wasabi|wasabis in English

noun

Japanese plant (of the watercress family) that has a thick green root; green root of the wasabi plant; Japanese condiment made from the spicy greenish root of the wasabi plant that tastes like horseradish and is used in cooking as a powder or paste, Japanese horseradish

Use "wasabi|wasabis" in a sentence

1. Wasabi is really hot!

2. Antluetic What wasabi to the arrow

3. Ah, but have you tasted fresh wasabi?

4. Why does wasabi make your eyes water?

5. Wasabi had even refraina popular Budweiser commercial.

6. Another way to flavor soy sauce with wasabi is to place the wasabi mound into the soy sauce dish and then pour it in.

7. Sprinkle with Maggie sauce and add in wasabi if desired.

8. Haiku: The hottest thing to happen to Japanese fare since Wasabi.

9. 20 A friend asked me about the wasabi fish fillet.

10. Make a paste of the softened butter, fresh coriander and wasabi paste.

11. The kitchen, however, could be more generous with the wasabi mayonnaise.

12. Wasabi is very strong, stronger than hot mustard, so be careful with the amounts.

13. 7 I like to sashimi and sushi with wasabi. That makes the taste delicious.

14. To serve: Cut each salmon roll in half. Dip in wasabi soy sauce.

15. The latest problematic foods were Heinz baby cereal and Silang House steamed potato wasabi crackers.

16. Half Caked Lip Fondant - Hotter Than Wasabi 4.7 out of 5 stars 4

17. I like to sashimi and sushi with wasabi. That makes the taste delicious.

18. For this reason, sushi chefs usually put the wasabi between the fish and the rice.

19. Also, remember that too much wasabi will mask the delicate flavors of the fish.

20. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi.

21. Fresh wasabi and soy sauce provide a nice contrast to the smoothness of the fish.

22. Crudo, Italian-style, is the next step in mastering the art of raw fish. Soy sauce and wasabi can’t help you now, grasshopper

23. When it detects smoke, the alarm emits a compound called allyl isothiocyanate, which is responsible for the pungent taste and smell of stinky foods like mustard, horseradish and wasabi.

24. We are all familiar with Cruciferous vegetables, such as broccoli, Brussels sprouts and cabbage, along with some less recognized members, including mustard seed and Japanese wasabi.

25. A rice chip with egg, edamame, and wasabi tobiko was even better; I was a big fan of how its Commixture of Asian-y elements all worked together so seamlessly