September 5, 2014
Why isn't anyone in America making a product like this? What we have here is wasabi powder, made of dried and colored horseradish, which passes for the more expensive (and difficult to grow) wasabi.
Purewasabi, produced by a former policeman (hence the name), is real wasabi root, grated and mixed with a bit of lemon juice. It's a wonderful spread for sandwiches, great mixed into mayonnaise or added to scrambled eggs. I'm only just starting, but I'm sure I'll come up with dozens of uses for this really delicious stuff.
I don't usually bother bringing olive oil back from a trip – it's too heavy, and the possibilities of breakage too real – but this Rangihoua stopped me cold when I tasted it on Waiheke Island, a half hour ferry ride from Auckland. Pressed a few months ago from Picual olives, it tastes like no other oil I've encountered. People often describe Tuscan oil as peppery, but this one goes beyond that. To me it tastes very much like watercress, with a serious bit of bite. Intriguing. And delicious.
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