[Sca-cooks] Re: herbal question

[Elaine Koogler]

Actually, when you mix up wasabi from the powder that you usually purchase, you
use water or, if you want it hotter, rice vinegar.  Then you let it age a bit
which, unlike other mustards, tends to make it even hotter.  Usually, when eating
it with sushi, you mix wasabi in with a little soy to dip the sushi in.  I think
that's what they're talking about....

Kiri

"Mark.S Harris" wrote:

> Angeline commented:
> > > > Better for treating tooth decay in the long term. The burn from wasabi
> > > > is too short lived to be of much use to your sinus clearing needs.
> > Cayenne
> > > > is a much better choice for that. :)
> >
> > I disagree about the sinus clearing.  Maybe it depends on how much wasabi
> > you eat, and how much they have watered it down.  When we first started
> > visiting the chinese buffet I didn't know you were supposed to mix the
> > wasabi with the soy sauce so I was smearing on a liberal amount and gnawing
> > on it.  Sometimes depending on exactly how much you ate at one time and
> > whether or not you enhaled it would really clean out things.  ( I have
> > horrendous sinus problems.)  One chinese buffet place waters it down, one
> > doesn't.
> >
> > I most of the time don't add soy sauce to my wasabi, I like it hot like
> > that.
>
> Huh? Uh oh. You're supposed to add soy sauce to wasabi????
>
> I do know that wasabi often varies in how hot it is. I had heard
> that the fresher it was the hotter it was.
>
> I like wasabi on sushi and I've got a nice wasabi/mustard sauce
> I bought. I'll have to try watering down the wasabi with soy
> sauce. But then I would probably just eat more of it.
>
> Stefan li Rous
> stefan at texas.net
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