Very nice, Christian! As usual. The sweet onion pickles are great and the wasabi dressing too. Though most Japanese exported wasabi is made from white horseradish, which grows everywhere, along roads etc. At least 95% of the content in the tubes are plain white horseradish in the best case, some claim 5 or 2 % real wasabi. Then it is colored to green. Real wild wasabi is very rare and expensive. Horseradish is easy to grow in your garden, but keep it away from other plants, it is invasive. Or pick it along big roads, easy. Great job with the meat, I agree fully, no freezing. My Japanese friends say Itameshi is just Italian, but I know from experience there is always something Japanese in it :-)) Have been to Japanese pizza places and asked for a knife and fork, they only had spoons :-)) Also had "Napolitana" with one tiny anchovy in the middle. But, yeah, you are right, Italian and Japanese can marry very well together. Great clip, looking forward for more. Kanpai!
Thanks Mike, as always I very much appreciate your comments. Yes, fully agree with the wasabi in the tube, not the same, for one of the upcoming episodes, I took the plunge and bought real wasabi (farmed in the Netherlands). Yes, that is my understanding as well, Itameshi is the word used by the Japanese when they cook Italian food, but like you say, it’s done with more or less Japanese ingredients 😊 There will be some more Itameshi stuff coming over the next weeks. I wish you a good evening!
@@ChrisNilsonGorgott Wow. They managed to grow real wasabi in Holland! From my friends in Japan I have learned that is very difficult or almost impossible. But technology moves on and so does gastronomy! :-)
Stunning recipe thank you and the heart tartar I'm going to make it Monday ie tomorrow 💯💗
Happy you liked it, good luck with the heart tartare, it‘s not difficult 👍
Very nice, Christian! As usual. The sweet onion pickles are great and the wasabi dressing too. Though most Japanese exported wasabi is made from white horseradish, which grows everywhere, along roads etc. At least 95% of the content in the tubes are plain white horseradish in the best case, some claim 5 or 2 % real wasabi. Then it is colored to green. Real wild wasabi is very rare and expensive. Horseradish is easy to grow in your garden, but keep it away from other plants, it is invasive. Or pick it along big roads, easy. Great job with the meat, I agree fully, no freezing. My Japanese friends say Itameshi is just Italian, but I know from experience there is always something Japanese in it :-)) Have been to Japanese pizza places and asked for a knife and fork, they only had spoons :-)) Also had "Napolitana" with one tiny anchovy in the middle. But, yeah, you are right, Italian and Japanese can marry very well together. Great clip, looking forward for more. Kanpai!
Thanks Mike, as always I very much appreciate your comments. Yes, fully agree with the wasabi in the tube, not the same, for one of the upcoming episodes, I took the plunge and bought real wasabi (farmed in the Netherlands). Yes, that is my understanding as well, Itameshi is the word used by the Japanese when they cook Italian food, but like you say, it’s done with more or less Japanese ingredients 😊 There will be some more Itameshi stuff coming over the next weeks. I wish you a good evening!
@@ChrisNilsonGorgott Wow. They managed to grow real wasabi in Holland! From my friends in Japan I have learned that is very difficult or almost impossible. But technology moves on and so does gastronomy! :-)
It sure does Micke, I could not taste any difference form the farmed Dutch one to the ones I had in Japan (only from memory).
Something different and it looks real tasty as usual!
Thanks Gurra, both for watching and for commenting, I appreciate it! Glad you liked the episode.