Ginger

One rhizome, many tastes. Ginger can be charmingly sweet as candied ginger, gingerbread, and ginger ale. Just as easily, this root can be spiritedly pungent, as in gari (sushi ginger) or unsweetened ginger tea. From sugary snacks to savory dishes, ginger shares similar flavor versatility as cardamom, which should come as no surprise; the two … Continue reading →

Wasabi

Wasabi packs quite a punch, but where exactly does that wallop of heat come from? That green dollop that accompanies sushi comes from the wasabi plant, also known as Japanese horseradish, which is not to be confused with its distant cousin, the more common and well-known European horseradish (Armoracia rusticana). As a member of the … Continue reading →