Kazuo Yoshida, co-executive chef at Umi Atlanta, emphasizes the distinctiveness of real wasabi made from the rhizome of the Japanese wasabi plant. Unlike the artificial versions often served in restaurants, true wasabi is appreciated for its refreshing taste and nuanced umami flavor, rather than an overwhelming spiciness. Yoshida outlines how to distinguish between genuine wasabi and its imitations based on taste, smell, and texture, assisting sushi lovers in identifying the authentic condiment whether dining out or ordering takeout.
Unlike the fake stuff, fresh wasabi tastes pleasant and refreshing on the nose, sweeter in flavor and has more umami. Fake wasabi hits the nose with an extreme, sharp spice.
Kazuo Yoshida highlights the differences between real and fake wasabi. He emphasizes that real wasabi has a pure flavor, much less aggressive compared to synthetic alternatives.
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