Source: Atlas Obscura
For many centuries, traditional Japanese sushi chefs have sought out sharks. It’s not that raw fish lovers demand heaping portions of the aquatic predator, but rather, that sharkskin makes a perfect tool for grating real wasabi.
In order to bring out the rare, expensive rhizome’s full flavor and optimal texture—closer to mashed potato than the paste-like fake wasabi—chefs grate…
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