Originally Posted by simonbaker
Makes me want to find a spot in my garden to fit a row of horseradish.
I've been re-reading this topic and there's some great ideas! Particularly the horseradish marmalade combination. I forgot all about this and I'm glad the topic got bumped.
Also, regarding the wasabi, I recommend Ottogi (brand) wasabi powder (made in Korea, dist. through Ottogi America in Bell, California). It is the usual blend of horseradish powder and mustard powder (+ cornstarch, probably to keep it powdery, and citric acid, probably a preservative). It tastes exactly
like the prepared wasabi I get at all the local Japanese restaurants. Buy it from an Asian market if you can. I'm astonished at how expensive wasabi powder is in supermarkets, and how cheap it is in Asian markets. This is a 10.6 oz. package and I think it was around $5 or so. I still have half this package bought late 2009. For the same price I could have bought probably a 1 oz. bottle at my local supermarket.
I did a bit of research and discovered that both horseradish and wasabi (AKA Japanese horseradish) are Brassica
family, and (this is boggling!) they share the same family with mustard, broccoli and cabbage!!! I'm just in love
with the whole family!
Questions for the forum:
What differences do you perceive between Japanese horseradish (wasabi) and the more usual Western style horseradish? Okay the Asian version is green...
Have you tried wasabi on roast beef or steaks? (I don't know why I never thought to try this.)