Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
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This item was last sold on : 03/12/13
Grown in Japan, Tasmania, Hawaii and Oregon, fresh Wasabi is harvested year round.
Wasabi is hand harvested only. Often, planting and harvesting occur at the same time, in the fall or spring when the temperature is cool and moisture is high, making growing conditions ideal. Wasabi root reaches its peak harvest size in its second year of growth.
Wasabi is a perennial and a member of the Cruciferae family. It is grown mainly for its underground rhizome (tuber) which produces branch-less, edible leaves above ground. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered. It should be about six inches long and two inches in diameter when harvested. Its pale, lime green flesh appears somewhat dry and emits little aroma. However, once grated it reveals a creamy, moist consistency with a fiery, mustard-like flavor and pungent fragrance.
Wasabi contains potassium, calcium and vitamin C. However, used as a condiment in small amounts, wasabi does not qualify as a significant source of nutrients.
Wasabi root is very strongly flavored - hot and spicy and should be used carefully. Grate fresh wasabi and puree with mayonnaise, then use as a condiment for sandwiches, fish or coleslaw. Process fresh wasabi into a paste and use as an accompaniment to sushi, with or without soy sauce. Toss minced wasabi with sesame oil, soy sauce and rice wine vinegar, mix into a dressing. Fresh wasabi root will keep, wrapped and refrigerated, for up to two weeks.
Wasabi is a staple condiment in Japanese cuisine. It is sold fresh in markets and in restaurants it is served with sushi and noodles. The leaves are dried and used for flavor in salad dressing and crackers. They are also pickled fresh in sake brine or soy sauce.
Native to Japan, wasabi is also known as the mountain hollyhock. It grows naturally in wet, cool mountain river valleys along stream beds and on river sand bars in Japan. The earliest cultivation of wasabi in Japan dates back to the tenth century.
Recipes that include Wasabi. One is easiest, three is harder.
|No Recipes||Crispy Halibut with Wasabi Panzanella|
|momofuku for 2||Peas with Horseradish|
|Big Apple Nosh||Fresh Wasabi Pasta with Pan-Seared Scallops in a Brown Butter Sauce|