I love sushi. I love wasabi. (It is basically horseradish after all, and you all know how into horseradish I have been lately.) I learned the hard way, to keep my distance from wasabi. The first time I tried sushi, I was at a work lunch. I tried to act like I knew what I was doing, when in reality I was really nervous about what was in store for me. Luckily, one of my co-workers stepped up and ordered a few rolls and appetizers for the table. Phew. The food arrived at the table. Never before have I seen such beautiful and intricate pieces of food. (BTW learning to make sushi rolls and sticky sushi rice is on my list of things to do in life before I die.) I kind of sat back and watched for a little bit to see what everybody else was going to sample before I dove in. I grabbed a few of the basics: California Roll, Spicy Tuna, Philadelphia Roll, etc. As I stared down at my plate, I noticed this green lump of…what is this clay? I thought to myself. I involuntarily turned my nose up at the sight of it. Then …

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