ASIAN FUSION ADDS HEAT
WASABI CAN TAKE A DISH TO A WHOLE NEW LEVEL BUT BE CAUTIOUS BECAUSE IT CAN BE EASILY OVERDONE
Think wasabi (aka Japanese horseradish) and you automatically think sushi, right? This pungent spice comes from the same family as horseradish and mustard. It has a sinus heat rather than a back-of-the-throat heat that chillies give. Wasabi will certainly clear your senses, that’s for sure. Mr Red Hot Chilli Pepper and I went on a cruise for our wedding anniversary a few years ago. One of the eateries on board was a lovely Japanese-themed restaurant, so we decided to check it out for lunch one day. As a creature of habit and not that familiar with Japanese cuisine, Rog took a huge chunk of wasabi paste, put it on his sashimi and popped it in his mouth, just as my eyes popped out of my head and I yelled “Noooooooo!”. Too late. You should have seen his face. Priceless. It almost blew his own head off. His eyes were streaming, he was coughing and spluttering and when he was able to get a word in, he finally said, “What the hell was that?”. Me? I was still laughing. There are heaps of ways you can incorporate wasabi into food. At the shop, we stock both wasabi and horseradish powder in the Herbies spices brand. You only need a small amount of the powder. Mix it with water, which reacts with the enzymes, and you have a potent paste in minutes.