The texture of Japanese wasabi is like finely grated ginger or daikon radish and it is kind of grainy. the flavor is good and nothing like the powder stuff. A hint of sweet with a nice kick to it I guess more of a natural spice. Sushi bars will sometimes have it and will serve it if you ask. I would not mix it with straight shoyu since that would kill the flavor in my opinion. It would also be a good garnish for cold buckwheat noodles.
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Posted - 02/19/2003 : 10:47:27 AM
