File:Compare Hikimi Wasabi Color And Taste.jpg

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日本語: すりおろした匹見ワサビの色と味について評価を開始するところ。左から匹見ワサビ（大神種）、匹見ワサビ（在来種）、静岡産ワサビ（真妻種）。全て、およそ２年かけて栽培されたものである。色については関東は緑が濃いものが好まれるのに対して、関西では緑が薄い、あるいは黄色い色が好まれる。
English: Wasabi in paste form, usually served in sushi restaurants. The evaluation of the color and the taste of grated Hikimi Wasabi. From the left, Hikimi wasabi (Daijin species), Hikimi wasabi (native species) and Wasabi from Shizuoka Prefecture (Mazuma species). All of them are three-year old roots. Residents of Kanto District (in the Western area) prefer deep green wasabi; whereas residents of the Kansai District (in the Eastern area) prefer light green or yellow wasabi.
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Author MIURA, Yuji

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current03:18, 25 February 2015Thumbnail for version as of 03:18, 25 February 20153,920 × 2,204 (1.89 MB)三浦 祐二 (talk | contribs)User created page with UploadWizard

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