{"id":1804,"date":"2023-07-21T18:00:05","date_gmt":"2023-07-21T09:00:05","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1804"},"modified":"2025-07-21T18:43:45","modified_gmt":"2025-07-21T09:43:45","slug":"23042","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23042\/","title":{"rendered":"How to eat Wasabi-don<\/em> | Experience the taste of that restaurant featured in the popular Japanese TV drama “The Solitary Gourmet” in Izu."},"content":{"rendered":"

Why is wasabi from Shizuoka Prefecture so famous?<\/h2>\r\n
\"Why<\/div>\r\n

Wasabi cultivation has been around Shizuoka for about 400 years, and in 2018, received a \u201cWorld Agricultural Heritage\u201drecognition.<\/p>\r\n

\"Why<\/div>\r\n

Goro, the main character in \u201cThe Solitary Gourmet\u201dwho visits a restaurant for a second time, claiming \u201cThe wasabi is different, my tongue remembers it. I tried to imitate it with other wasabis many times, but its still completely different.\u201d
\r\nFresh wasabi also has healthy effects such as increasing appetite, relieving fatigue, and detox.<\/p>\r\n

The birth of Wasabi-don<\/em><\/h2>\r\n
\"The<\/div>\r\n

The owner of Kodoya wanted people to enjoy the taste of genuine fresh wasabi. This desire led him to create Wasabi-don<\/em>. Due to wasabi usually being eaten as a condiment with sashimi or soba, customers tend to have some leftover wasabi. So he came up with idea of wasabi donburi, an easy way to eat all of the raw wasabi. Of course, you can eat it at the restaurant, but its thoughtfulness and simplicity allows you to enjoy it at home as well.<\/p>\r\n

I ate a Wasabi-don<\/em>! First, grate fresh wasabi and wait<\/h2>\r\n
\"I<\/div>\r\n

When you order a Wasabi-don<\/em>, fresh wasabi is served first. Wait for the rice to arrive while grating the wasabi.<\/p>\r\n

\"I\"I<\/div>\r\n

First, remove all stems attached to the wasabi.<\/p>\r\n

\"I\"I<\/div>\r\n

Grate in a single direction circular motion with the side where the stem was down.<\/p>\r\n

\"I<\/div>\r\n

The reason for a single circular motion is to grate the wasabi as finely as possible.
\r\nThe finer the grating, the more spiceness and flavorful it will be.<\/p>\r\n

\"I<\/div>\r\n

When the wasabi is finished grating, it becomes fluffy and airy.<\/p>\r\n

Do not put soy sauce on wasabi!<\/h2>\r\n
\"Do<\/div>\r\n

After grating the wasabi, a warm bowl of rice with bonito flakes will arrive. Put the grated wasabi on the rice and say, \u201citadakimasu.\u201dThere is an important step, and its how you pour soy sauce over the wasabi. Make sure not to pour directly onto the wasabi, or it will lose its flavor.<\/p>\r\n

\"Do<\/div>\r\n

You can eat it as you unwind and relax. Note that the pungent flavor of wasabi is volatile, and will fade quickly. However, when it does, you can taste the sweetness of wasabi. Eat slowly so you can enjoy the changing flavor.<\/p>\r\n

Enjoy with small accompanying plates<\/h2>\r\n
\"Enjoy<\/div>\r\n

If you want to add more wasabi, because not to just add more wasabi. You can enjoy different spices if you eat with a small plate of garnishes.
\r\nClockwise from the upper left in the photo: Wasabi nori, wasabi, miso, wasabi pickles, and wasabi stem spickles.<\/p>\r\n

\"Enjoy<\/div>\r\n

All of these garnishes go well with Wasabi-don<\/em>, but the most surprising was the wasabi miso. The spiciness and mild sweetness of wasabi was perfectly balanced by the mildness of miso. Its especially recommended for those addicted to sweet wasabi.<\/p>\r\n

Ordering as a set with Zaru-Soba is also good!<\/h2>\r\n
\"Ordering<\/div>\r\n

The wasabi\u2019s appetite stimulating effect made me want more wasabi. I ordered Zaru-soba with fresh wasabi, and ate it all easily.<\/p>\r\n

\"Ordering<\/div>\r\n

When I put wasabi on top of noodles, it had a different taste of wasabi from the Wasabi-don<\/em>, and I could not stop eating it!<\/p>\r\n

What is “Wasabi-en Kadoya” talked about in “The Solitary Gourmet”?<\/h2>\r\n
\"What<\/div>\r\n

Kadoya fresh wasabi has been made for over 100 years. Originally a well-known restaurant, it exploded in popularity after appearing on \u201cThe Solitary Gourmet.\u201d<\/p>\r\n

I had always wanted to try Wasabi-don<\/em> after watching “The Solitary Gourmet”. I was convinced that the wasabi, which can only be found in Shizuoka Prefecture, and the owner’s love of wasabi would make Goro want to visit again.<\/p>\r\n\n

\n \n
Read Next<\/div>\n
\n
5 Local food in <em>Shizuoka<\/em> | <em>Oden<\/em>, <em>Wasabi<\/em>, <em>Fujinomiya Yakisoba<\/em> and more!<\/div>\n
\n

5 Local food in Shizuoka<\/em> | Oden<\/em>, Wasabi<\/em>, Fujinomiya Yakisoba<\/em> and more! <\/p><\/div>\n

Shizuoka Prefecture is in the center of Japan, and is home to towering Mt. Fuji. The access to the Pacific provides a thriving fishing industry, creating products such as fish paste and dried bonito flakes. The other specialty products of the area are green tea and Wasabi.<\/p><\/div>\n <\/div>\n <\/div>\n

<\/div>\n <\/a>\n<\/div>","protected":false},"excerpt":{"rendered":"

Shizukoka Prefecture is condisidered the birthplace of wasabi. One of the staple foods of Shizuoka Prefecture is \u201cWasabi-don,\u201d a bowl of rice topped with fresh wasabi. We asked the owner of Wasabi-en Kadoya, which has appeared twice in the popular Japanese TV drama series \u201cThe Solitary Gourmet\u201d(a food focused drama), to tell us how to enjoy Wasabi-don.<\/p>\n","protected":false},"author":2,"featured_media":1806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,64,76,78,95],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-classic","tag-local-gourmet","tag-long-established","tag-solitary-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1804"}],"version-history":[{"count":12,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":2326,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1804\/revisions\/2326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1806"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}