Wasabi . It is a green paste with a texture similar to plasticine that comes from the root of wasabi, a Japanese horseradish to which this surprising sauce owes its name. The radish plant is grown in very few places in the world and is native to Japan .
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- 1 Features
- 2 Uses of Wasabi
- 3 Other names
- 1 Itching
- 4 Historical use
- 5 Sources
Condiments used by the Japanese that in addition to being one of the most common accompaniments to different oriental dishes, can also be used to accompany asparagus or to dress salads.
Wasabi is a green paste with a plasticine-like texture that comes from the root of wasabi, a Japanese horseradish to which this surprising sauce owes its name. The radish plant is grown in very few places in the world. One of the most appreciable characteristics of the Wasabi, apart from its itch, is its origin, and it is that the plant is native only to Japan and the island of Sajilín (today from Russia and formerly from Japan before the Second World War) Therefore, and although the plant has been cultivated in other parts of the world, only in these regions does it grow naturally.
It comes from a relative root of watercress . Which, to be ingested, is grated or sliced. This type of radish is very difficult to find even in Japan itself. The difficult thing to find it, is in the fact, that it needs a quite unique climate, so that it can grow and mature. The green color of wasabi, also called Japanese mustard, is pistachio green and its flavor has nothing to do with that of other spicy foods such as garlic or chili.
Uses of the Wasabi
It is used to decorate fish or meat dishes. It has the quality to enhance the flavors of food. It is mainly served as an accompaniment to popular Japanese dishes such as ” sushi “, rice balls marinated in vinegar with a piece of raw fish, or ” sashimi “, a dish consisting of thin fillets of various types of raw fish. Other condiments that can be enhanced with wasabi are mustard and even mayonnaise .
Various sauces can be prepared from them, to season the most diverse varieties of meat. Mainly those with a strong flavor, such as beef or even ostrich meat . In addition to being one of the most common accompaniments to different oriental dishes, it can also be used to accompany asparagus or to dress a salad, although the result is probably only suitable for lovers of spicy and strong flavors.
- Japanese mustard
The itabi itch, taken in strong concentrations, does not resemble the itch produced by the peppers or the like ( chili , chili , ginger , chilli , etc.). It is an itch that goes up through the nostrils and quickly causes a runny nose and tearing, not very long, always in strong concentrations that are not usually found in already prepared food. The itching is due to the presence of isothiocyanates that inhibit the growth of microorganisms.
Before refrigeration systems were perfected in Japan , wasabi was used to wrap raw fish as it has antibacterial and antiseptic properties. Currently it is used to enhance the flavor of sushi, but only in small portions due to its characteristic itching. The Japanese used it to rub it on wounds to avoid infections.