I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish
I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very unde
I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thic
A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I e
A friend of mine once made Wasabi Ice-cream. I remember she was saying she had used some special 'Wasabi Powder' Unfortunately I can't reach her, and I wanna tr
I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had
I want to obtain a taste very similar to wasabi, but without wasabi ingredients. How do I do it?
I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anythi
After looking at wasabi's Wikipedia page I was shocked to find out that real wasabi loses the majority of its flavor in 15 minutes if left uncovered and that in
I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England
Background Trying to replicate wasabi almonds using Penzeys wasabi powder. Cannot retain the kick from the wasabi no matter what. Tried half a dozen things. Ev