Don’t judge a book by its cover. I know this super easy salad looks very boring, but it is not! If you like Wasabi, you got to try this salad. Raw Zucchini’s crunchy texture is wonderful with the creamy sauce with the sharp KICK!!! You can add as much Wasabi…
Log in with Facebook Log in with Instagram We are committed to respecting your privacy and protecting your personal information in accordance with the Privacy Act 1988 (Cth). By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations’ Terms of Use and Privacy Policy. Source…
Log in with Facebook Log in with Instagram We are committed to respecting your privacy and protecting your personal information in accordance with the Privacy Act 1988 (Cth). By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations’ Terms of Use and Privacy Policy. Source…
I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. It is probably smell of the sea, but I understand it might be challenging for some…
Log in with Facebook Log in with Instagram We are committed to respecting your privacy and protecting your personal information in accordance with the Privacy Act 1988 (Cth). By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations’ Terms of Use and Privacy Policy. Source…
One of Japanese iconic dishes of Spinach is ‘Ohitashi’, marinated in dashi-base sauce. I particularly like Wasabi flavoured ‘Ohitashi’. If you don’t like Wasabi, forget this dish. My daughter enjoys most of the food on this planet, but Wasabi is one of the few things that she doesn’t enjoy. I…
Ohisashiburi Foodies! Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi: Now that is a mouthful! So, what exactly is it? In short, it is a rice dish topped with condensed soy milk and finished with soy sauce and wasabi. This dish is healthy and creamy yummy, it can easily be made vegan. Shiozakura and Soba Gohan – Ready to Cook Soba Gohan: Japanese short grain rice with fresh buckwheat soba kernels. I love how Japanese add a little of another grain to their white and, or brown rice to make it more nutritious and flavorful. Perhaps the most popular is mugi gohan, ‘mugi’ is oats that have been pressed or rolled to facilitate cooking and ‘gohan’ is rice. Soba gohan is much less …
The thought has popped into my head more often than I’d like to admit, but the urge to make sushi for myself comes with the added nuisance that goes with the work required to put it all together and clean it up afterwards. All it took was a trip to the grocery store to push me over the edge. I bought a cucumber and three avocados. I had everything else. What I made:Spicy tuna cucumber rollsAvocado rollsCalifornia rollTuna avocado rollTuna sashimiWhat I learned:1. My Cali roll is better when I chop up the imitation crab meat and mix it with a wasabi/sesame oil flavored mayonnaise. Previously, I…
I have been asked some version of this question so many times over the past 10+ years and yet just realized that a blog post would be the perfect way for me to answer it in a proper manner. The answer is actually very simple:THE ONLY WAY YOU WILL KNOW FOR SURE IF YOU ARE EATING “REAL” AND “FRESH” WASABI IS IF YOU SEE THE SUSHI CHEF DOING THIS:Commonly used wasabi graterReal (and fresh) wasabi is called “hon wasabi” and it is never grated ahead of time. It is always grated as needed, using a special grater, like the one above or …
Sushi Condiments Wasabi Ginger and Soy Coffee Gift Basket is measuring 9x9x4. Contains 15oz mug, BONUS free set of 4 coasters, biscotti and 5 blends of gourmet coffee. French Vanilla, Kenya AA, Decaf Colombian Supremo, Chocolate and Italian Roast Espresso elegantly presented in our signature black planet coffee gift box.…
Of all the sushi rolls I’ve been trying to perfect since starting to roll my own sushi last year, the simple California roll has irritated me beyond belief. When I made mine, something never quite tasted right. I was missing something. I’ve derived my own version and it comes close to what I get at restaurants, but I think mine has a slightly different good flavor to it. I know I’ve been talking about writing this post for a while, so here it is.First, start by making some wasabi. I use the reconstituted powder form. Be aware that the horseradish flavor…
