2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Wasabi and sushi go hand in hand. A bite of pea-green paste stings the oral cavity with scorching heat in just a few seconds and gives the palate both pain and pleasure. It is characterized by a spicy aroma and taste, but definitely different from black pepper, which is popular in our country.
Wasabi can be used not only as a sushi topping, but also as an addition to many other specialties. It can be successfully used in the preparation of wasabi mayonnaise, purees, marinades for meat, potatoes and other vegetables. The facts listed so far are well known to more chefs. However, there are some less popular data on wasabi that few know. See some of them in the following lines!
- Wasabi plant Wasabi Japanica, which dates back to the tenth century and is located in Japan, to this day cultivates the plant from which the green product is prepared. It grows in cool, shady, mountainous and riverine regions in the land of the rising sun, but grows successfully in the United States, Taiwan and China. The culture develops at higher temperatures, but does not tolerate direct sunlight and that is why it is difficult to breed. Hence its higher market price;
- Due to shortages and increased demand, most wasabi pastes and powders available in supermarkets contain an aroma that resembles wasabi, but in reality has nothing to do with its taste. The aroma is created in a combination of horseradish, Chinese mustard, food coloring and other ingredients. When buying wasabi, read the contents described on its packaging. If it does not say that it contains wasabi or wasabi japonica, then you will probably give your money to the wind;
- Wasabi is a member of the cruciferous family, including cabbage, horseradish and mustard. For this reason, it is often called Japanese horseradish. However, this is not correct, as the two plants are very different. Wasabi grows in the water, and the part that is submerged looks like a root, but this is actually its stem;
- Due to the small amounts we consume from the product, we cannot get much nutritional benefit from it, but it is good to know that it has anti-inflammatory and antimicrobial properties. It also contains calcium, potassium and vitamin C;
- Wasabi paste quickly loses its flavor. There is a danger of losing its taste if left uncovered for even just 15 minutes. For this reason, it needs to be consumed immediately;
- Wasabi is traditionally grated on a grater made of shark skin, which has the structure of fine sandpaper.
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