What is that spicy green mustard-like stuff?

[D***@comcast.net]

What exactly is that spicy green mustard-like stuff they serve with
sushi, and can you buy it in stores.

[Geoff]

Post by D***@comcast.net
What exactly is that spicy green mustard-like stuff they serve with
sushi, and can you buy it in stores.

Wasabi and yes.

[Dan Logcher]

Post by D***@comcast.net
What exactly is that spicy green mustard-like stuff they serve with
sushi, and can you buy it in stores.

That is called wasabi, and is made of horseradish.. unless you are
lucky enough to get the real thing. I've had the real thing a few
times, and its a bit different.

Anyways, you can buy it in super markets under the Sushi Chef brand,
or in Asian markets in powder or paste in a tube form. The restaurants
use powder and mix it that day. For quicker use, get the tube. Do not
make powdered wasabi more than a day ahead of use.. it looses its
strength pretty quickly.

[Gary]

As others have answered you, it is a Japanese horseradish.

I simply wanted to mention that I prefer using regular horseradish,
which is less strong so you can actually taste it beyond the hotness.

You could buy a bottle of white prepared horseradish. What I do is
buy a piece of fresh horseradish and make thin peels of it with a
peeler and let it dry. When it's dry I pulverize it in a small
blender or food processor.

When I want to use it I simply mix some with water.

Post by D***@comcast.net
What exactly is that spicy green mustard-like stuff they serve with
sushi, and can you buy it in stores.

[shawn]

Post by Gary
As others have answered you, it is a Japanese horseradish.
I simply wanted to mention that I prefer using regular horseradish,
which is less strong so you can actually taste it beyond the hotness.

I thought the real stuff (wasabi) is less strong than the regular
horseradish. At least that's what I've heard before on a couple of
shows about sushi. (Kind of interesting that I saw an episode of "Good
Eats" on sushi this week and this weekend WPBA (Atlanta PBS station)
had one of the local sushi chefs doing a show on making sushi.)

[Gary]

I can only tell you about my direct experience, since I have both in
the house. Dried, powdered American horseradish is less hot, thus
more flavorful.

Post by shawn

Post by Gary
As others have answered you, it is a Japanese horseradish.
I simply wanted to mention that I prefer using regular horseradish,
which is less strong so you can actually taste it beyond the hotness.

I thought the real stuff (wasabi) is less strong than the regular
horseradish. At least that's what I've heard before on a couple of
shows about sushi. (Kind of interesting that I saw an episode of "Good
Eats" on sushi this week and this weekend WPBA (Atlanta PBS station)
had one of the local sushi chefs doing a show on making sushi.)

[Dan Logcher]

Post by shawn

Post by Gary
As others have answered you, it is a Japanese horseradish.
I simply wanted to mention that I prefer using regular horseradish,
which is less strong so you can actually taste it beyond the hotness.

I thought the real stuff (wasabi) is less strong than the regular
horseradish. At least that's what I've heard before on a couple of
shows about sushi. (Kind of interesting that I saw an episode of "Good
Eats" on sushi this week and this weekend WPBA (Atlanta PBS station)
had one of the local sushi chefs doing a show on making sushi.)

The last time I had real wasabi, it was freshly grated. It didn't have
as much of the vaporous nasal burn, and bit of a different flavor and
of course texture.

[shawn]

On Sun, 16 Oct 2005 10:53:05 -0400, Dan Logcher

Post by Dan Logcher

Post by shawn

Post by Gary
As others have answered you, it is a Japanese horseradish.
I simply wanted to mention that I prefer using regular horseradish,
which is less strong so you can actually taste it beyond the hotness.

I thought the real stuff (wasabi) is less strong than the regular
horseradish. At least that's what I've heard before on a couple of
shows about sushi. (Kind of interesting that I saw an episode of "Good
Eats" on sushi this week and this weekend WPBA (Atlanta PBS station)
had one of the local sushi chefs doing a show on making sushi.)

The last time I had real wasabi, it was freshly grated. It didn't have
as much of the vaporous nasal burn, and bit of a different flavor and
of course texture.

That's what the local sushi chef was using. Your description fits in
with what he said. So it's similar to horseradish but without that
extreme burn.