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                    [ArticleID] => 236016
                    [Title] => Wasabi, anyone?
                    [Summary] => In traditional Japanese cuisine, the root-like rhizome wasabi is usually served with raw fish (sushi and sashimi) and soba dishes. This condiment pungently flavors many foods in Japanese cuisine, while its bright green color adds a dash of color, for which Japanese dishes are famous.


Wasabi is prepared by grating the fresh rhizome against a rough surface. It gives grated wasabi a smooth, soft and aromatic finish.


                    [DatePublished] => 2004-01-22 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
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JAPANESE KUMI ISEKI

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                    [Title] => Wasabi, anyone?
                    [Summary] => In traditional Japanese cuisine, the root-like rhizome wasabi is usually served with raw fish (sushi and sashimi) and soba dishes. This condiment pungently flavors many foods in Japanese cuisine, while its bright green color adds a dash of color, for which Japanese dishes are famous.


Wasabi is prepared by grating the fresh rhizome against a rough surface. It gives grated wasabi a smooth, soft and aromatic finish.


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                    [ColumnID] => 136103
                    [Focus] => 0
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                    [AuthorName] => TURO-TURO By Claude Tayag
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abtest

Wasabi, anyone?

By TURO-TURO By Claude Tayag | January 22, 2004 - 12:00am

In traditional Japanese cuisine, the root-like rhizome wasabi is usually served with raw fish (sushi and sashimi) and soba dishes. This condiment pungently flavors many foods in Japanese cuisine, while its bright...

Food and Leisure