Real wasabi is still used sparingly in sushi because of cost, but foodies are seeing it more often in some of the high-end restaurants as a specialty item at places like Oceanaire Seafood Room or Houston’s and boutique locales. ‘‘The more the public is educated on it, the more they are asking for it and saying, ’Why do I have this substitute on my plate?’’’ said Bridgett Klingler, spokeswoman for Pacific Farms. ‘‘Once you get a taste it’s hard to go back,’’ said Ian Skomski, sushi chef at Yakuza. ‘‘It’s amazing stuff.’’ - See more at: effinghamdailynews/business/x519449241/CONDIMENTS-Wasabi-real-vs-fake?mobRedir=false#sthash.7CDpLc4U.dpuf
Posted on: Sat, 13 Jul 2013 15:40:11 +0000
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