Originally Posted by
cockpitvisit
Not sure how eating wasabi with fatty fish is supposed to help - to me, the worst part was the irritation of the respiratory tract by the pungent smell, not the spicy taste itself. Seems just like an excuse to eat some otoro to me
However, the question on how my "wasabi" powder back home compares to real wasabi remains, so I bought both a wasabi root and a wasabi paste without horseradish in the basement of the M'ZA department store in Kanazawa, and I look forward to comparing the taste when I get back home!
The “eye watering” element in real wasabi is supposed to dissipate within 30 minutes or so. When grating the idea is not to use too much strength, a light touch is needed to introduce air to the torn cells, the more the chemicals are exposed to air the more this happens (hence finer grating being better for pungency)
The fat content of food will change how much your eyes and nose sting. If you are to test out your wasabi at home and want to savour its sweeter tastes try getting some fatty meats, like pork belly or a good marbled beef, and sampling it that way. The director of the wasabi museum in Shizuoka suggests spreading it onto white chocolate. Mayonnaise might be your friend in order to get through and actually enjoy a load of wasabi before it goes off.
Originally Posted by
cockpitvisit
(also bought a can of spam as a souvenir - didn't realize it was a real product!)
Please let me introduce you then to the Spam Musubi. A Hawaiian innovation that is enjoyed and appreciated in Japan.
Lots of YouTube videos can help you make your own.
Spam should be another fatty meat that will tame fresh wasabi.