Hank Rogers wrote:

> Joie McDonalds wrote:
> > dsi1 wrote:
> >
> > > On Saturday, May 8, 2021 at 4:53:21 AM UTC-10, bruce bowser wrote:
> > > > In Hawai'i, horseradish is green and called Wasabi. You mix it
> > > > up with soy sauce immediately before dipping raw fish cuts into
> > > > it, its called sashimi. You can get addicted to the flavor.
> > >
> > > On this rock, wasabi is important when eating sushi and sashimi.
> > > We do mix it with shoyu first but I suspect that the Japanese
> > > would consider this to be a rude and crude practice. Most of the
> > > wasabi served in the US is dyed horseradish. I have tried some
> > > grated wasabi root. It's somewhat milder and has a distinct
> > > daikon taste. I prefer the fake stuff because it has a bigger
> > > kick to your face. Also important is Chinese hot mustard mixed
> > > with shoyu. We need this to eat saimin and Chinese food. Back in
> > > the old days, we used to eat raw fish with hot mustard and shoyu.
> > > Nobody knew about wasabi.
> >
> > Crappy as the died horse radish really is, I still like the taste.
> > It's a different heat from chillies.
> >
>
> Yoose ain't a purist like grayham. Maybe you are like **** poor low
> down americans and can't afford real wasabi ... so you eat shit
> horseradish, right master?

Ask them, theyre here. "You can stop saying that now. Thank you."

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