Which came first? The wasabi or the egg?
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One thing not mentioned here is that some of the compounds in wasabi are oxygen sensitive, and that they degrade quite quickly after being exposed to air. I’m not sure if that particular compound does, but they say, if you have fresh roots, to grate it right before you need it.
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“Wasabi killed my parents!”
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I love nibbling on a leaf or seed pod when I come across it outside.
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Mission accomplished!
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I do remember the first time I had wasabi, at a sushi joint in Seattle. At the time sushi was a new experience, so I didn’t know what the green paste was.
The thing is, eating standard hot western horseradish is a tradition in my family, particularly at Easter-- friends and relatives would make their own homemade stuff and compare it against each other-- so I can stomach it, but putting that stuff in your mouth is still a shock if you weren’t prepared.
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Excellent guess on where the seeds came from!
Wasabi definitely does not like hot weather, it grew fastest in late spring, but we would’ve had usable root if it weren’t for that voracious varmint.
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Even in Japan. Wasabi is a temperamental plant that is simply more expensive to grow. If you go to a Japanese grocery, ask for Hon-Wasabi 本わさび (genuine wasabi).
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Interesting note re: wasabi, it’s being grown in California now:
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UK too, they even sell plants, and lots of other japanese plants, like shiso and myoga ginger.
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