Everything’s better with wasabi on it!<\/p>\n
\nIt’s no secret among my friends that I don’t have a very cultured palate. Sure, I know what good food is, and I like a nice meal now and then, but that doesn’t override one undeniable truth:<\/p>\n
Food is fuel.<\/b><\/p>\n
It’s something to give you the energy to do whatever it is you do. Yeah, nobody wants to eat bland, tasteless food all the time – and I’m no exception. But I’m definitely no gourmand.<\/p>\n
I do like my foods to have some “zing” though.<\/b><\/p>\n
And this is where the wasabi comes in. Or on. This stuff is fantastic. I can’t eat sushi without loading up on it. Any time I’ve got soy sauce for dipping something in, it’s got to have a serious dose of wasabi added. Oh, I hear what you’re probably saying. “But that takes away from the flavors of the food you’re eating.”<\/p>\n
So?<\/b><\/p>\n
I like the flavor of wasabi. If the foods I’m eating don’t have a lot going for them, I’m going to give them something extra. And in case you doubt this is a good culinary approach, I’ve got two words for you:<\/p>\n
Fried. Chicken.<\/b><\/p>\n
Have a dipping dish of wasabi-primed soy sauce handy next time you’ve got some fried chicken on your plate. Dunk the bird before you tear into and you’ll know where I’m coming from.<\/p>\n
Trust me.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"
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