Sharp, pungent and sinus clearing is how I would describe one of my favorite condiments. Wasabi has power that transcends the innocent looking spring green mashed mixture commonly found alongside ...

On a trip to Japan, I met with wasabi grower David Hulme and tried fresh wasabi for the first time. We toured his wasabi patches, where I learned fresh wasabi doesn't have the vibrant hue I'm used to.

I've been going 'round and 'round about sushi. On the one hand, there's the convenience of premade, prepackaged sushi at places like Aloha Island Style sushi—or, for that matter, your local ...

Traditional sushi rice is handled gently to keep grains intact, but for a “pounded” version, we want a tacky, cohesive texture that holds its shape perfectly. Rinse & Soak: Rinse the rice until the ...

You know that little green dollop of heat sitting next to your California roll? There's a good chance it's never been anywhere near an actual wasabi plant. It's wild to think about, honestly. The ...

If you eat a lot of sushi and sashimi, you’re probably pretty familiar with wasabi. What is wasabi, though, other than that dollop of green paste on the side of your plate? This Japanese staple ...

“It’s not meant to be subtle. It’s a robust flavor that should be embraced.” That’s what renowned bartender Masahiro Urushido (Katana Kitten) told me about wasabi, prominently featured in a Margarita ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...