Message: | I hear ya' Ruth. I love my wasabi/soy sauce mixture for sushi consumption to be a slightly brownish-green paste. I adore the fact that wasabi is mind- and sinus-blowing but at the same time brief, unlike chili pepper hotness.
One of my favorite wasabi stories was back when I waited tables, a wicked diner was being rude and just so happened to order an ahi salad with wasabi cones dipped in sesame. He had no idea what wasabi was and I grazed over his question just in time to see him pop one in his mouth. The expression: priceless.
The other story was when I first tried wasabi. I was with a friend who's Chinese and I was introduced to sushi. She mixed my dish to be of a paste-like consistency and I dipped my roll into it. The problem was that my chopstick skills were severely lacking and the roll ended up wading in the wasabi for at least a minute. The chef, my friend and her husband all watched me and got the giggles when I started breathing in and out through my nose, trying to figure which one felt better. |