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The Food Series - The Wasabi

The Food Series - The Wasabi

In the 4th grade, we were tasked with describing ourselves as a plant.  Sounds silly right?  There was Felicia, who compared herself to a water lily because the lily pads were her friends and that she was the flower.  Jack, who said a Red Oak tree describes him because he was the biggest kid in class.  William who compared himself to a Rose because sometimes he can get mad and that the thorns represents his mini anger attacks (very honest kid in hindsight).  
Most of these were probably written by their parents.  Not me though.  I described myself as a Wasabi root.  No one knew what they were and why should they?  Sushi wasn't very popular yet in the early 90s and we were living in the Pacific Northwest.  The description?  I develop in cool free flowing (clean water) conditions with little heat resistance (because I sweat a lot).  I have thick skin and am considered to be an acquired taste.  I then proceeded to draw a pair of Maguro sushi next to the Wasabi.  
Wasabi likes to grow in the riverbanks of cold mountain streams in Japan under the protected shades of trees.  The water is fresh and is often considered to be naturally oxygenated.  The cleanliness of the water helps grow this highly prized root (though not actually a root), and is used by the top chefs in the world.