Wasabi is called the plant of the cabbage family,
which underlies the preparation of the famous Japanese seasoning of the same name. Wasabi is also often referred to as "Japanese horseradish", although the plant is actually horseradish is not only owned by one family with him. Searing green seasoning made from the roots of wasabi, which is another name - evtrema Japanese. To do this, the root is dried and ground, whereby it acquires a pronounced odor and pungent taste, similar to mustard rather than with hot pepper. Does this mean that when eating spicy seasoning in food is stimulated not the language, and nasal passages.
Application root plants in food as a seasoning started back in 1396 in the province of Shizuoka
. Tradition says that the residents of Shizuoka wasabi seasoning presented as a gift to the future shogun
. Prepodnoshenie him so pleased that he began to spread the seasoning in other regions of Japan
. This, of course, talking about the present or wasabi "honvasabi" seasoning based on a plant that is widely used and is grown exclusively in Japan
. The fact that the conditions under which this species grows quite specific: wasabi require running water and a temperature not exceeding 17 degrees
. Best flavor seasoning acquires only in those cases where the roots are used whose age is at least four years
. In other words, real wasabi - a product of a very rare and valuable
. Same as the offer in the restaurants of our country under the guise of Japanese seasonings - an imitation made on the basis of horseradish, dyes and certain spices
. It is produced as a paste packaged in a tube or in the form of powder
Wasabi - familiar element attached to the Japanese cuisine. It goes well with fish, including raw, as well as dishes based on it.
Flowers and stems evtremy Japanese also find their application in cooking: it is used, for example, to create a tempura - vegetables, meat or seafood, fried in batter.
In most countries, Japanese condiment bears the same name as in the country of the rising sun. Adjusted for the emphasis, of course. However, sometimes the seasoning styled "Japanese horseradish". Thus, for example, received in England, Denmark, Germany, Poland and some other countries.
Useful properties of wasabi
Wasabi - a product of a relatively low-calorie. 100 g contains no more than 109 calories. The fat in the seasoning completely absent, and the content of proteins and carbohydrates, respectively, and 5 g of '24
Its use shall wasabi content of isothiocyanates - compounds contained in mustard oil. They prevent the destruction of tooth enamel, inhibiting the growth of bacteria that can cause tooth decay. These substances are active in the fight against cancer cells, preventing the formation of blood clots, as well as providing antiasthmatic effect.
You can not ignore the fact that Tabasco has antimicrobial, antiparasitic and disinfectant action. It is because of these properties, wasabi is used in conjunction with raw fish. Thus, another use of wasabi is to reduce the risk of various infections. In addition, the sharp taste helps to improve the work of the stomach and digestion in general.
Of course, it is best, if possible, to buy the seasoning in her homeland. After all, if you can guarantee the benefit of wasabi.
Despite the many positive properties of spices, to use it frequently and in large quantities is not necessary. Due to pungency and sharpness of Japanese wasabi horseradish abuse is not recommended for people with ulcers of the stomach and intestines, as well as those who suffer from increased irritability of the mucous membrane of the stomach. Harm wasabi can also cause people with cholecystitis, gastritis, hepatitis and pancreatitis in the acute stage.