The first time I ate fresh horseradish was in the spring of the year I started living in Hokkaido, northernmost prefecture because it only grows in cold climates.
My cousin grated and served it on a bowl of steamy hot rice with sprinkle of soy sauce. The combination was so perfect that I fell in love with it right away. Ever since, I looked forward to spring time, the horseradish season.
Coincidentally, I live in Boston, which is on the same latitude as Hokkaido, I continue to enjoy this seasonal delicacy. Besides eating it on rice, it is also great to eat sashimi with instead of wasabi. It can be also used for natto, cold tofu, and salad dressing.
When I see first horseradish in spring, I grate it and marinate it with soy sauce in a jar so I can use it easily. It just makes anything delicious just by adding a little of it!
- 1/2 lb fresh horseradish
- 1/3 cup soy sauce
- 2 tbsp sake
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Peel horseradish using a vegetable peeler, and cut into pieces.
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Place horseradish pieces in a food processor, and grind until is finely chopped. Add soy sauce and sake, and process until horseradish is finely ground.
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Transfer to a jar. It will keep for at least 1 month in the refrigerator.
Doyo no Ushino Hi – Unagi Day –
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