What is Japanese horseradish?

Japanese horseradish is a root vegetable that is widely used in Japanese cuisine. The plant, known as "wasabi" in Japanese, belongs to the botanical family Wasabia Japonica. Japanese horseradish is available as a fresh root or as a commercially packed paste or powder. Most often it is used as a spice for sushi.

The taste of Japanese horseradish is pepper and more resembles hot mustard than chili peppers. It is also lachrymators, which means it induces tears. "Namida", the Japanese word for "tears" is used in conjunction with wasabi on product labels or as a sushi chef to use another wasabi. The edible root is a rhizome that thrives on running water. In its natural habitat it grows near mountain streams and is grown hydroponically for commercial production. Japanese horseradish is botanically connected with cabbage and its leaves are also edible.

Outside Japan, Wasabia Japonica is grown in China, North America and New Zealand. The most commonly refined varieties are Daruma WasAbi and Matsuma Wasabi. Matsuma wasabi is light green and intensively pepper. Darum variety is darker green and somewhat milder.

Fresh Japanese horseradish is available on some luxury grocery markets and health food stores. It is more often available in small cans in powder form or in Wasabi paste pastes. Many wasabi powders or grazing are produced with conventional horseradish root flavored with mustard and artificially colored, although some contain a small percentage of real Japanese horseradish. A good indicator is the price, because the real wasabi, whether fresh or wrapped, is quite expensive.

For the preparation of fresh Japanese horseradish, the root is cropped, peeled and finely grated. In Japan, for this purpose are designed dishes called "Selfyano Wasabi Oroshi". A fine metal osupy can also be used. To prepare powdered wasabi must be mixed into a paste with a little water that thatKé brings her pepper taste.

In Japanese cuisine is usually served a pinch of wasabi with sushi. It is assumed that it has antimicrobial effects that protect against raw fish toxins. The sushi chef rubbed the sliced ​​fish for Nigiri sushi or on the Nori paper for Makizushi. It can also be mixed with soy sauce for soaking. In other foods, Wasabi is used to flavor sauces, bandages and crispy snacks.