SAKAI hiroyuki

KOUBE katsuhiko


KUMAGAYA kihachi
KOYAMA
hirohisa

NAMAMURA
koumei

ISHINABE
yutaka

SAKAI
hiroyuki

KOBE
masahiko

CHIN
kenichi

KUMAGAI
kihachi




 

 

 

 



What is the difference between powdered and fresh wasabi?
Fresh wasabi, wasabi japonica, is a tuber--a root--related to the horseradish, but much more refined in taste. It is found wild on shallow shores of very cold mountain streams.
Though it is now extensively cultivated in Japan, Thailand, and the Pacific Northwest of the US, wasabi must be raised in an environment that duplicates its natural habitat. Therefore, farmed wasabi is still fairly expensive, though cheaper in America than in Japan.
Thai wasabi is sold in Japan, while U.S. imports are restricted. Powdered wasabi is not wasabi at all, but rather a mild horseradish, colored green and seasoned with mustard for heat. Ironically, many Japanese as well as people living abroad who have been exposed to true, fresh wasabi prefer the powdered type, which is refreshed by adding hot water and kneading.
Another option available in Japan, and on a limited basis in the US, is frozen grated real wasabi, a product that I would rank right in between fresh and powdered wasabi.

 

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