E Z HOME SUSHI

Nearly everyone who loves sushi loves the flavor and kick of wasabi.  In Japan wasabi isn’t used as extensively as in the U.S.  Americans often mix wasabi in their soy sauce and douse their rolls in the wasabi-infused soy.  Japanese traditionally find it insulting to add wasabi to sushi prior to tasting it.  It is considered polite to try your sushi first and assume that the chef added just the right amount.  Most Japanese sushi chefs would be insulted if you dunked their sushi in wasabi-infused soy prior to tasting their creation.  Regardless of people’s opinions, wasabi just makes for a different experince.  Grocery stores sell wasabi in bottles but the powdered form definitely tastes better.  Restaurants use the powdered version.  Actual wasabi is rare, expensive and time consuming to harvest.  In Japan the law requires that labels for wasabi being sold can only state “Made from wasabi root” if there is more than 50% wasabi in the mix.  If there is less than 50% wasabi it must say “Made with wasabi root”.  Genuine wasabi root only grows in some valleys in Japan.  Since the demand far outweighs the supply, the wasabi you eat in restaurants is generally a mix of horseradish and mustard.  To have fresh wasabi paste simply follow the directions below.