In this video, Great Big Story visits a 100-year-old farm in Japan where the spicy root is grown using traditional methods. Did you know that it takes 15 months to grow real wasabi, which is ultra-sensitive to sunlight (too little or too much can be deadly), in spring water at a temperature of between 15 and 18 degrees Celsius? Picky plant isn't it?!
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.