Quote:
Originally Posted by MMM
I don't think there is anything wrong with that. Wasabi is always available at sushi restaurants and the only way to use it is to mix it with soy sauce.
I think people get stares when they fill the little dish all the way to the top and use too much wasabi to make a green brown sludge.
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Partially guilty!
I make a rather greenish-brown sludge.
But in my case it's not wasteful, just odd.
I do not fill the dish even partially. I only add enough soy to the wasabi to make it easier to spread - literally only a drop or two. If it was more moist I wouldn't add any soy.