Wasabi

 "The only reason I go to these places (Sushi King, etc) is because I love Wasabi"

There. I've said it. And halfway through, I was kinda surprise of the sudden revelation and since the words are already halfway out, I might was well finish it. It is not a good idea to stop the literary flow at the same time when your wasabi filled mouth needs to vent out. Ah, the perils of multi-tasking.

Took me a few moments to digest what I have just uttered. Sure, I love going to these places despite the taste having devolved from being original to the more acceptable local palate. This was a conversation we had just a few nights ago after coming back from (somewhere). And as my Wife pointed it out, Japanese people do not go to Sushi King, Sakae Sushi, etc. for their meals. Just like we do not go to Pizza Hut to experience authentic Italian Pizza.

Anyway, coming back to the wasabi (yes, although what I've been eating all these time was not the real McCoy), I just love them and has been using them for the wrong reasons; a nose unblocker and (horrors) sushi sauce. Growing up in a typical Malaysian household, most of our meals comes with sauce in one form or another. Call it gravy, call it sauce, call it 'banjir', call it whatever you want and its there, on my plate.

If it is not there, you can bet your ass that I would be whipping up one. And just recently, I have discovered that sushi/soy sauce paste, with pate like consistency is way better than my usual wasabi sludge which resembled more like dark green toothpaste or, well, sauce.

 

 

Wasabi Paste.
Maybe I should have taken the photo BEFORE eating.
The powder soaked up a lot of soy sauce.

 

 

My most prized haul after the tables have cleared.
Well, not the salad sauce, though.