Had no idea what they looked like, this definitely wasn’t what i pictured lol
HipHopotamusHurray
After years of only wasabi horse radish, eating the real thing tastes mild, no flavor and way less spicy. Couldn’t get use to it after multiple attempts.
momofuku18
At US$130 per pound, what’s shown in the picture is worth thousands of dollars. Real wasabi is expensive
pingboing
Does wasabi grow well in US?
No-Row966
Real wasabi wants to grow in specific temp/conditions.
Conditions: mountainous river valleys. Cool, clean constant running water.
Temp: 46-68 degrees F or 8-20 C
Soil/terroir: moist/drains well/acidity/rich in minerals.
Consistent humidity Fresh and mineral water
It’s hard to find geographically locations to grow a good tasting wasabi. A good wasabi should have the kick with fruity flavor. It’s unlike anything you’ll ever taste and a great way to kill off certain bacteria’s hence it has been used for raw fish since the Edo era. Nowadays it’s used to cut through fat and balance flavor.
You’ll see other places outside of Japan growing wasabi but it doesn’t taste the same.
Again, geographical conditions make Japan a unique place to grow wasabi and it’s been done for hundreds of years.
You can’t start growing Pinot/Chardonnay in other parts of the world and hope it’ll taste like Burigundian wine.
It takes time and patience to grow something great.
Both_Analyst_4734
I live in Tokyo, I hate real wasabi like that. It’s a pain to grate it.
8 Comments
Wasabi!!!
Had no idea what they looked like, this definitely wasn’t what i pictured lol
After years of only wasabi horse radish, eating the real thing tastes mild, no flavor and way less spicy. Couldn’t get use to it after multiple attempts.
At US$130 per pound, what’s shown in the picture is worth thousands of dollars. Real wasabi is expensive
Does wasabi grow well in US?
Real wasabi wants to grow in specific temp/conditions.
Conditions: mountainous river valleys. Cool, clean constant running water.
Temp: 46-68 degrees F or 8-20 C
Soil/terroir: moist/drains well/acidity/rich in minerals.
Consistent humidity
Fresh and mineral water
It’s hard to find geographically locations to grow a good tasting wasabi.
A good wasabi should have the kick with fruity flavor. It’s unlike anything you’ll ever taste and a great way to kill off certain bacteria’s hence it has been used for raw fish since the Edo era.
Nowadays it’s used to cut through fat and balance flavor.
You’ll see other places outside of Japan growing wasabi but it doesn’t taste the same.
Again, geographical conditions make Japan a unique place to grow wasabi and it’s been done for hundreds of years.
You can’t start growing Pinot/Chardonnay in other parts of the world and hope it’ll taste like Burigundian wine.
It takes time and patience to grow something great.
I live in Tokyo, I hate real wasabi like that. It’s a pain to grate it.
Japanese mind