Re: [CH] OT Horsradish/Wasabi
Dana H. Myers (dana@dioxine.com)
Mon, 06 Aug 2001 19:22:45 -0700
Well, traditional sushi chefs often wrinkle their nose at the American
tendency to over-do the wasabi. In fact, at more traditional sushiyas,
it is not uncommon to not be served wasabi, the chef will put the
appropriate amount on the pieces when he makes them, and you
don't need to disrupt the balance by adding more.
I personally love a major wasabi kick, but I've also very much enjoyed
the perhaps more elegant presentation of such 'traditional' chefs and
can understand why they feel the way they do.
When in Berkeley, CA, for an exceptional sushiya with terrific tradition,
try out Sushi Sho on Solano Ave...
Dana K6JQ
dana@dioxine.com
Byron wrote:
> Riley
>
> The first time I had sushi, it was servered with real wasabi sauce.
>
> Had it many times in the same place.
>
> Then I had sushi at a place in MD.
> They servered horseradish instead.
> They didn't even know about
> wasabi.
>
> About same class as ordering a chile dish and the chef forgot the chiles..
>
> Now I ask at the door if they have wasabi, Answer no, my answer bye!!!!
>
> L.B.
>
>
> Well damn! That sounds encouraging from a couple of angles--it should
> be available around here and it should be worth the look, at least to
> try. Do you like it much better?
>
> Riley