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!cooking@lemmy.world - A general communty about all things cooking.
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Now those are some classics.
I doubt it will ever happen, but I'm kinda curious about one day tasting authentic wasabi. I guess it would increase the cost of the meal ~200%, but might be worth it as a one-off. Might make something hit different that always tasted a certain way to me, like the salmon, there.
I don't use any wasabi. A very tiny amount of soy.
Occasionally I'll eat somewhere that puts wasabi on the sushi. IMO, it ruins the fish flavor.
That's almost certainly not wasabi, but green horseradish. True wasabi is hard to grow, costs a lot, and typically doesn't get distributed very widely.
My comment will probably make more sense if you put it in that context.
