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I think the list may be referring to the ground wasabi that you make into paste by adding water.  Fresh wasabi is hard to come by and if found, expensive in the Western countries.  I am trying to grow one now but requires daily watering to produce a tiny root. 

In my small kitchen there's no room for all these herbs, spices and mixtures, some of which I may not like, and some of which I may use only once a year. Substitution is the name of the game.

Still, I wish I knew more about that delicious Turkish seasoning that I had before the Great Pause.

Originally Posted by: bittrette

In my small kitchen there's no room for all these herbs, spices and mixtures, some of which I may not like, and some of which I may use only once a year. Substitution is the name of the game.

Substitution yes ... that is why as of today I am the proud owner of untasted boldo leaves - leaves from a Chilean tree that can serve as a bay leaf substitute!! I get the best of all worlds ... and yes my "kitchen" has encroached on most rooms of my house.

My kitchen has expanded into my living room, most definitely. The closed cabinets of my wall unit and hutch are used to store kitchenware.

And most of the books in the bookshelves of my wall unit are cookbooks. So that anyone who sees the books in my living room might think that all I think about is cooking.

But I want my herbs and spices, and the condiments I'm currently using, to be within easy reach when I'm in the kitchen.

Originally Posted by: bittrette

But I want my herbs and spices, and the condiments I'm currently using, to be within easy reach when I'm in the kitchen.

I "solved" this problem by filling table top condiment holders with the spices that are used together - either by ethnicity or by cooking method. So I have a wok sauces/oils/spices for South East Asia/Indonesia one; I have a South Asian spice one. So I keep the "universal" ones in the spice cabinet, the specific ones in condiment holders so I only have to grab one thing from my supplemental pantry.