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.

I've had the hot mustard and shoyu mix with raw fish. Thank you for
reminding me! I actually like it a little better than Wasabi. The
shoyu mix never bothered me any but possibly yes, Folks actually in
Japan would probably find it a bit odd. They'd try it though (if only
to be polite).