Wasabi is a condiment and a pledge of longevity

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As everyone knows, many Japanese live to a very advanced age. And it is difficult to say exactly what factors contribute to such longevity. It is said that the use of wasabi by the Japanese plays an important role in this. Many people know about this seasoning, many have tried it, but not everyone knows that wasabi is Japanese horseradish, and not at all mustard. Also, Japanese horseradish and our traditional horseradish are completely different plants, although both belong to the cabbage family.

In stores, wasabi horseradish is sold mainly in the form of a green paste. It is commonly consumed with Japanese dishes such as sushi and sashimi. But it is worth noting that other dishes of Japanese cuisine are also seasoned with wasabi. The main purpose of adding this seasoning is to add spice to slightly bland Japanese dishes.

Most of the wasabi horseradish that is on store shelves is grown on farms under artificial conditions in countries such as Canada, the USA, Taiwan, Australia, China and others. This garden-grown horseradish is significantly inferior to the wild Japanese counterpart in terms of brightness of taste. Real wasabi is the one that grew in Japan in the highlands, on the banks of rivers with clear water. Butit is very difficult to find real Japanese horseradish, so the need for this product is filled artificially.

And if someone managed to get the root of Japanese horseradish, then he can make seasoning from it himself. This is done quite simply. It is necessary to take wasabi, peel it, grate from the upper tip on the smallest grater, while making circular motions. But since wasabi root is a scarce product, this seasoning is most often made from powder.

Wasabi paste is even easier to prepare from the powder than from the root. To do this, a glass is taken, a teaspoon of powder is placed in it, then the same amount of warm water is added, all this is quickly mixed. The result is a thick paste with a clay-like consistency. The glass needs to be turned over onto a flat plate. So it should stand for about 10 minutes. This is done so that the paste dries out a little and gets a more expressive taste. You can also add soy sauce to the powder for flavor. Thus, one serving of wasabi paste is obtained. It seems like a little, but you should not cook this seasoning for the future. It is better to make as much of it as you can use at a time. Wasabi powder can be easily purchased at speci alty stores or in departments specializing in Japanese cuisine. What's more, it keeps well. This seasoning is served with any dishes of fish, meat, vegetables and rice. Also, dishes such as rolls and sushi are unthinkable without it.

Wasabi is not only a spicy and tasty condiment. Japanese horseradish for many centuriesconsidered an antidote for food poisoning, which has now been proven by scientists. Wasabi also has a slight diuretic effect and has antiseptic and fungicidal properties. Japanese horseradish is also rich in antioxidants and serves as a source of polyphenols. These substances neutralize the effect of free radicals on the body. Wasabi is recommended for use in compresses to relieve myalgia, neuralgia, and arthritis. But since Japanese horseradish stimulates the secretion of gastric juice, it is not recommended for gastric diseases.