{"id":111527,"date":"2016-10-05T09:34:32","date_gmt":"2016-10-05T07:34:32","guid":{"rendered":"http:\/\/www.kraftfuttermischwerk.de\/blogg\/?p=111527"},"modified":"2016-10-05T09:34:32","modified_gmt":"2016-10-05T07:34:32","slug":"ueber-echten-wasabi","status":"publish","type":"post","link":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/ueber-echten-wasabi\/","title":{"rendered":"\u00dcber echten Wasabi"},"content":{"rendered":"

Ich habe bisher nur einmal echten Wasabi zum Sushi bekommen. Das war in London in einem schweineteuren Restaurant – und ich wusste bis dahin nicht darum, dass dieser sich zu dem Wasabi unterscheidet, der gemeinhin so zu Sushi gereicht wird. Das hat preisliche Gr\u00fcnde, denn echten Wasabi anzubauen ist nicht so ganz einfach. Die Leute von Great Big Story<\/a> haben sich das mal genauer angesehen. Wieder was gelernt. <\/p>\n

Most of the time, the wasabi you get in a restaurant or buy in a store is fake. It\u2019s actually horseradish that\u2019s colored green. Why? Well, wasabi is a notoriously difficult plant to grow. In fact, it\u2019s considered the most difficult plant in the world to farm commercially. Yet for the past century, the Daio Wasabi Farm in Hokata, Japan, has been growing it successfully with natural spring water from nearby mountains.<\/p><\/blockquote>\n

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