What is wasabi

What is wasabi and how it looks like

Wasabi seasoning is a close relative of ordinary horseradish. The Latin name is eutrema Japonica. The culture has been cultivated in Japan for many years – terraces are created on mountain slopes, near streams (ledges laid out with steps), on which plants are planted. For industrial use, the root is cultivated in ordinary fields, it is watered and treated for weeds and pests. Outwardly, it resembles an ordinary horseradish-wide green leaves up to 60 cm long, growing from the tip of a thick root. How wasabi grows – features: the seeds are subjected to the process of germination in greenhouse conditions; the resulting seedlings are planted on prepared mountain terraces or fields; regularly watered, weeded; the root grows slowly-2-3 cm per year; it should take at least 4 years to be able to harvest.

Wasabi root contains many useful substances:

B vitamins; ascorbic acid; vitamin A; iron; calcium; potassium; copper; zinc; phosphorus; lutein. The caloric content of the root is 109 kcal/100 g, the powder is 375 kcal/100 g. Description of wasabi seasoning: sharp, burning, breath-taking from the sharpness of the taste, reminiscent of traditional horseradish or freshly prepared mustard; the smell also resembles fresh mustard-sharp, sharp, punches the breath; looks like a thick paste; the characteristic green color of wasabi gives an iron-containing enzyme; sharp aroma of horseradish. Due to the long and time-consuming growing process, it is almost impossible to find a seasoning consisting of 100% fresh root, especially outside of Japan. Other sharp ingredients (horseradish, mustard) are added to the paste. At best, it contains Japanese horseradish powder in an amount not exceeding 2 %.

What is wasabi made from

What is wasabi made from for sushi in Japan: this is the raw root of Japanese horseradish grated on a special grater; less often-dried; it is crushed into a powder, which is diluted if necessary. Wasabi What is wasabi made from for sushi in Russia: a mixture of finely grated daikon (similar to a large and spicy radish), sugar, salt, water, dye, corn starch, stabilizers; a mixture of mustard with ordinary horseradish; in establishments that value their reputation, the above components are served, to which wasabi from powder is added. Dry wasabi powder In Japan, they make real wasabi for 2 reasons: The spice grows on the territory of the country. To prepare the seasoning, you need fresh roots. This is part of the national culture of the Japanese. Historically, the need to eat something sharp in order to set off the taste of rice and fish has grown into a tradition and habit.

Types and varieties

In the wild, there are 30 species belonging to the genus Eutrema, differing in their external structure, length and thickness of roots. The most common varieties are: Japanese, growing in Japan; heart-leaved – in the Krasnoyarsk Territory, Irkutsk Region; whole-leaved-in Central Asia and the Altai. Seasonings can be found in different forms: wasabi powder – high price, diluted with water, pronounced taste; pasta-inexpensive, ready to use, contains many other impurities; root-very expensive, you need to grate, original taste. An interesting review of wasabi from different manufacturers: Useful properties of Wasabi is distinguished by a large number of healing qualities: It fights worm infestations. The use of spicy seasoning is relevant for frequent eating of sushi with salted fish, which is not subjected to heat treatment. It has an antioxidant effect. Reduces the risk of cancer, rejuvenates the skin. Promotes comfortable digestion. Fiber stimulates the work of the intestines. Reduces the level of cholesterol. This reduces the risk of heart attack and stroke. Normalizes the intestinal microflora. Eliminates the symptoms of dysbiosis (bloating in the abdomen, increased gas formation, spasms) due to antibacterial action. It has an anti-inflammatory effect. It is especially pronounced on inflamed ligaments and joints. He showed himself well in diseases of the respiratory system and ENT organs. Bronchitis, pharyngitis, laryngitis will pass faster when seasoning is added to the treatment. Japanese horseradish has found application in folk medicine: the use of extracts as an additive to antibacterial creams; for stomatitis, oral candidiasis; as an antimicrobial agent for bronchitis, sinusitis, frontitis; as an anthelmintic.
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