sushi

RichD said:

Where does wasabi come from?

The wasabi root.

Quoted message said:

What is the ginger for?

To cleanse the palate between bites.

Quoted message said:

What are recommended wines with sushi?

Saki.

nb

Quoted message said:

--
Rich

notbob said:

RichD said:

Where does wasabi come from?

The wasabi root.

Quoted message said:

What is the ginger for?

To cleanse the palate between bites.

Quoted message said:

What are recommended wines with sushi?

Saki.

nb

Quoted message said:

--
Rich

Sparkling wines can work pretty well with sushi. I like sushi with
Marlborough sauvignon. Sake is probably more traditional, but I know
little about it, except that sake is not really wine -- more related
to beer. Come to think of it, beer goes great with sushi.

Andy

notbob said:

RichD said:

Where does wasabi come from?

The wasabi root.

Quoted message said:

What is the ginger for?

To cleanse the palate between bites.

Quoted message said:

What are recommended wines with sushi?

Saki.

nb

Quoted message said:

--
Rich- -

- -

Sake or some good white wine.
Try Daiginjo.
http://images.google.com/images?hl=en&q=daiginjo&um=1&sa=N&tab=wi

It's slightly expensive but it's better.

RichD said:

Where does wasabi come from?

What is the ginger for?

What are recommended wines with sushi?

--
Rich

The Gari ginger is for refreshing one's mouth. It removes the taste of
stuff you ate before, then makes you ready for other stuff. It's like
eatable ginger ale.

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RichD said:

Where does wasabi come from?

The wasabi root.

It's horseradish. Also called daikon radish.

Quoted message said:

Quoted message said:

What is the ginger for?

To cleanse the palate between bites.

It is also a digestive and settles the stomach.

Quoted message said:

Quoted message said:

What are recommended wines with sushi?

Quoted message said:

Saki.

Sake, I do believe. I prefer beer with sushi. The two are a perfect match.
A nice dry beer, like a high adjunct Japanese beer is the best.

Paul

On Sun, 22 Jul 2007 07:22:45 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

Where does wasabi come from?

The wasabi root.

It's horseradish. Also called daikon radish.

NO. Not even close. Totally different things.

Daikon radish is available a lot in this country.
Wasabi root is not.

Not the same..not even close. Research it.

You are way off...sorry.

Christine

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 22 Jul 2007 07:22:45 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Quoted message said:

> Where does wasabi come from?

The wasabi root.

It's horseradish. Also called daikon radish.

NO. Not even close. Totally different things.

Daikon radish is available a lot in this country.
Wasabi root is not.

Not the same..not even close. Research it.

You are way off...sorry.

Yeah, uh huh. If you want to research it, look up daikon wasabi. I've
made the stuff myself, the only thing I didn't have that was exactly
traditional was a chunk of shark skin. I instead bought a plastic daikon
grater online. As for not finding the "real" wasabi root in the states, I
can buy it in my local Vons and I've used it to serve with roast beef more
than once.

It's horseradish.

Paul

Christine Dabney said:

On Sun, 22 Jul 2007 07:22:45 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Quoted message said:

> Where does wasabi come from?
The wasabi root.

It's horseradish. Also called daikon radish.

NO. Not even close. Totally different things.

Daikon radish is available a lot in this country.
Wasabi root is not.

Not the same..not even close. Research it.

You are way off...sorry.

Christine

Get ready for this one, Christine.... Most wasabi sold today actually
HAS horseradish mixed into it. The wasabi is just too damned expensive
to serve in most restaurants, so the commercial mix is with horseradish!
The stuff you get in the little plastic pouches has more horseradish
than wasabi!! But of course you are absolutley correct in your
statement that wasabi is a very different plant than daikon radish which
is not the least bit pungent. True wasabi can knock your socks off! It's
also very difficult to grow, and in all the years that I lived in Japan,
never saw a wasabi root any thicker than about 3/4 of an inch and 5-6
inches long. The daikon we bought several times a week was 2-4 inches
thick and often a foot long or more! Plus daikon is white, while wasabi
is green, as will be Paul when he reads this post!

Steve Kramer
"PhotoEnvisions" Photography
Chiang Mai, Thailand
http://www.photoenvisions.com

--
Posted via a free Usenet account from http://www.teranews.com

RichD said:

Where does wasabi come from?

In the US, the stork brings it. In the UK it's found under a cabbage leaf.

Quoted message said:

What is the ginger for?

Fred.

Quoted message said:

What are recommended wines with sushi?

Honeyyyyy, when are we going to Florrridaaaa?

Wasabi is a small root grown in very cool wet environments. Until
recently, it was only grown in Japan and Korea, but about 10-15 years
ago a northern California farmer was able to commercially grow wasabi in
the US.

Ginger is used for four purposes; to cleanse the pallet between
different flavors of sushi, as a vegetable eaten along with sushi, as a
flavoring in cooking, and.... get ready for this... as a great way to
prevent motion sickness!! (sea sickness, car sickness, air, etc.,) Even
ginger snaps work, as does ginger ale, and crystallized ginger candy.
Many people undergoing chemotherapy are now using ginger to prevent the
associated nausea!

While sake is the traditional wine, many people prefer a dark beer. The
sake can be drunk warm or cold depending upon the season. The beer is
best served cold.

Steve Kramer
"PhotoEnvisions" Photography
Chiang Mai, Thailand
http://www.photoenvisions.com

--
Posted via a free Usenet account from http://www.teranews.com

"Steve Kramer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Christine Dabney said:

On Sun, 22 Jul 2007 07:22:45 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

>> Where does wasabi come from?
> The wasabi root.
It's horseradish. Also called daikon radish.

NO. Not even close. Totally different things.

Daikon radish is available a lot in this country. Wasabi root is not.
Not the same..not even close. Research it.

You are way off...sorry.

Christine

Get ready for this one, Christine.... Most wasabi sold today actually HAS
horseradish mixed into it. The wasabi is just too damned expensive to
serve in most restaurants, so the commercial mix is with horseradish! The
stuff you get in the little plastic pouches has more horseradish than
wasabi!! But of course you are absolutley correct in your statement that
wasabi is a very different plant than daikon radish which is not the least
bit pungent. True wasabi can knock your socks off! It's also very
difficult to grow, and in all the years that I lived in Japan, never saw a
wasabi root any thicker than about 3/4 of an inch and 5-6 inches long. The
daikon we bought several times a week was 2-4 inches thick and often a
foot long or more! Plus daikon is white, while wasabi is green, as will be
Paul when he reads this post!

If it's so "rare" why can I buy it locally when I can't even buy half the
produce the rest of the country seems to enjoy in abundance? Yukon Gold
potatoes are hard to find where I live yet it seems they are as common as
any other potato anywhere else.

I can get wasabi in 3 inch lengths, about 1/2 to 3/4 inch in diameter.
Comes in a little open faced cardboard box with clear plastic wrap. And it
is way pungent. "true" wasabi and "horseradish" are all from the cabbage
family. It's true color is barely green, it is almost always colored
artificially. Once grated it loses a great deal of color and turns almost
white.

So it's horseradish. Maybe not the best of the best but it's still wasabi
and wasabi is horseradish.

Paul

On Sun, 22 Jul 2007 15:22:15 +0700, Steve Kramer
<[email hidden]> wrote:

But of course you are absolutley correct in your

Quoted message said:

statement that wasabi is a very different plant than daikon radish which
is not the least bit pungent. True wasabi can knock your socks off! It's
also very difficult to grow, and in all the years that I lived in Japan,
never saw a wasabi root any thicker than about 3/4 of an inch and 5-6
inches long. The daikon we bought several times a week was 2-4 inches
thick and often a foot long or more! Plus daikon is white, while wasabi
is green, as will be Paul when he reads this post!

Thanks Steve, for confirming what I knew about wasabi. Not that I
ever eat it..I am not a big sushi fan. But I do a lot of reading
about food..and this is what I read. It is NOt readily available..

Christine

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 22 Jul 2007 15:22:15 +0700, Steve Kramer
<[email hidden]> wrote:

But of course you are absolutley correct in your

Quoted message said:

statement that wasabi is a very different plant than daikon radish which
is not the least bit pungent. True wasabi can knock your socks off! It's
also very difficult to grow, and in all the years that I lived in Japan,
never saw a wasabi root any thicker than about 3/4 of an inch and 5-6
inches long. The daikon we bought several times a week was 2-4 inches
thick and often a foot long or more! Plus daikon is white, while wasabi
is green, as will be Paul when he reads this post!

Thanks Steve, for confirming what I knew about wasabi. Not that I
ever eat it..I am not a big sushi fan. But I do a lot of reading
about food..and this is what I read. It is NOt readily available..

Maybe I could send you a couple pounds of the stuff? Nice to know you speak
from vast experience. Have you ever even made sushi? Have you ever eaten
it, or did you just read about it in "Shogun?" Would you know what nori is
whithout doing a Google search?

Paul

On Sat, 21 Jul 2007 23:26:09 -0700, AyTee <[email hidden]>
magnanimously proffered:

Quoted message said:

notbob said:

RichD said:

Where does wasabi come from?

The wasabi root.

Quoted message said:

What is the ginger for?

To cleanse the palate between bites.

Quoted message said:

What are recommended wines with sushi?

Saki.

nb

Quoted message said:

--
Rich

Sparkling wines can work pretty well with sushi. I like sushi with
Marlborough sauvignon. Sake is probably more traditional, but I know
little about it, except that sake is not really wine -- more related
to beer.

The fermentation process used for sake may have more in common with
beer than wine. But, IMO, the end result has more in common with wine
than beer.

Quoted message said:

Come to think of it, beer goes great with sushi.

That's what I usually drink with sushi. But I prefer either good sake
or a nice, crisp white wine with sashimi.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

On Sun, 22 Jul 2007 08:48:41 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Maybe I could send you a couple pounds of the stuff? Nice to know you speak
from vast experience. Have you ever even made sushi? Have you ever eaten
it, or did you just read about it in "Shogun?" Would you know what nori is
whithout doing a Google search?

Paul

I doubt you could send me pounds of the stuff. It is just not
available.. If you have it available like that, then you are
extraordinary.

I have eaten sushi..never made it personally. And I do know what nori
is.

I do read..reliable sources. Much more so than here on rfc.''''

Christine

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 22 Jul 2007 08:48:41 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Maybe I could send you a couple pounds of the stuff? Nice to know you
speak
from vast experience. Have you ever even made sushi? Have you ever eaten
it, or did you just read about it in "Shogun?" Would you know what nori
is
whithout doing a Google search?

Paul

I doubt you could send me pounds of the stuff. It is just not
available.. If you have it available like that, then you are
extraordinary.

Give it up, already, will ya? Until you said it was "rare" I just assumed
it was common as dirt. It's right next to the shallots and the packages of
fresh herbs in my Vons. Usually a half dozen or so boxes, too so we're
talking maybe 24 ounces - so almost 2 pounds And I'm a guy that can't even
buy plantains, or any bell pepper other than green or even celery root most
of the time. I am produce deprived!!! I live in produce hell!!! Most of
the time I can'teven buy a tomato worth eating. Yet I can buy wasabi 12
months of the year. Go figure.

Quoted message said:

I have eaten sushi..never made it personally. And I do know what nori
is.

Yep, I suspected as much. You're honest, if not educated.

Quoted message said:

I do read..reliable sources. Much more so than here on rfc.''''

Try experience. It's even better than books. I've read a boatload of books
on Indian cuisine from Madhur Jaffrey on down yet I still can't cook decent
Indian food if my life depended on it.

Japanese, however, I can hold my own.

Paul

On Sun, 22 Jul 2007 10:28:41 GMT, "Paul M. Cook" <[email hidden]>

Quoted message said:

Give it up, already, will ya? Until you said it was "rare" I just assumed
it was common as dirt. It's right next to the shallots and the packages of
fresh herbs in my Vons. Usually a half dozen or so boxes, too so we're
talking maybe 24 ounces - so almost 2 pounds And I'm a guy that can't even
buy plantains, or any bell pepper other than green or even celery root most
of the time. I am produce deprived!!! I live in produce hell!!! Most of
the time I can'teven buy a tomato worth eating. Yet I can buy wasabi 12
months of the year. Go figure.

You aren't getting real wasabi. It is that rare, beleive it or no. It
may be next to your shallots, etc..but that isn;t wasabi.

Read up on it. It is hard to get. The real stuff is hard to get. And
expensive.

You are getting fake wasabi, which isn;t that uncommon.

Christine,who has studied this extensively

Quoted message said:

You are getting fake wasabi, which isn;t that uncommon.

Christine,who has studied this extensively

Hmmm ... interesting.

So tell me, do you like clam dip?

Paul

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Daikon radish is available a lot in this country.
Wasabi root is not.

Diakon radish sliced thin is a nice addition to a salad. It thas less heat
than those red radishes sold in grocery and keeps longer in da fridge. It's
a nice addition to a plate of sliced onion, cucumber with white vinegar and
a pinch of sugar and salt that many of us saw every summer as a meal add
on.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Paul M. Cook said:

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 22 Jul 2007 15:22:15 +0700, Steve Kramer
<[email hidden]> wrote:

But of course you are absolutley correct in your

Quoted message said:

statement that wasabi is a very different plant than daikon radish which
is not the least bit pungent. True wasabi can knock your socks off! It's
also very difficult to grow, and in all the years that I lived in Japan,
never saw a wasabi root any thicker than about 3/4 of an inch and 5-6
inches long. The daikon we bought several times a week was 2-4 inches
thick and often a foot long or more! Plus daikon is white, while wasabi
is green, as will be Paul when he reads this post!

Thanks Steve, for confirming what I knew about wasabi. Not that I
ever eat it..I am not a big sushi fan. But I do a lot of reading
about food..and this is what I read. It is NOt readily available..

Quoted message said:

Maybe I could send you a couple pounds of the stuff?

Good God, man! Would you send me a couple of pounds of the stuff? The
cost of it in Japan makes it almost prohibitive to purchase. Most
families buy the powdered stuff (as do the restaurants) and mix up what
they need, or else purchase it in plastic tubes.

Quoted message said:

Nice to know you speak from vast experience.

I do. 13 years living and working in Japan. Anata no Nihongo ga
(wa?)hanashimaska? (I've been in Thailand too long. I'm forgetting my
grammar!) Watashi wa Eigo no kyoshi deshta, Nehon de ju san nen kara.

Quoted message said:

Have you ever even made sushi?

Quite often. In fact, the other night I made a 'fusion cuisine' of
"Tandori Sushi!" I had some Tandori chicken left over from dinner the
night before, chopped it up with some more tandori marinade and yogurt
and rolled it up in rice and nori. Delicious!! However I really prefer
a Kaitenzushi where I can just keep piling up the plates. There are even
a couple of them here in northern Thailand now. Wonderful, but without
the great variety we find in Japan.

Quoted message said:

Have you ever eaten it, or did you just read about it in "Shogun?"

I don't think they mention sushi in 'Shogun.' They do mention sashimi
though. Tell me, have you ever had duck sushi, or roast beef sushi?
These are very common in Japan, as is tuna salad sushi, corn salad
sushi, and in southern Japan, raw horsemeat sushi.

Quoted message said:

Would you know what nori is
whithout doing a Google search?

You might wish to do a Google search on wasabi.... Wasabia japonica, and
then do a Google search for Daikon.... Raphanus sativus, then come back
and tell us that they are the same thing.

By the way, you'll find that Daikon is also known as Icicle Raddish in
the US http://www1.neweb.ne.jp/wa/hanagataya/kaji-daikon.jpg because of
its white color, (this one still has the soil on it, but if you wash it,
it's quite white,) is somewhat sweet, and a mainstay vegetable in any
nabe style dish.

Oh, and wasabi is quite green inside.... I don't know what it is that
your supermarket is selling but if it's not brownish-green,
http://static.flickr.com/143/317318744_3db7fc80c8.jpg doesn't have thin
brown spots around it like a gray birch tree, and doesn't come with a
bit of the green growing top in it, I'd keep away from it.

Steve Kramer
"PhotoEnvisions" Photography
Chiang Mai, Thailand
http://www.photoenvisions.com

--
Posted via a free Usenet account from http://www.teranews.com