It is a popular condiment that is dried and chopped.
the root of a perennial plant with a raised creeping stem and large
heart-shaped leaves from the Cabbage family. For the first time this herb
began to be cultivated in the 10th century in Japan, where it is still massively
grown in vegetable gardens and in cold water in a semi-flooded state
on the banks of mountain rivers. Wherein hon-wasabi, second grade,
with a richer taste, it is considered the highest quality
and is significantly more expensive.
In addition to your historical homeland, you can find “японский
horseradish“And on plantations in China, USA, Korea and New Zealand. but
even there, the cost of wasabi is very high, therefore, in the overwhelming
most Japanese restaurants use imitation of this condiment
in the form of powder, paste in tubes or tablets. They make it
based on wasabi daikon, mustard, spices and some food colors,
added to simulate a specific green hue.
How to choose
Wasabi can be purchased as a powder or paste. Primarily,
it is worthwhile to read the composition indicated on the package as carefully as possible.
The composition should contain Japanese horseradish, water, a small amount
salt and vegetable oil. And the powder should be crumbly, fine
How to store
The required amount of wasabi root is grated. The remainder
wrapped in foil in order to preserve its smell and taste
quality. In this form, it can be stored without losing its qualities, up to
If you bought wasabi powder, then you need to transfer it to a jar or
sealed container and put in the refrigerator. In this form powder
will be stored for about a year.
The tube of wasabi paste should be kept in the refrigerator after opening.
and use for several weeks.
Eating wasabi root that has been rubbed began
back in 1396 in the Shizuoka area. Its inhabitants brought seasoning to
gift to the future shogun. According to legend, he liked the product,
and he began to spread wasabi in other regions of Japan. Shredded
and the dried root has a strong aroma. More wasabi pungency
resembles the pungency of ordinary mustard rather than hot pepper, and more
stimulates the passages of the nose than the tongue.
This “real wasabi” can only be found in Japan, however
and there it grows in special conditions: at a temperature of 10
up to 17 hail. and in running water. That is why he is so dear and so
For cooking, use 3- and 4-year-old roots, as well as stems
and plant flowers. Few traditional ones do without seasoning.
Japanese dish. Most often it is mixed with soy sauce or applied
im with a thin strip of rice, as is the case with sushi. Wasabi is also common
added to rolls or served separately. Wasabi do more
famous cuisine dish – tempura.
True, due to the high cost of seasoning in most restaurants
beyond the borders of Japan, imitation of wasabi based on spices is used,
horseradish and food colors. Imitation is made in the form of a finished
tube paste or powder.
The calorie content of wasabi is 10 kcal. At the same time, the low content
fat allows the use of seasoning even in diet food.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 10 – 15 1.9 69 10
The beneficial properties of wasabi
Composition and presence of nutrients
The root contains protein substances (up to 10 percent), essential
oils, sinigrin, glycosides, vitamin C, B6, A, folate, fiber,
niacin and trace elements (calcium, potassium, magnesium, iron, sodium,
phosphorus, manganese, zinc, copper).
Useful and healing properties
The volatile substances (isothiocyanates) contained in wasabi are capable of
suppress the growth of pathogenic streptococci that cause caries
and so prevent tooth decay. The seasoning is credited with anti-asthma
and antitumor effect, the ability to prevent the appearance
blood clots in the vessels.
Given the fact that aspirin has an anticoagulant effect, only
after 30 minutes, and from the essential oils of wasabi root – immediately, you can
the latter is considered a more effective means of preventing complications
cardiovascular disease and atherosclerosis.
Among other things, the Japanese have long known strong antimicrobial and
antifungal properties of wasabi, which explains the popularity of the spice
combined with fish in sushi.
Everyone needs periodic liver cleansing. This is necessary for
elimination of harmful substances that are deposited in fat cells.
Wasabi root extract can help cleanse the liver the most
in a simple and safe way.
This root has also been used for a long time to solve many others.
problems. So, wasabi has a healing effect in asthma; copes
with a cold; relieves symptoms of anaphylactic shock; helps
Escherichia coli and fungi of various origins; helps
with diabetes and perfectly cleanses the sinuses.
Wasabi powder is often added to food for those who suffer from drug addiction.
and alcohol addiction. And being a natural aphrodisiac, seasoning
increasing blood flow and increasing attraction, especially in women.
Use in cosmetology
Wasabi root is used in the spa industry and cosmetology, as the main
ingredient for some procedures. Extract based
wasabi, possessing unique properties, has a positive effect on the body,
penetrating the skin.
The active substance isothiocyanate together with calcium, potassium, phytochemicals
elements and vitamin C effectively combats the main cause
aging free radicals. This is due to stimulation
blood circulation and tissue oxygenation.
In spas, wasabi is used for body wraps that help
women to defeat their worst enemy – cellulite.
Wrap is also done with wasabi. This procedure is carried out to get rid of
from such an unpleasant effect as “orange peel”. Together with
thus relieves vasospasm, blood circulation normalizes,
joint pain. In addition to wasabi, rosemary is added to the mixture.
essential oil and orange tree extract.
Scrub with wasabi can perfectly cleanse the skin of all dead particles,
making it smooth and even. In addition to wasabi, it includes ethereal
shea and jojoba oils, which, while softening the effect of the main component,
do not interfere with exfoliation and skin cleansing.
There are many other products that contain wasabi.
These are whitening nail masks, cleansing lotions, masks for
bodies, deodorants, shampoos and tanning accelerators.
Using wasabi for weight loss
Now the so-called sushi diet is very popular,
necessarily with the use of wasabi. Sushi – filling, but enough
low-calorie dish. It is worth arranging for yourself a discharge once a week
on a similar program all day.
You don’t have to go to a specialized institution for this, because sashimi,
rolls and sushi can be prepared by yourself. Wasabi will not only help
cleansing the body and increasing the efficiency of unloading. Seasoning,
possessing disinfectant properties, will protect against microorganisms,
which are found in raw fish.
Use in cooking
Wasabi can be used for the marinade used in kebabs
To do this, pour the chicken pieces with wasabi sauce, olive
butter, soy sauce, garlic and bake in the oven, letting it brew
meat for only 10 minutes.
The traditional Japanese dish tempura is also prepared with wasabi. The present
tempura is first dipped in batter, and not just breaded with flour.
The batter is prepared just before use from flour, eggs and ice water.
It is not necessary to knead it very thoroughly, there should be lumps in it
and air bubbles.
Seafood and vegetables (e.g. celery root, onions,
bell peppers) are washed and then cut, dried and immersed in batter
– and they must be covered with a film. After that they go down
into boiling oil. You cannot change the temperature of the fire when frying – you must
guess by eye when tempura is ready. She will have golden
color, crispy on the outside and very delicate on the inside.
In addition, original sauces are prepared from wasabi. So, in the cream
add tuna shavings,
fish broth, wasabi, salt and bring to medium thickness, constantly
stirring. Caviar is added to the sauce just before dressing.
Serving such a sauce is advised with tuna. Wasabi is added to broths
and soups for a spicy flavor. In shops, wasabi occurs
most often in the form of a paste or powder. It can be used to make a paste
and independently, mixing 1 tsp. powder with water until
you will not get a thick green substance.
Dangerous properties of wasabi
Burning and pungent wasabi can provoke an exacerbation of hyperacid
Eating large amounts of wasabi can even cause
healthy person increased blood pressure.