First off, the texture of fresh wasabi is akin to grated daikon radish, or, if you've never had daikon, my next closest comparison would be to finely grated red-skinned supermarket radish.

The plant, which is native to Japan, is extremely rare to come across READ MORE: Jason Atherton suffers another blow to restaurant empire as his swanky City Social loses its Michelin Star - months ...

Served with freshly grated wasabi, pickled ginger, and a rich soy sauce, each bite brought a harmonious play of textures and flavours. Beyond sushi, the menu offered an impressive selection of dishes.

If you're eating real wasabi, you're consuming the stem of a plant, grated and pulverized into a spicy paste. It reportedly has a more complex taste, but needs to be eaten immediately - within 15 ...

If you're eating real wasabi, you're consuming the stem of a plant, grated and pulverized into a spicy paste. It reportedly has a more complex taste, but needs to be eaten immediately - within 15 ...

5. Stir in the reserved duck fat oil and grated fresh wasabi. 6. Serve the duck and awafu with the simmering broth. Garnish with vegetables and grated wasabi.

After steaming, drain off the water from the turnips. 7. Pour the sauce over it and garnish with the shredded yuzu peel and grated wasabi to complete the dish.

Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger ... Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the ...