Sushi Otaku

Wasabi is great with sushi, but is hard to come by. “What about the wasabi I have on my plate with my order” you may ask. Well, I hate to tell you, but usually it’s not actually wasabi. It’s American horseradish with flavorings and color added (look at the list of ingredients next time you see some in the store). Sorry to burst your bubble, but it’s true.
Real wasabi is expensive and hard to grow. It mostly comes from Japan, however a little bit is now being grown in the Pacific Northwest in The US. This rhizome grows in the rocky areas of brooks and streams and requires very specific conditions to grow. Because of this, it’s not easy to cultivate, and it’s not cheap to grow. So most Japanese restaurants aren’t going to throw a pile of it on your plate and see what happens.
Some high end (and even not so high end) restaurants actually have it available upon request (for an additional charge). My favorite place does. It often comes pre-prepared in a tube, but if you get lucky, you will find some freshly grated on a grater made from shark skin, the traditional method. And the freshly grated product is really night and day different from all else. It has a non-lingering intensity that actually enhances the fish without overpowering it (they say it also has anti-bacterial and anti-cancer properties but I’ve yet to see the studies). It’s potent but friendly and seamlessly blends with the piece in a well balanced preparation. There is no better compliment, in my opinion, to the subtle (or even not-so-subtle in some cases) dish that is sushi.

Warren
The Sushi Guy.