Wasabi
If you have eaten Sushi lately, then you must be familiar with the green condiment that is served with almost all Japanese dishes. It is Wasabi or Japanese horseradish. Native to Japan, wasabi is traditionally found growing in or around cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century.
The root of the wasabi plant is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of hot mustard than that of a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi roots.
Wasabi is generally sold either as a root which is very finely grated before use, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor. Traditionally, wasabi root is grated on shark skin before being used in preparations or served as a condiment.
Wasabi is low in calories and fat; but contains good amount of dietary fiber, vitamins, minerals, and anti-oxidants. It has been found to have anti-inflammatory, diuretic (increase urine output), and nerve soothing effects.
When selecting fresh wasabi for grating, choose fresh, cool, un-shriveled roots. When selecting fresh leaves of the wasabi plant use the same guidelines you would use for selecting salad greens- unwilted and of uniform color.
Source: www.wikipedia.org, www.cityfarmer.org, www.nutrition-and-you.com
Image by No Grand Design available under Creative Commons Attribution 2.0 license
If you have eaten Sushi lately, then you must be familiar with the green condiment that is served with almost all Japanese dishes. It is Wasabi or Japanese horseradish. Native to Japan, wasabi is traditionally found growing in or around cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century.
The root of the wasabi plant is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of hot mustard than that of a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. Fresh wasabi leaves..
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