3 hours ago, rotuts said:ive had real wasabi twice.
grated from the rhizome at the table .
its flavor is very interesting , and changes in a few minutes , 2 - 3
from the grated amount . in 2 -3 minutes its still interesting , but not the same as the first tastes.
its expensive to manufacture ,as it grows in a ' pond like ' aquaculture it seems
like lilly pads . and the environment is tightly controlled it seems .
trying to extract every dollar , Im guessing that there is dried powdered leaf and stem.
never tasted those fresh
but based on what i tasted , and how it changed in minutes
my guess is that dried powdered genuine rhizome is also going to be different
from freshly grated .
thus the expense of getting fresh rhizome
vs powdered rhizome , leaf and stem.
let us know where you buy the fresh rhizome
consider taking some pics of what you get
and what you freshly grate
if you get some powdered , please also describe the various kinds and
their taste differenced .
you might be the only one on eG with that information .
also , when you share w your guests , what do they say about the fresh stuff ?
I'm just starting my investigation into how wasabi is grown here in the US and Canada. Thus far, and in part with suggestions here, I've found five US and Canadian growers, one of which is a short drive south of me. It's an easy day trip and the farm is located in a scenic area with some nice restaurants and other amenities.
I'm starting to read some articles and blog posts to get a better understanding of how wasabi is cultivated and what to look for and consider when buying and using wasabi, including, perhaps, uses and recipes beyond just as an accompaniment to raw fish. After reading these articles, I'd like to drive down to purchase some rhizomes, leaves, and stems, and start experimenting a bit. At this point I don't even know if such a visit would be acceptable to the growers but that should be easy to find out.
https://californiagrown.org/blog/learn-how-real-wasabi-is-grown/
