How can I choose the best wasabi powder?
Wasabi is a culinary spice of Japanese origin most closely associated with sushi, its naval cut between the slice of raw seafood and a sous acetic flavored rice. Made fresh, it is a root commonly called Japanese horseradish plants grated into wet paste. However, the plant is very difficult to grow commercially and freshly transport. As a result, Wasabi powder is the most widespread form of the product. In addition, it is usually not made of real wasabi.
Even in Japan or in several other countries that successfully managed the race, the fresh Wasabi root is rarely available and very expensive, where it is sold. Pressing the Wasabi tube is more common, but once the root is grated, Wasabi quickly begins to lose signature pungency. Any commercial "fresh pastes" will therefore be re -formed by preservatives and flavors. You will most likely find a wasabi powder, wrapped in small cans, on your local ethnic markets and the only RADou for choosing the best is to read the list of ingredients.
Fresh Wasabi has a light green color, but it is oxidized very quickly and brown. Its desire is difficult to describe, somewhat earthy and grassy. Scientifically named wasabia japonica is closely related to conventional horseradish root vegetables, as well as so -called mustard oils that irritate the nasal and sinus passages of the head when eating. Some people deepen and complain that its effect is painful.
When choosing a wasabi powder, it is important to keep in mind that most of the preparations sold in public markets are not really with wasabi. They are the powder of more common horseradish produced by greenery with artificial color of food. Sometimes they are mustard powder, also colored green. However, this should not discourage you from buying. In addition to the most expensive Japanese sushi restaurant, most facilities use this wasabi powder.
If you find the Wasabi powder, whose packaging vessel only mentions its component as "Japanese horseradish", with a little corn starch to make the powder dry, you are lucky. Another indication of the real wasabi will be whether the origin of production is listed as Japan, New Zealand, China or Tai -wan. This is your absolutely best choice.
Again, checking the list of ingredients will be your second best choice a mixture of Japanese horseradish with mustard or conventional horseradish powder. It tends to be a combination that has a stronger taste. Both are likely to give the addition of green and possibly yellow coloring of food. Finally, if the package does not contain real wasabi, your better choice is horseradish instead of mustard powder as a substitute.
In order to form wasabi, the water is added and mixes a little with the powder forms into a thick, somewhat sandy paste. It is a proven supplement to soy sauce and many types of seafood. Creative chefs have discovered other uses for wasabi, for example in sauces and bandages, which treats spices belowOutside as a mustard paste. If you use wasabi in your kitchen, there is one very important rule of preventive measures; You should almost never use or serve large quantities.