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A pungent thrill
Magazine: March 2008
It is thanks to its accompaniment with raw fish morsels and bitter rice that the wicked wasabi root has made a name for itself in the world, becoming one of the most loved-hated condiments hailing from the land of the rising sun. The little pointed mounds of bright green that sit neatly next to the sashimi fillets are just a revamped ready-made version of the Wasabia japonica, Japanese root with a pale green flesh available in the West as a dried powder and sold in tiny tins or dried and sealed in tubes. The best wasabi is fresh, grown in high altitudes. Its pungent effect is felt in the nose but can send pleasurable thrills as far as the neck.
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