“[Tuna] has to be paired with soy sauce and wasabi. Always,” chef Nick DiGiovanni, a masterclass chef on YouTube, told viewers.
For my part, I am wholeheartedly against this imposition of wasabi on sushi to fulfill the “authentic tasting experience.”
Sad to say, the overpowering flavor of wasabi completely masks the savory flavor of sushi. There are no exceptions. Even with a small amount in each bite, wasabi’s pungent bitterness and heat monopolizes the entire flavor palette. And let me clarify my stance: This isn’t a matter of simply “getting used to it over time.”
Almost every week, my mom buys sushi for dinner. And every time, there are two pieces in contact with the lump of wasabi tossed on the side. When I grab one of those pieces and dip it in soy sauce, I think to myself, “If other people enjoy it, then it shouldn’t taste that bad.” Unsurprisingly, however, the repulsive wasabi once again ruins the sushi with its spicy flavor.
As a result, I have to give up the sushi piece contaminated by the wasabi next to it. Can restaurants please stop placing the wasabi right next to my sashimi?
