depends on your definition of "fresh" wasabi, if you mean the root, you must know it will not taste anything like the paste you see in resturants and that which is sold in asian markets which comes in a tube. The root itself does have some spicyness to it, but it is nothing compared to the paste that is seen most often.
To find the paste you should have an asian market nearby to get the best quality, for fresh root, that same market can guide you in the right direction. You must finely grate the root in order to get any substantial heat from the root, which is why the paste is recomended if you do not know how to prepare the root for sashimi/sushi use.
Personally I dont go to many places around here for sushi, my grandmother is Okinawan so I have learned how to prepare my own using sashimi grade fish, just tasts better when you make your own.
but my favorite places I have been were:
Todai in las vegas- amazing selection all fresh and was all you can eat!\ Any place in Hawaii- lets face it, everything seafood was fresh on the island so the sushi was out of this world
Posts: 23 | Location: Lansing, MI | Registered: August 16, 2008
When I said fresh I meant the paste that has a kick to it. I can just tell when it is fresh by the taste and the heat. I was hoping to get it in paste form, but grating my own would be a good experience.
quote:
Personally I dont go to many places around here for sushi, my grandmother is Okinawan so I have learned how to prepare my own using sashimi grade fish, just tasts better when you make your own.
I agree. My friend caught a 69 inch tuna about a month ago was great. I would love to learn how to make my own sushi, looks too difficult for me.
In the Pittsburgh area, I like to go to Ichiban or Nakama for sushi. Both have Hiabchi tables or you can sit at the sushi bar. Ichiban is closer to my house so... Also, in the Strip District, Sushi Andy makes some good sushi. He has a stand inside Wholey's Seafood.
Posts: 352 | Location: Moon | Registered: June 07, 2008
Personally I dont go to many places around here for sushi, my grandmother is Okinawan so I have learned how to prepare my own using sashimi grade fish, just tasts better when you make your own.
I would love to be able to make my own, but I havn't found a good teaching resource. Any suggestions on that note?
rechtien
Posts: 530 | Location: Missouri | Registered: July 01, 2008
Also, if you like sushi, name a place that you go to often in your area.
JB-07, Oga on Rte. 9 in Natick has the best sushi and sashimi I've ever had in the Boston area. They're true artists there.
'Question authority. Think for yourself. Filter out the spin. Engage elected officials critically. Make them defend what they're doing in your name. Derive the truth. Speak truth to power.'
Posts: 4042 | Location: Boston | Registered: April 16, 2005
At my local grocery store, in the "Asian Foods" section, they sell wasabi powder. Basically, you just mix the powder with some water, cover, and let it sit awhile, and you have wasabi.
I know it's not fresh wasabi, but it does work.
I use it to make wasabi deviled eggs...
Posts: 667 | Location: Arizona | Registered: September 13, 2007
"Wasabi" powder is really just a horseradish/mustard distant approximation. Real wasabi is a rhizome that's very difficult to cultivate, even in Japan, and those few west coast growers who do make the attempt have to charge a lot of money for it -- when you can find it, it goes for up to $100/pound.
'Question authority. Think for yourself. Filter out the spin. Engage elected officials critically. Make them defend what they're doing in your name. Derive the truth. Speak truth to power.'
Posts: 4042 | Location: Boston | Registered: April 16, 2005
Chicago: Chiyo, its unbeatable. Bob-San, New Tokyo.
I have had freshly grated wasabi root, and let me tell you, it made the green stuff taste like candy. It loses heat and flavor very quickly though, in 30min most of the kick is gone.
