"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 05-29-2006, 11:27 AM   #21
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
Well real Wasabi is available in Seattle for about $60 per pound. I was told by my green grocer that the chunk I would use for a dinner would be abou$10 worth and he'd bring some in and call me. I'm anxious.

May you eat well,
Robt is offline   Reply With Quote
Old 05-30-2006, 12:05 PM   #22
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
what does it taste like?

is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 05-30-2006, 12:21 PM   #23
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I think everyone "tastes" things differently, but to me it tastes horseradishy but much MUCH hotter & without the vinegar that processed horseradish is made with.
BreezyCooking is offline   Reply With Quote
Old 05-30-2006, 12:25 PM   #24
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am not sure, but but I think rickell is asking what the real stuff tastes like as opposed to the green stuff. I have only had the green stuff so I really don't know the answer.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-30-2006, 05:01 PM   #25
Assistant Cook
Join Date: May 2006
Posts: 2
Wasabi is great! if you like the taste, I also recommend the japanese wasabi peas as a snack. They are crunchy with a slight wasabi flavor. They're not too hot either.
cdub1012 is offline   Reply With Quote
Old 06-04-2006, 10:01 AM   #26
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
ironchef, when I was in Hawaii, my Chinese friends would take hot mustard and mix it with soy sauce to use as a dip with some zip for dim sum. They also would do that and pour it over other kinds of food if it was too bland. (they were northern Chinese by-way-of Taiwan if I remember correctly). Thus you get a similar zip in your food without using a Japanese ingredient! Like most of you, I've only had the green stuff (I refuse to call it Americanized since it has no English on the packaging, so I assume Japanese can't afford the real thing either!). My addition to uses is it is great in salad dressings. I add a dolop to ranch dressing and make a slaw with it, or a dab to vinegarette.
Claire is offline   Reply With Quote
Old 06-09-2006, 10:03 AM   #27
Assistant Cook
Join Date: Apr 2006
Posts: 18

Hi Alex

Am I too late giving my 2-cent worth of what I know about wasabi. I'm no Japanese & I love Japanese food & wasabi to go with it. I was having lunch in a Japanese restaurant when the Japanese manager corrected me on the right way to dip sushi & raw fish in wasabi. The wasabi sits in small dish of light sauce specially made for sushi & raw fish. One mustn't stir & thoroughly mix the wasabi & sauce. Simply pick the wasabi onto the raw fish or sushi.

Also, not to eat too much especially if it's in the powder form.

The taste & feeling of wasabi is different from chilli. While writing, I could feel tears rolling down & 'smoke' coming through my nose & ears. The after feeling is just great.

Just enjoy.

Angiebc is offline   Reply With Quote
Old 06-15-2006, 12:07 AM   #28
Sous Chef
Banana Brain's Avatar
Join Date: Apr 2006
Posts: 647
I just use it as a palat clenser when I have sushi. Its taste overpowers... everything.
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
Banana Brain is offline   Reply With Quote
Old 07-07-2006, 06:04 AM   #29
Senior Cook
erinmself's Avatar
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
I made some vegetarian kind of California rolls and spread a little wasabi on the nori before adding the rice and everything else. A little goes a long way!!!! I only used half a teaspoon and I felt like I had several cuts on my scalp being drenched with rubbing alcohol.
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

erinmself is offline   Reply With Quote
Old 07-07-2006, 07:27 AM   #30
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Look here for fresh wasabi and products:


I've had it before; was able to find it -once!- at Yauhan in Fort Lee, NJ; it was wonderful; crisp, and sharp and fresh tasting, totally different from the powder or paste.

marmalady is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.