Backstory: fresh wasabi production is a fairly secretive business in Japan, I have heard stories about cartels, tec.; it retails for about $60 a pound; one American farmer finally figured out how to grow it and is growing it Northern California, again in a very secretive fashion; most powedered wasabi is not made from the root at all but from plain old horseradish.
I finally tried it for the first time at Hirozen and I was in love. Pale, pale green. $8 a serving. Worth it for a group.
More subtle than the green paste, softer on the palette with a nice buzz, not burn, in the back of the mouth. They serve the root with a small wooden grater, with a portion already grated. It was so far superior to anything I have tried before and such a better fit with the delicate fish.
Anyone know of other places that have it?
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