wasabi

(JAPAN)

   very hot, green Japanese horseradish.

   Green relative of horseradish that is primarily used with sushi and sashimi.

   ♦ Japanese plant with green roots tasting like strong horseradish and used in cooking in the form of green paste. Many people call it "Japanese mustard", although it is not related to the mustard plant.

   ♦ a hot, spicy condiment made from the roots of Japanese horseradish, chartreuse in color

   ♦ Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi. Water Bath -The French call this cooking technique Bain Marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with consistent gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm. The principle is that the water in the water bath must come to the level of the product being cooked within the container.

   ♦ Japanese horseradish style flavoring, comes in tubes or powder. maya’s bachan (grandma) has a wasabi farm on the side of a mountain and it’s very cool