SAN RAMON, CALIFORNIA – Most Americans think that the little blob of green stuff beside their sushi is wasabi. But in almost all cases, it’s not.
Studies show that 98% of American wasabi actually isn’t wasabi at all–it’s horseradish and various other fillers, dyed green and mounded into cheap little piles.
Why? Real wasabi is devilishly hard to grow. It’s a bright-green root that’s among the most expensive crops in the world, outcompeting even California’s own, ahem, “green” crops for value per kilogram.
So how do you get your hands on the real stuff? There’s only one place I know of in the 925 that serves it: Bamboo Sushi at City Center Bishop Ranch in San Ramon.
It will cost you, but the experience is worth it. For around $5, a waiter will come to your table and hand-shave a tiny pile of actual wasabi from a fresh root to complement your sushi or other items.
Grating the root with a very fine little zester takes a while–prepare to wait several minutes to get even a tiny little mound.
It’s worth the wait, though. Real wasabi has a richer flavor and a more subtle heat that peaks quickly and then fades rapidly. It’s not the “clear out your sinuses” cloying heat of American fake wasabi.
In many cases, fake wasabi works fine. If you’re getting gas station sushi, you can hardly expect the real stuff.
But if you want to try it–even once–head to Bamboo Sushi, plunk down $5, and see what you’ve been missing.
It’s available by special request at Mikuni in Concord at The Veranda!