This seems like as good a place as any to post this. Hopefully the moderators will correct me if it is not so. :) I spent about two weeks this summer attempting to reverse-engineer the citrus-wasabi sorbet that I had both times I've been to Morimotos. After several monumental failures and a bit of fine-tuning, here's my result: 1. Add 1.5 cups sugar to 2.0 cups water. Dissolve sugar over low heat, then raise heat until water boils. Boil for about a minute, and then remove from heat, setting aside. 2. Juice 2 lemons and 2 limes, of good size: you're aiming for about 3/4 cup of juice total. Add 2 tbsp salted yuzu (japanese citron) juice; set aside. Optionally, grate the zest from one of the lemons. 3. In a large bowl, beat 1 egg white until foamy; about 10 seconds. 4. Slowly add the warm sugar syrup to the egg whites while continuously beating. You'll get a lot of foam on the top; this is expected. 5. Add the fruit juice mixture (and zest, if any); continue beating. 6. Add 1-2 tbsp (to taste) wasabi oil. Beat for about 10 second more. Pour into a glass or plastic jar and refridgerate overnight or at least until cold. 7. Give the mixture a vigorous shake before freezing to make sure the wasabi oil is still emulsified. Freeze by whatever your favorite method is. Makes about a quart. Some notes: - The salted yuzu juice can be found at most japanese supermarkets, as can wasabi oil. - The prepared syrup may smell a little bit weird, especially if you're freezing with LN2, which produces billowing clouds of whatever volatiles are in the mix. Ignore this: the finished product lacks this smell. - This recipe was originally intended to be a Yuzu-Wasabi sorbet, but the only yuzu juice I could find was heavily salted. If you can locate enough fresh yuzu to make 3/4 cups of yuzu juice, that would be The Best Thing of All: substitute it for the lemon and lime juice, and add a teaspoon of salt. - If you can't locate wasabi oil, pre-made wasabi paste (the kind in a tube) can be substituted, although you'll get a slightly odd aftertaste from the other ingredients in it. You'll want to use about half as much paste as you would of the oil. Do NOT under any cirumstances use "wasabi powder" -- in 99.9999% of all cases, there is no actual wasabi in the powder, but instead it will contain dried western horseradish, turmeric and mustard: take my word for it that the flavor this produces is UNSPEAKABLY NASTY. The base for this recipe is the lemon sorbet recipe from Bruce Weinstein's "The Ultimate Ice Cream Book."