#sashiminight

👍🍴🍣⠀ 📸 via @eatwithtoronto ⠀ ⠀ Tag your best sushi loving buddy that you would just love to devour this with! 👯‍♂️⠀ ⠀

🍣🍴⠀ 📸 via @hikarisushilv ⠀ ⠀ Who would you enjoy this tasty sushi with?⠀ ⠀

#sashiminight with the biggest treat of all: #freshwasabi Have you ever tasted it? If you haven’t, try to get your hands on one as soon as possible (@fourstarseafood has it) No, that green paste #japaneserestaurants give you ain’t it, folks. Turns out 95% of the #wasabi served in the world is simply #fake. It’s a combination of #horseradishmustardpowderandfoodcoloring, and some even include cornstarch and chemical stabilizers. The real deal is extremely #rare because it is almost impossible to grow (matter of fact, BBC once called it the #hardestplanttogrow in the world) and some #wasabifarms even keep their location a #topsecret to keep the secret technique protected. Real wasabi comes from grating the root-like stem (called a #rhizome) of a Japanese perennial #Wasabiajaponica, originated along cold mountain streams and rocky river beds in #japan. Studies have shown that #allylisothiocyanate, a compound that comes out upon grating wasabi and horseradish, inhibits the growth of food poisoning bacteria and fungi. The American Council on Science and Health goes on to say these compounds work as antimicrobial agents effective against bacteria such as E. coli and Staphylococcus aureus, too. In addition to its #antimicrobial and #antibacterial properties, wasabi may also have cancer-preventing properties. That same compound that gives wasabi its spicy kick also appears to bind to cancerous cells, causing cell death. Interestingly enough, according to research, these compounds only target protein cells that are defective while leaving normal cells alone, making them quite effective. Wasabi also contains #isothiocyanates which can neutralize #carcinogens, inhibiting the growth of cancerous cells.  So #grateaway folks (I used a #micropoane but a #sharkskingrater is better) but remember you only have 15 minutes to enjoy it after you grate it. The #volatilecompounds that get released when wasabi is grated are responsible for delivering the spicy and plant-like flavors to your palate, but unfortunately, these compounds are also time sensitive. As soon as they're exposed to oxygen, wasabi's flavor starts to dissipate. So enjoy it! It’s #supergoodforyou. (at Carmel - by - the - Sea) https://www.instagram.com/p/CDesWtlsI_eISLzFGSpWFqcjOH_9qKHoqImOOs0/?igshid=nnboqtxj789q

#shoyutasting setting for #sashiminight (at Carmel, California) https://www.instagram.com/p/CBS-lq9gdLyM8jQmxcERejG-DrTp6mYCtFgELk0/?igshid=1bs6rmotkvt1f

#sashiminight at #villaforte #shoyutasting #soysaucetasting #orakingsalmon #kampachi #whitetuna #localkingsalmon #salmonbelly #salmontoro #cherryblossomshoyu #blackgarlicshoyu #whiteshoyu #lafetedegabette #diariesofafoodlovercoupleinquarantine #quarantinediaries (at Carmel, California) https://www.instagram.com/p/CBSagBpgox9PZChwGHn9VIY5HUbtDYkpm5Mu7g0/?igshid=1pof7xxc0grss