Is this the traditional variety used to make for sushi?
812530
I believe it is but it may take a couple of years for the rizomes to develop. For now the leaves can be used and they have a nutty spicy flavor which is quite nice. If you are after the rizomes, you can buy just those to grate for wasabi paste.
812531
Real wasabi is hard to grow and expensive. Most wasabi found in America is a mix between mustard seed and horseradish then died green. At some restaurants you can ask for the real stuff at an extra cost, it has a milder and sweater flavor but also the pungency goes away quickly <20 minutes. So you want it freshly shaved right of the root.
812532
Yes it is. I have two plants that are doing ok- it's not an easy plant to grow- be sure to use pure water, keep moist and out of the hot sun. Good luck!
812533
yes.. if you didn't know.. traditional "wasabi" in a sushi restaurant is actually colored horseradish. This is the real wasabi root.. but be forewarned, it takes 18-24 months for a plant this size to be grown to the harvestable size.
283034
It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for my fiance. It required a fairly sharp knife to cut clean through the nori and rice without it falling totally apart. It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for... » Read More It is possible to make sushi rolls with the nori (seaweed) on the inside of the roll, rather than on the outside, although you can also make it entirely without nori. The trick I used to doing nori inside rather than outside is to do a very thin layer of your rice lining the Sushezi (no more than roughly 1/4"), then I would lay the nori on top of that layer of rice, then add the ingredients you want for the inside, repeating this for both sides of the Sushezi mold. That's how I did it, although I don't plan to do it again, only because I don't like nori and only used it in one roll for my fiance. It required a fairly sharp knife to cut clean through the nori and rice without it falling totally apart. « Show Less
1323808
My husband has regularly used this in his marinade for the traditional style of jerky and has been satisfied with the results every time. I think you will enjoy it as well. As another person mentioned, keeping the meat somewhat frozen and slicing thinly give better results.
12386
yes, there are several: Ocean whitefish, salmon, filet mignon, chicken and Liver and turkey/ There is a ribbon on the front with the words savory pate'. be careful to check for this ribbon because there are other types but they are small bits in GRAVY and Not Pate'.. good luck!
1851040
There were "general" recipes and options. I downloaded some from the internet. This makes Sushi making so easy. My friends and I just love it. Many of them have bought this.
1350229
I'm satisfied with this cooker. It works well. I've been cooked white rice, brown rice and miscellaneous grains, but no tried sushi rice.
1922242
No. You want sushi rice http://www.amazon.com/Nishiki-Sushi-Rice-2-lb/dp/B0000CNU3R
138793
Yes. The menu selection comes with glutin rice, mixed rice, sushi rice, gaba rice, black bean, nu-rung-gi, nutri rice, porridge, multi cook, ferment bread baking, and auto clean.
2255649
sticky yes its, I didn't try it before for Sushi but i think it will work well with it!
216191
You can use either. I use raw. It's a good food, I alternate with Sojos, Another good pre mix.
2255647
It's funny you should ask because my husband calls it sticky rice. It is very similar to sushi rice but I like it better for everything that uses rice from tacos to a side with chicken. It is the best tasting rice in my opinion. A Korean friend recommended it to me and it's all I have used since I first tasted it.
2258594
I have no idea! Usually it is better in winder, I hear. I am a caviar lover and I don't mind lower grade caviar. This is not the sushi grade, but still good!
1906233
Yes, it does. The cook settings are white/mix, sushi, porridge, sweet, brown, rinse-free and quick cooking. In addition, it also water measurement points for white, sushi or brown rice.
1191965
Yes, and it's very good. Be sure you soak the dried fish for several hours in cold water, changing the water once or twice to make sure the salt is rinsed out and the fish is tender. After I've drained it I make up some bechamel sauce, fold the fish into it, and add whatever seasonings I think it needs. I generally use use salt and white pepper, a few drops of Tabasco, and maybe some seafood seasoning--Old Bay is an excellent brand--as well. This gravy is wonderful over boiled potatoes or buttered toast, and for some reason I think it always tastes especially good for breakfast, lunch, or dinner when the weather is cold. I hope this helps! 745kevin Yes, and it's very good. Be sure you soak the dried fish for several hours in cold water, changing the water once or twice to make sure the salt is rinsed out and the fish is tender. After I've drained it I make up some bechamel sauce, fold the fish into it, and add whatever seasonings I think it needs. I generally use use salt and white pepper, a few drops of Tabasco, and maybe some seafood seasoning--Old Bay is an excellent brand--as well. This gravy is wonderful over boiled potatoes or buttered toast, and for some reason I think it always tastes especially good for breakfast, lunch, or... » Read More Yes, and it's very good. Be sure you soak the dried fish for several hours in cold water, changing the water once or twice to make sure the salt is rinsed out and the fish is tender. After I've drained it I make up some bechamel sauce, fold the fish into it, and add whatever seasonings I think it needs. I generally use use salt and white pepper, a few drops of Tabasco, and maybe some seafood seasoning--Old Bay is an excellent brand--as well. This gravy is wonderful over boiled potatoes or buttered toast, and for some reason I think it always tastes especially good for breakfast, lunch, or dinner when the weather is cold. I hope this helps! 745kevin « Show Less
1155433
No, it's not fishy. You may want to try Wakame seaweed as it is the fishiest.
1134427
No, it's Japanese taste, very sticky. The Botan Calrose Rice is much more like Chineses rice, actually.
2108655
I push the sushi out of the Sushezi directly onto nori seaweed paper. It is easy to roll and the seaweed paper has cutting lines on it already. Also make sure that you are using sushi rice because it is almost impossible to make sushi correctly with any other kind of rice because it is not sticky enough.