Comments on: Thank you Shima for my free Wasabi!

By: Review: Roan Kikunoi, Kaiseki meal in Kyoto by Yoshihiro Murata | Fig & Cherry

Sun, 23 Aug 2009 18:02:25 +0000

[...] Our chef preparing some freshly grated wasabi. [...]

By: Wasabi chicken noodle patties recipe | Fig & Cherry

Wasabi chicken noodle patties recipe | Fig & Cherry — Fri, 08 May 2009 00:19:14 +0000

[...] little while ago I posted about my supply of fresh wasabi from Tasmania and some of you complained that you couldn’t access it. I’ve fixed that [...]

By: Spinach and avocado salad w/ sesame wasabi dressing | Fig & Cherry

Spinach and avocado salad w/ sesame wasabi dressing | Fig & Cherry — Sat, 18 Apr 2009 02:47:05 +0000

[...] oil, tangy lime juice and a good sprinkling of vitamin E rich sesame seeds. I’ve used grated fresh wasabi stem that I got from Shima Wasabi but you can easily substitute in the one in the tube to taste. [...]

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 16 Apr 2009 05:49:36 +0000

Wow! I’m Japanese and I’ve never had wasabi leaves before. I guess I’ll have to look for them the next time I’m there.

By: helen

helen — Wed, 15 Apr 2009 01:33:15 +0000

I have them in my garden, and it’s growing like mad right now. I didn’t realize the leaves and leaf stems are edible too. Can’t wait to get home and start harvesting!

By: Salmon wasabi leaf canapes @ Fig & Cherry | Fig & Cherry

Salmon wasabi leaf canapes @ Fig & Cherry | Fig & Cherry — Tue, 14 Apr 2009 08:42:21 +0000

[...] is the first of my wasabi recipes as [...]

By: Fumi

Fumi — Tue, 14 Apr 2009 04:28:52 +0000

I am so envious!

Few years ago, my dad brought me couple wasabi roots from Japan; mind you this is totally illegal so we have exchanged some not-so-kind words regards to his carelessness and my ungratefulness.

In any event, now you must acquire your self a shark skin wasabi grater. That is how they grate it in my motherland.

By: Jude

Jude — Tue, 14 Apr 2009 03:56:31 +0000

Never had my hands on this in my kitchen.. Have only had it in better Japanese restaurants. Fresh wasabi is so expensive!

By: Fridgewatcher post reminder | Fig & Cherry

Fridgewatcher post reminder | Fig & Cherry — Mon, 13 Apr 2009 00:53:25 +0000

[...] a quick note to say sorry for promising wasabi recipes and then disappearing into the [...]

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Sun, 12 Apr 2009 15:21:29 +0000

I use powdered wasabi at home, but never fresh wasabi (though I’ve had it in Japan). What a lovely package to receive!

By: Lorraine @NotQuiteNigella

Lorraine @NotQuiteNigella — Fri, 10 Apr 2009 11:36:31 +0000

Looks great! I wish I could eat wasabi. Alas the fiery stuff is too much for me, which only delights my husband as it means more for him. Will point him to the recipes!

By: Jen (jenius.com.au)

Jen (jenius.com.au) — Thu, 09 Apr 2009 07:13:42 +0000

wow, so that’s what wasabi root looks like! i love wasabi braised beef….mmmmmm

By: thepinkpeppercorn

thepinkpeppercorn — Thu, 09 Apr 2009 03:50:42 +0000

Thanks – can’t wait for more recipes too!

By: fooderati

fooderati — Wed, 08 Apr 2009 23:35:02 +0000

I saw a segment on The Cook and the Chef about proper wasabi…such a difference! I like the idea of using the leaves in salad for bite.

By: emily S

emily S — Wed, 08 Apr 2009 16:04:21 +0000

How cool! Can’t wait to see what you do with it…

thanks for sharing your gorgeous photos, too!

-emily
@ChicagoDining

By: Leela

Leela — Wed, 08 Apr 2009 13:59:38 +0000

Ah, nothing like freshly grated wasabi. It’s so expensive where I am that I don’t get to have it unless when I visit some very expensive Japanese restaurants (that insist on using nothing but freshly grated wasabi root) but that rarely happens. I’m jealous!

By: Arwen from Hoglet K

Arwen from Hoglet K — Wed, 08 Apr 2009 09:56:32 +0000

Wow that’s cool! I must admit I’d never even thought about where wasabi came from (oh shame on me for sneering at the idea of not knowing milk comes from cows etc – now I’m in the same league). It looks great and I just love the idea of tops like spicy celery.

By: FFichiban

FFichiban — Wed, 08 Apr 2009 09:31:10 +0000

OOoh niiiceee, can’t wait for all the wasabi-y recipes coming up soon ^^!

By: Lizzie

Lizzie — Wed, 08 Apr 2009 09:09:30 +0000

Wow – lucky you! Last I heard a friend of mine in London paid £7 (about $14 Australian dollars) for an inch of the root!

I love wasabi, lime and avocado but unfortunately I doubt I’ve ever tried the real stuff…

By: Helen

Helen — Wed, 08 Apr 2009 07:17:20 +0000

I’ve never seen wasabi stems or leaves before – very interesting. I am waiting to see what you do with them!