(Photo: Kang Kim)

Wasabi
Masaharu Morimoto, chef and partner, Morimoto
The Iron Chef alum serves this sinus-assaulting sorbet as a palate-cleanser on the omakase menu at Morimoto. Fresh wasabi, the chef insists, is less spicy and has a richer flavor than the powder. The Popsicle can also be served after a meal as a tangy dessert.

3 cups water
3/4 cups sugar
2 tablespoons fresh wasabi, grated (if using wasabi powder, substitute 2 teaspoons)
1 1/2 teaspoons sudachi juice (sudachi is a small, round, green citrus fruit sold in many Japanese markets, but you can use 1 teaspoon of lime juice as a substitute)

Bring the water and sugar to a boil in a medium pot. Allow to cool. Gently whisk the syrup into the wasabi. For best flavor, let the wasabi steep overnight. Stir in sudachi juice, then set in molds and freeze. Serves 8.