Many associate wasabi with the neon-green paste that accompanies takeout sushi, but these emerald rhizomes can lead to the most varied home cooking adventures.
This week's big feature about wasabi production on the Oregon coast was written by Jordan Michelman, who happens to be the guest on this week's episode of the TASTE Podcast as well. The wasabi story is a good one, telling the story of one of the greatly misunderstood products in food. Sure, wasabi is widely known as the neon-green paste served with a plastic tray of nigiri sushi. In fact, as Michelman writes, "one oft-repeated statistic claims that up to 99 percent of the wasabi served worldwide is not in fact 'real' wasabi—the green paste we're familiar with is actually a concoction of horseradish, green food coloring, and stabilization chemicals."
The truth is that real, fresh wasabi is incredibly dynamic and can be a versatile ingredient in the kitchen. It can be grated and mixed with crème fraîche to serve with grilled steak, or baked into white chocolate chip cookies. Check out the story for ways to buy wasabi, and to read about some of the inventive ways chefs are putting these rhizomes to use.
Speaking of the TASTE Podcast, we released our 100th episode this week. Have you subscribed, liked, and rated? One hundred is a nice round number, but my cohost, Anna Hezel, and I are honestly just getting started with this—and we have some really cool surprises to share. Thank you for listening! We look forward to the next 100 and beyond.
The always sharp Vittles takes on the word "peasant" as a way of describing food (such as breads, spreads, and cheeses), and how the term is conveyed in British history and pop culture.
The history of the godfather sandwich is filled with Italian cured meats and some great American food folklore. Adam Erace unwraps the beloved East Coast deli sandwich.
The New York Times Magazine has a great interview with Quinta Brunson, star and creator of the wonderful TV show Abbott Elementary.
"One of the first rules I learned was to never say no to Mudhoney." Megan Jasper, chief executive of Sub Pop Records, writes about the label's early days. A full memoir, please. What a talented writer.
COOK:
Did you know that you can bring your bread back from the dead? Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.
Dayna Evans thinks you should milk bread all of your bread, and she has a point. A simple technique makes baked goods as fluffy and soft as the best sandwich bread.
The Pinole Project is putting Quaker Oats to shame. Alex Beggs gives the ultimate breakfast recommendation in Bon Appétit.
WATCH, STREAM, LISTEN, DONATE:
This week's TASTE Podcast is a special double feature. First we spoke with Sprudge cofounder Jordan Michelman about his writing career and what's going on in the world of coffee. And today we dropped our 100th episode, a conversation with The Sporkful's Dan Pashman. Thank you to all the listeners tuning in each week! We have some exciting episodes planned and some big surprises in store.
Irene Yoo's ongoing history of Korean ramyun is a must-watch. Check out her latest video, detailing the invention of Ansungtangmyun (안성탕면).
I'm way into the Dansk cookware archives and the video series that will follow the brand's reissues on Food52.
I cannot get enough of the new EP from musician and pro podcaster, Hrishikesh Hirway. Rooms I Used to Call My Own is packed with guests and is just beautiful. Anna interviewed Hirway on a recent episode of the TASTE Podcast.
FOLLOW THE EDITORS OF TASTE
Follow along with our cooking (and let us know about your cooking) on Instagram. You can follow us at @taste and see what the editors are up to at @ahezel and @mattrodbard.
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