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Japan’s wasabi producers seek to expand market amid coronavirus Source: AFP Published: 2020/12/17 11:58:40
A man cultivates wasabi at a farm in Ikadaba in the city of Izu, Shizuoka Prefecture in Japan on November 24. Photo: AFP
If you ve eaten sushi, you might assume you ve tried wasabi. But chances are it was an artificial version that Japanese growers say is a world away from their green gold.
Unlike the spicy neon concoction familiar to many fans of Japanese cuisine - which is in fact made from horseradish - real wasabi is pale-green and offers a complex, mildly piquant flavor.
But even in Japan, it s not common fare. That s because the knobbly root is so difficult to grow, and consequently expensive to buy, with most of it snapped up by wholesalers.
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If you ve eaten sushi, you might assume you ve tried wasabi. But chances are it was an artificial version that Japanese growers say is a world away from their green gold .
Unlike the spicy neon concoction familiar to many fans of Japanese cuisine which is in fact made from horseradish real wasabi is pale-green and offers a complex, mildly piquant flavor.
But even in Japan, it s not common fare. That s because the knobbly root is so difficult to grow, and consequently expensive to buy, with most of it snapped up by wholesalers. The most important requirement is crystal-clear water, in abundance, Yoshihiro Shioya, 62, told AFP as he pulled a wasabi root from the sodden soil at his lush, green mountainside farm on Shizuoka province s Izu peninsula.
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A woman carries a container of wasabi at a farm in Ikadaba in the city of Izu, Shizuoka prefecture. AFP
Japan’s wasabi considered ‘green gold’
Thu, 17 December 2020
If you’ve eaten sushi, you might assume you’ve tried wasabi. But chances are it was an artificial version that Japanese growers say is a world away from their ‘green gold’.
Unlike the spicy neon concoction familiar to many fans of Japanese cuisine – which is in fact made from horseradish – real wasabi is pale-green and offers a complex, mildly piquant flavour.
But even in Japan, it’s not common fare. That’s because the knobbly root is so difficult to grow, and consequently expensive to buy, with most of it snapped up by wholesalers.
Japanese wasabi farmers aim for ‘green gold’ harvest
AFP, IZU, Japan
If you have eaten sushi, you might assume that you have tried wasabi.
However, chances are that it was an artificial version that Japanese growers say is a world away from their “green gold.”
Unlike the spicy neon concoction familiar to many fans of Japanese cuisine which is in fact made from horseradish real wasabi is pale green and offers a complex, mildly piquant flavor.
Sushi chef Toshiya Matsushita grates fresh wasabi at his restaurant in Tokyo on Dec. 1
Photo: AFP
Even in Japan, it is not common fare. That is because the knobbly root is so difficult to grow and consequently expensive to buy, with most of it snapped up by wholesalers.