While flipping through the June 2009 issue of Seattle Magazine, we stumbled upon this recipe for Wasabi and Ginger Popcorn. Delicious! However, if you’re like Chef’n's business operations manager, we’re sure your first reaction was “Ew.” But before you write off this exotic take on a cinema staple, we challenge you to give this quick, easy recipe a try and expand your popcorn horizons! Seattle Magazine pulled the  following recipe from POPCORN, a new recipe book from the Seattle-based publisher, Sasquatch Books.

Wasabi and Ginger Popcorn

4 quarts freshly popped corn

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon black sesame seeds

3 tablespoons butter, melted

2 teaspoons wasabi paste

1/4 cup candied ginger, finely chopped

1/2 cup wasabi-flavored peas

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, combine the salt, sugar and sesame seeds. In a medium-sized bowl, whisk [using the Chef'n Kitchzen Short Whisk perhaps?] together the melted butter and wasabi until fully incorporated; stir in the ginger and peas.

Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until popcorn is coated and moist. Sprinkle the salt mixture over the popcorn, fold over the top of the bag and shake a few times to coat.