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Description:
zester, may be used, but real wasabiwasabiwasabi gourmands insiston a sharkskin grater, which they say produces a velvety grind. Thegrated wasabiwasabiwasabi is gathered into a ball and left to sitfor a couple of minutes, to allow the heat and flavor to develop,then it is eaten. The traditional use is to eat it with sushi orsashimi, but it also may be used to flavor mustard or , as a meatsauce, or in salad dressings.
For those who simply cannot afford the genuine root, most cookssay the wasabiwasabiwasabi powder available in supermarkets willwork nearly as well as the wasabia japonica.
