An occasional FOODday series highlighting some of the innovators in our state's artisanal food scene. Back in 2003, Markus Mead touched down in Japan for a skiing and surfing vacation. Somewhere along ...

Browsing Chicago`s Japanese markets, I have often marveled at the beautiful packages of exotic ingredients, surprised that roots, soybeans and the like can be made into so many different foods. One ...

Masahiro Hoshina, a Japanese farmer, starts worrying about typhoon season months before it begins, haunted by memories of the heavy rains and landslides that washed away wasabi farms during one 2019 ...

With its pale green hue and distinct nasally spice, wasabi packs an impressively massive punch to the senses for its tiny weight class. Odds are you probably haven’t even tried the real stuff, since ...

Wasabi is a spicy, bright-green condiment paste that is frequently served alongside sushi. Also called Japanese horseradish, it's known for its instant kick and lingering flavor that's similar to hot ...

Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled ...

Before you casually tip your sushi-loaded chopsticks into the neatly coiffed little dollop of wasabi on your expensive and exotic platter, know that your favourite taste-bud tingling condiment — an ...

Commonly known as “Japanese horseradish,” wasabi is a member of the mustard family and is noted for the short-term burning sensation it produces in the nasal cavity. But historically, wasabi served a ...

There’s more to wasabi than meets the eye—or rather, more forcefully, the nose. It’s not only an essential in Japanese cuisine, but it may also soon help us devise more effective painkillers, and it’s ...

Most Japanese dishes only require a few ingredients whose qualities then shine in simple, effective recipes. Here's what you definitely need in your store cupboard if you are planning on making dishes ...

Masaei Seki, executive chef at the Hatsuhana restaurant in Midtown Manhattan, grated fresh wasabi root for me. The fresh root’s skin had the color and texture of rhinoceros hide. Its meat was a ...