6 March 2016
Wasabi or Horse radish? Tsuzuku, Ushigome Yanagicho (つず久 牛込柳町 新宿), Shinjuku, Tokyo
Far East
,
Japan
,
Japanese food
,
Shinjuku
,
Tokyo
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Today, I
would like to introduce the small Izakaya at Ushigome-yanagicho in Tokyo. This
small restaurant has Wasabi rice as the signature dish. They use Ezo wasabi
which is horse radish naturally grown in Hokkaido, for Wasabi rice.
The interior of this shop. The posters shown the nostalgic Showa era.
Wasabi, the most important Japanese ingredient
Wasabi is very important herb in Japanese food. If you had tried Sushi in the world, you had taste the flavour with hot taste which came through to nose. The flavour might be the taste and flavour of wasabi as sold in Japan or overseas Japanese food shop. But we must wonder the strong flavour is whether wasabi or horse radish including.
The farming
and producing wasabi is very difficult. The plant of wasabi is very sensitive
for environment they grow up. In Japan, we can taste wasabi at any Japanese
restaurant. The staff or Itamae will shave the root of wasabi. The taste is
flash-ly hot but the flavour is flesh and cold like breeze in spring.
You can get
wasabi paste in supermarkets in Japan. The paste of wasabi in tube like tooth
paste, will spoil tongue of your children. Almost all wasabi paste was made
from horse radish as the reason the flavour was similar to wasabi. The flavour
will be different from wasabi in flesh and cold.
 |
| steamed rice was served in silver pot made as the Traditional Japanese style. |
 |
| rice with topped wasabi and soy sauce. The Nori(seaweed) was very nice flavour on this rice. |
Ezo wasabi sent from Hokkaido to this restaurant.
As usual at Izakaya, we had started our dinner with Sashi-mori (selected Sashimi from today`s fishes)
Fried wild vegetable was very flesh green smell and we can feel the harshness from the vegetables. Warabi, Fuki-no-tou or Zenmai is popular ingredient from mountains.
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