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Recipes with a kick...

created by Matthew Cockerill

Looking for some good ways to use the productivity of my backyard wasabi patch!

Fun food fact: Wasabi, Horseradish, Chili and Mustard all produce their effects via the trigeminal nerve at the back of the nose, a completely different pathway from the standard tastes (sour, sweet, salty, bitter, umami) .
Recipes
Lapin Rôti à la moutarde

The Country Cooking of France

Anne Willan

Linguine con guance di coda di rospo

Anna Del Conte on Pasta

Anna Del Conte

Homemade Horseradish Sauce

Wild Food

Roger Phillips

Grilled Tuna with Wasabi, Sake, and Lime

Back to Square One: Old-World Food in a New-World Kitchen

Joyce Goldstein

Salmon Hand Rolls with Fresh Wasabi

Roots: The Definitive Compendium

Diane Morgan

Wasabi-Crusted Roast Beef Tenderloin

Roots: The Definitive Compendium

Diane Morgan

Wasabi Leaves in Dashi

Dashi and Umami: The Heart of Japanese cuisine

Nobu Matsuhisa, Kiyomi Mikuni, Pascal Barbot and Heston Blumenthal

Wasabi Avocado Dip

Roots: The Definitive Compendium

Diane Morgan

Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing

Mr Hong

Dan Hong and Melissa Leong

Guam “Volcano” Tuna

Planet Barbecue

Steven Raichlen

Steak with Wasabi Butter

An American Taste of Japan

Elizabeth Andoh

Seared Scallops with Wasabi-Daikon Relish

Roots: The Definitive Compendium

Diane Morgan

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