Page 48

こころ Cocoro Japanese Bistro & Sushi Bar

Cocoro’s bustling atmosphere and happy customers are an easy giveaway that you’re going to enjoy your meal. The sunny interior and décor made from ripe tomato, lemon, and parsley bunches takes you out of the “fish” mentality, and prepares you for fresh ingredients and smiling hospitality. The sushi chefs are also happy to answer your questions as you watch them craft their rolls. Cocoro Japanese Bistro & Sushi Bar, 2105 Pacific Ave., Stockton, (209) 941-6053, www.cocorobistro.com

Wasabi & Ginger When you order sushi at a restaurant, it may come with a few distinctive sides, but the two most common are wasabi and ginger (sometimes called gari). Here is some background on these curious condiments.

46

san joaquin magazine

Wasabi: Many people associate the

taste of wasabi with horseradish because of its spiciness, which tends to linger in the sinuses. Real wasabi is not made of horseradish, but ground from the root of a fickle plant grown in Japan. Because of its high cost and limited supply, many American sushi restaurants serve an alternative “western wasabi,” usually made of horseradish, mustard, and food SEPTEMBER 2010

Profile for San Joaquin Magazine

San Joaquin Magazine September Issue  

San Joaquin Magazine September Issue

San Joaquin Magazine September Issue  

San Joaquin Magazine September Issue