In sushi bars, rolls and sushi are always served with "green" seasoning. Someone does not like it because of its strong pungency, but many are delighted with it, because wasabi gives food a special "zest".
Eating wasabi
Wasabi is a type of horseradish that is quite popular in Japanese cuisine. It has been cultivated since the 10th century. It grows along the banks or in the cold water of mountain rivers. The plant has a specific pungent odor. Wasabi grown on the shore has a more pronounced flavor than aquatic plants.
The hot seasoning is obtained from the green root by grinding. Most often it is used to make sushi. The grass is a dense creeping stem with rounded leaves, which sometimes reaches 45 meters in length.
Useful vitamins and minerals in the composition of wasabi:
• Vitamins A, B1, B2, B3, B5, B9, C
• Folic acid, niacin, pyridoxine, thiamine
• Protein, calcium, potassium, copper, zinc, manganese, magnesium
• Natural fats and carbohydrates.
The seasoning is very rich in isothiocinates, which fight tooth decay. If you consume wasabi paste daily, you can prevent tooth decay. In addition, wasabi can be used to fight various cancerous tumors. When combined with raw fish, the paste has strong antimicrobial properties.
The use of wasabi has a beneficial effect on the functioning of the stomach and lungs. Wasabi is also an excellent helper for enhancing immunity and preventing aging of body cells. After all, everyone knows that the Japanese are long-livers, largely thanks to the traditional cuisine of this country. Japanese scientists are working hard to study and use wasabi in the preparation of various medicines.
The use of wasabi in cooking
Wasabi sauce goes well with salads and pickles. You can make your own pasta by purchasing fresh wasabi root and grating it on a fine grater. If you buy a powder, then it will be enough to mix it with water in equal parts.
Adding one handful of pasta to the meat marinade will add aroma and delicious taste. The meat should be covered with marinade and left for a day. This time is quite enough for impregnation and flavoring. Mayonnaise, mixed with a small amount of wasabi, will acquire an unusual spicy taste and subtle pungency.
Wasabi grows exclusively in Japan due to the special cultivation conditions of the plant, which significantly affects its value. Real wasabi can only be tasted in Japan or in expensive restaurants. In establishments of medium and cheap price categories, horseradish powder with dye is often passed off as wasabi.
