I went to a restaurant at the beach a few months ago and my boyfriend ordered wasabi encrusted tuna. I don't really like fish, bu I tried some and it was amazing! It didn't taste too fishy and had just a little kick. Does anyone know of or have a recipe for me to make this myself?
The wasabi powder package states that cold water should be used but a guy (non-Japanese) told me that i should use beer. what do real Japanese folks use and is there really any difference?