soy sauce

[timmy]

but for the real experience it should be freshly grated wasabi root. I`ve only had it once at Hatsuhana in NYC.
I don`t like the tube of horseradish wasabi, seems a little more sweet and gritty than the powder variety.

[PNUT]

That`s about the extent of my Wasabi knowledge.
Sandi I see you can be civil and informative when you want to be.

[timmy]

like the side of a brook. I would think a home hydroponics setup could do the trick, but I`ll damned if I`m going to try it.
I`m having great luck growing shiso. Actually, I should say I`m being overrun with shiso. I mow more of it in my lawn than I grow in the garden.

[BBsilver19]

production. It sounds like you have to be careful, but it is not impossible here on the West Coast. The biggest problem seems to be keeping plant diseases from destroying the crop.

[fishbulb42]

I`ve had it at Hatsuhana, at Morimoto`s, and at a place in Bethesda, MD (at the last place, it was part of one particular sushi dish - on the rest of their dishes, the standard fake wasabi was present).

[timmy]

I threw some seed pods down the hill to grow, but we had a tough drought this past summer and they didn`t fair so well.

[joefierce]

very ornamental as well as being edible. Should I reconsider?