adults in the US get it from food each year) but is fatal in about 5% of cases, so it should be taken very seriously. Strangely, the toxin is used as a beauty treatment but is also feared as a possible biological weapon. Symptoms of botulism generally present themselves in 18 to 36 hours.