Bit of a special weekend edition here. We went out today to gather some wild wasabi from a family-secret location our friend was willing to share with us. We cleared the snow and managed to dig up a half dozen small-medium wasabi.
 |
| Freshly unearthed wasabi root |
Next, we decided we would put it to use. First, we gave some to his family since they shared the location with us. Then, we picked up some scallops (hotate), salmon (syake), and tuna from the grocery store. Whipped up some sushi rice. Cleaned and grated the wasabi, sliced the fish.
 |
| All the fixins for a sushi bowl. Sliced avocado. Minced tuna. Sliced salmon. Raw scallop. Bottles of Shoyu (soya sauce) and su (vinegar). Grated wasabi mixed with shoyu. White sushi rice mixed with su. |
Finally, assembled some bowls.
 |
| Assembled sushi bowl. |
delicious.
This is a cool story, and a lot of work! Is wasabi farmed elsewhere for mass consumption?
ReplyDeleteNot really - even in japan, most sushi places just use horseradish with green food colouring. They taste very similar, with the same kind of heat.
DeleteThat's the best looking pic! Send some over!
ReplyDelete