Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Grown in Japan, Tasmania, Hawaii and Oregon, fresh Wasabi is harvested year round.
Current Facts
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.
Description/Taste
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Recipe Ideas
Recipes that include Wasabi. One
is easiest, three is harder.
Grown in Japan, Tasmania, Hawaii and Oregon, fresh Wasabi is harvested year round.
Current Facts
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.
Description/Taste
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Recipe Ideas
Recipes that include Wasabi. One
is easiest, three is harder.| A Thought for Food |
|
Chocolate-Wasabi “Cheesecake |
| Marx Foods |
|
Wasabi Gremolata |
| Coconut + Lime |
|
Grilled Black Cod with Fresh Wasabi & Mirin |
| Al Brown |
|
Tuatua Fritters with Fresh Wasabi and Basil Mayonnaise |
