Cooking
Pacific Farms is now selling wasabi seeds. I've written before that virtually all sushi places don't give you real wasabi; it's usually just dyed horseradish. Real wasabi is markedly different than its commercial imitator. It's not as blatantly hot and it has a cleaner vegetable taste. It's subtle and smooth where "normal" wasabi is blunt and harsh. Personally I prefer it. And now, I could just grow my own (if I didn't live in an apartment). It's a neat idea, though I simply don't eat that much wasabi. I'm annoyed enough that Pacific Farms makes me buy their tubes of wasabi paste in 6-packs. I wonder who they think the market is for this. Other would-be wasabi growers? That model, self-defeating as it might seem, works well for Tablas Creek, which sells its vines (cloned from those in the Domaine de Beaucastel in Chateauneuf-du-Pape) to other vineyards. Maybe they envision selling seeds to restaurant owners? I can just see a sous chef at The Herb Farm running out to the garden to pull a wasabi plant out of the ground for that night's dinner. Maybe I shouldn't poke fun; I'd love to see more restaurants using the real deal. The seeds cost $16.55 for two grams but it sounds like they only expect 30-40% to come to fruition. I also can't help but notice that the seeds need to be planted within 48 hours, but the little baby plants they sell need to go into the ground in 30 days. Weird.
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Cooking
Do-it-yourself Wasabi
Pacific Farms is now selling wasabi seeds. I've written before that virtually all sushi places don't give you real wasabi; it's usually just dyed horseradish. Real wasabi is markedly different than its commercial imitator. It's not as blatantly hot and it has a cleaner vegetable taste. It's subtle and smooth where "normal" wasabi is blunt and harsh. Personally I prefer it. And now, I could just grow my own (if I didn't live in an apartment). It's a neat idea, though I simply don't eat that much wasabi. I'm annoyed enough that Pacific Farms makes me buy their tubes of wasabi paste in 6-packs. I wonder who they think the market is for this. Other would-be wasabi growers? That model, self-defeating as it might seem, works well for Tablas Creek, which sells its vines (cloned from those in the Domaine de Beaucastel in Chateauneuf-du-Pape) to other vineyards. Maybe they envision selling seeds to restaurant owners? I can just see a sous chef at The Herb Farm running out to the garden to pull a wasabi plant out of the ground for that night's dinner. Maybe I shouldn't poke fun; I'd love to see more restaurants using the real deal. The seeds cost $16.55 for two grams but it sounds like they only expect 30-40% to come to fruition. I also can't help but notice that the seeds need to be planted within 48 hours, but the little baby plants they sell need to go into the ground in 30 days. Weird.
- Poke Bar At Costco In San Francisco
One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally combines fresh yellowfin tuna, also known as ahi, with local ingredients like seaweed, Hawaiian salt and kukui nuts. There are seemingly infinite varieties,...
- Wasabi Mayonnaise Salmon Recipe
There is an exchange that happens in my household. I ask "what should I make for dinner?" and I hear the refrain "Japanese food." The problem is many of the necessary fresh ingredients for the Japanese food in my repertoire, such as shiso, shiitake or...
- Japanese Hot Stuff
I came back from Japan with numerous delectable food purchases. The first thing I brought was "yuzukosho". I was served this green paste as a condiment with nabe, a dish where you cook what you like in a pot on the table. It's a combination of the...
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Back when I was still pregnant with Alex, Matt would sometimes bring home those little store-made trays of sushi for me. Wasn't exactly good sushi, but it was quick and easy to eat (I had very little appetite at the time). Once, the dogs made a bit...
- Joining The Fun-eomeote Time!
Ever since I first heard about IMBB, I've wanted to get involved in one of these on-line cooking challenges. It's a great way to learn new recipes, meet new people, and best of all...it's not a competition. Nobody wins. It's all for fun....