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.
How to make your Wasabi.
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.
Wasabi Honeyed Shrimp
Shrimps or Prawns marinated in a wasabi and honey mix before cooking. This recipe can be used either as a BBQ on bamboo skewer treat, or even better – cooked in a pan in the kitchen – that way you get more on your plate.
Crispy Baby Bok Choy with Wasabi-Ginger Sauce
Straight forward recipe using healthy ingredients. Be careful of the hot oil though. Tasty and all vegetarian – use either as a main course or appetiser.
Definitive Wasabi Mashed Potatoes
There are lots of Wasabi Mashed Potato recipes out there. The problem is that most of them use the coloured horseradish stuff either as a paste from a tube or powder from tins. This recipe uses 100% Namida® Wasabi powder and the flavour of the side dish is outstanding. Enjoy.