Quote:
Originally posted by bilmore
Agreed. I missed out on this for a spell, because I also love good wasabi, and eat it on a big variety of foods. When I had sushi, I would pile it on. Unfortunately, good sushi is a fairly delicate taste, and easy to hide with the wasabi. For years, I thought I loved sushi, but finally realized that what I really loved was the wasabi delivery platform.
Then, a few years ago, I wised up, and stopped using the wasabi on the fish. Now I can taste the sushi, and love it even more.
(Rare roast beef, chewy roll, au jus, slathered with wasabi. Mmmmmm . . .)
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If you sprinkle soy sauce across the wasabi, it makes the wasabi much more pungent. If you want to enjoy wasabi's taste liberally on sushi without killing the taste of the fish, I recommend placing a dab of it squarely on top of the fish, or smearing it on the underside of a piece of shashimi, separate from wherever the fish may be touched with soy. When you eat the fish, you taste the fish first and the wasabi acts as a finisher. At first, it numbs the tongue, but after doing it a lot, you really appreciate the sweet spiciness of wasabi and still notice the fish.
Wasabi is great:
Mixed into potato salad
Mashed with potatos
Mixed into mayo (even though I hate mayo)
On lobster (lobster/wasabi mashed potatos are killer)
If you're coooking rare tuna steakes, wasabi mixed with a little bit of heny and soy is a great glaze.
S(fuck am I hungry now)D
