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Old 01-21-2006, 09:42 AM   #11
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Here is a page on sushi etiquette. I used to have a much better page saved, but I seem to have misplaced it. This page will give general info though.
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Old 01-21-2006, 11:22 AM   #12
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Quote:
Originally Posted by GB
...wasabi paste goes great with sushi if you like a little bit of heat. You can buy it as a paste in a tube or you can buy it powdered and you just need to add water. Keep in mind that you will not find "real" wasabi and 99 out of 100 times you will not find the real stuff in restaurants here either. The real stuff is extremely rare and expensive and is different in taste to the wasabi that you will find in the supermarket which I think (someone correct me if I am wrong) is actually horseradish with some sort of coloring...
I asked my husband about the wasabi they had in Japan when he was stationed there and he said there is a difference. The real stuff is grainier (like fresh grated horseradish) and when you mix it with soy, it's not as watery. It's also hotter than the stuff here. As far as taste, he says there is little taste difference except the heat and with color, it's not as bright green as what is served here.

Just a little more info to add to the mix ... Also, I know the ginger is a palate cleanser, but it's also tastey folded on top of California rolls and eaten in the bite.
Good luck Texasgirl! I admire anyone who is brave enough to try this at home. Maybe some day I'll get the nerve - let us know how it goes!

(edited for spelling)
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Old 01-21-2006, 12:24 PM   #13
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Gb

Thanks for that link! I love sushi and eat it at least once a week.... I learned a few things from that link and can't wait to try a few on my next visit. Texasgirl.... there is a sauce I get at a sushi bar that I frequent... it is a mustard sauce of some sort made with peanuts or peanut oil, it is very distinct flavor and goes great with most sushi dishes. I order it as hibachi (sp?) mustard and I am sure someone here on the forum knows the exact name for it. Nice contrast for those folks looking for variety.
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Old 01-21-2006, 12:55 PM   #14
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Thanks you two. I'm looking up the mustard now.
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