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August 17, 2006

We get email: From Doug Lambrecht, founder/owner of Real Wasabi

Trtrtutruyr

Just in at 3:18:02 p.m. ET today, the following.

    Fresh Wasabi Rhizomes

    Greetings.

    As you're a fan of the "Fiery Taste, Smooth Finish" of Real Wasabi, I want you to know that recent harvests of our fresh Sawa (water grown) Daruma Wasabi Rhizomes [above] have been nothing short of outstanding!

    To ensure freshness, we've improved our shipping and handling process, procured thicker styrofoam shipping boxes and longer-lasting frozen gel packs.

    We assemble shipments just prior to pick up to make sure they go out cool and fresh and then rush them to your door via FedEx Overnight.

    This method allows the fresh wasabi rhizomes to arrive in great shape.

    If you would like to place an order you can simply click here or visit www.realwasabi.com and follow the links to fresh rhizomes.

    If you have questions or would like additional information, please feel free to drop us a line or call us at our new fullfillment center near Hilton Head Island, SC at 843-815-7442.

    Yours in culinary adventures,

    Doug Lambrecht, Founder
    Real Wasabi, LLC

....................

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How different is real, fresh wasabi from the reconstituted paste, made from powder, that you get at almost all sushi bars?

Well, let's see....

You know those shiny green containers of Kraft "Parmesan Cheese?"

The difference between what's in those and fresh grated real Parmigiano Reggiano is about the same.

Thanks, Doug.

August 17, 2006 at 04:01 PM | Permalink


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Comments

My name is josh,
I was wonderin if you brought the first Wasabi Almonds to the Americas

Posted by: Josh | Nov 9, 2008 9:52:16 AM

The question is whether it is necessary to pay the equivalent of a corking fee if you bring your own fresh wasabi to the sushi restaurant, or whether this activity is rude, or crazy.

Posted by: Kevin Inman | Aug 17, 2006 4:34:52 PM

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