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Old 05-26-2006, 04:53 PM   #11
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For Chinese food, you can use a wasabi/soy mixture as a dipping sauce for dim sum. But then you would only do that at home, since you won't find wasabi at a Chinese restaurant anyway.
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Old 05-26-2006, 04:53 PM   #12
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I agree with "Sparingly" or "Carefully". Real Wasabi will make the top of your scalp burn and your sinuses burn if over used. I love wasabi and generally only eat it with sushi but the first time I ever had wasabi was at a fancy wedding in Central Kentucky. I ran a shrimp through it not knowing what it was and tossed it in my mouth. I thought my skin would peel off my head.

The only time I have experienced such a burn, luckily as an observer, was at Keeneland race track in Lexington. We where in the club house and my buddy Ken filled a small bowl with fresh grated horse radish thinking it was cole slaw. If you can even imagine eating a fork full of horse radish radish you get the idea.

I read an article a couple of months ago that most wasabi in the US until recently was not real wasabi at all but horse radish paste or powder that was colored green. Either way use discretion.
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Old 05-26-2006, 05:07 PM   #13
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Quote:
Originally Posted by bknox
I read an article a couple of months ago that most wasabi in the US until recently was not real wasabi at all but horse radish paste or powder that was colored green. Either way use discretion.
That is correct. Real wasabi is considerably more expensive, perishable, and generally unavailable except in certain parts of the US.
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Old 05-26-2006, 05:40 PM   #14
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Love wasabi, or whatever passes for it.

Cannot discuss sushi because whenever we get to a Japanese restaurant always order the sashimi.

A tad of wasabi with the fish and I am in heaven.

But was wondering, a would a small amount of wasabi powder in guacamole work?

Just a tad.

Or maybe in sour cream for a dip with some other ingredients?

Gotta work on that.
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Old 05-26-2006, 09:04 PM   #15
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Quote:
Originally Posted by bknox
I read an article a couple of months ago that most wasabi in the US until recently was not real wasabi at all but horse radish paste or powder that was colored green. Either way use discretion.
Funny you should say that because I was going to suggest to AlexR to try a sandwich with smoked turkey and smoked ham, and use it as you would say a horseradish sauce, along with whatever toppings on the sandwich. I have a jar of powdered wasabi. It looks white-ish, but when mixed with water it turns green. The ingredients of this powder version are:

powdered horseradish
mustard
Artificial coloring, yellow #5 (that would be why it turns green with water)

AlexR, the only time I have used wasabi (other than yesterday in a sauce for fish courtesy of Ironchef) was on a sushi, and just used a dab because it can be quite hot! Thought the hot doesnt last too long.
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Old 05-26-2006, 09:06 PM   #16
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Quote:
Originally Posted by ironchef
That is correct. Real wasabi is considerably more expensive, perishable, and generally unavailable except in certain parts of the US.
Perishable, meaning the paste version right? I have the powdered version so I assume that would last quite some time correct?
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Old 05-26-2006, 09:10 PM   #17
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Quote:
Originally Posted by amber
Perishable, meaning the paste version right? I have the powdered version so I assume that would last quite some time correct?
No, meaning the fresh wasabi root that you would grate at home. The pre-made paste lasts awhile too. I usually buy S&B brand and the expiration dates are usually a year or two later from when I purchase it.
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Old 05-26-2006, 09:22 PM   #18
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The not real Wasabi that you get here in the states is only, as noted above horeradish dye and mustard. I keep it around for those times I have left over beef that demands to become a sandwich. The small tubes keep well although I think they have lost most of their flavor in a month or so after opening.

I think I'll try to find some real wasabi this week end and try it, we have a huge asian community in these parts and I'm sure one of the markets will have it.

Real asian markets have so many treats that I've never had that I feel like a kid in a candy store.
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Old 05-29-2006, 07:19 AM   #19
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I didn't actually realise the stuff in the tubes wasn't the real deal until I talked to a japanese friend. Next time I make a trip to the city (no asian grocers nearby) I am going to have a good look around and try to find some.
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Old 05-29-2006, 09:06 AM   #20
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It's a necessity for me with sushi, but I also enjoy it in mashed potatoes & mayonnaise.

One of the best meals I had at a local restaurant was a filet mignon of Kobe beef served on a bed of Wasabi mashed potatoes. And talk about a comfort food culture clash - a favorite sandwich of mine is fish sticks with Wasabi Mayonnaise - lol!!
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