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what to do with fresh wasabi?

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what to do with fresh wasabi?

chibi | Jul 1, 2003 01:55 AM

Last weekend we took a quick trip to Nagano prefecture to visit some relatives and to get some R&R in the beautiful countryside. They took us to a wasabi farm in Hotaka, where you can see acreas of wasabi plants growing in a fast-flowing stream, shaded by canopies. Of course, one can buy all things wasabi there, including a surprisingly good soft ice cream. They also had plenty of roots for sale, and there were such nice-looking ones for only 300 yen apiece, it seemed a shame not to pick up some extra to bring back. And oh are they delicious. I've given several away, and my friends are sneezing delightfully, but I am starting to run out of ideas for what to do with the last of it. We've had it with sashimi, with cold soba noodles, grated straight up over rice, and tonight I'm going to put it in a dressing to go over shredded poached chicken and sliced cucumbers. Anyone have other ideas? While at the farm we made wasabi preserves by mixing julienned roots and chopped stems with sake lees, and my cousin sent us back with a jar full of pickled stems. The stuff is great but if I eat too much more of it I think I'm going to turn pale green soon and start growing bumpy whiskers ...

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