Hello everyone, who, like us, has been pleasantly (or not so pleasantly) surprised by this little green paste. Welcome to Paulina Cocina, and yes, you guessed it, we're going to talk about wasabi . With the rise of Japanese cuisine , especially sushi, this condiment emerged with many unique features, variations, fans, and detractors. In addition to its use as a condiment, it is also considered to have some health benefits .
Wasabi it is attributed with a particular elegance and sophistication, and its unique flavor and ability to enhance the taste of food without overwhelming us are valued. Let's see what else wasabi has to offer.
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About wasabi, what is it?
It is a perennial plant of the Brassicaceae , also known as Japanese radish . The term "wasabi" is commonly used to refer to a spicy green paste made from the root of the plant. It is a widely used condiment in Japanese cuisine .
It is native to Japan and is grown primarily in the country's mountainous regions. The cool, shady conditions of these areas are ideal for its growth.
How do you eat?
It is often used as a condiment in Japanese cuisine. It is especially known as an accompaniment to sushi , sashimi, ramen , and other Wasabi paste is used in small amounts or mixed with soy sauce to dip rolls. Its flavor is described as spicy and fresh, with a vegetal note.
Its famous spiciness
As for the heat level, it's worth noting that, unlike other spicy condiments like mustard or chili , the spiciness of fresh wasabi is fleeting. Authentic wasabi has a sharp, spicy heat, but its intensity is brief and fades quickly.
Fact: The enzyme called myrosinase present in this root is quickly broken down upon contact with air, which reduces its pungency. This is what allows the spicy flavor to be released when the fresh root is chewed or crushed. Once wasabi is exposed to air or heated, myrosinase is deactivated and the pungency rapidly diminishes.
Original Wasabi
Authentic wasabi root is very difficult to cultivate . It requires specific conditions, such as shade, humidity, and cool temperatures. For this reason, authentic wasabi can be quite expensive and its availability is limited outside of Japan.
Although cultivated wasabi is more common, there is a wild variety found in mountainous areas of Japan. Wild wasabi has a more intense flavor and is considered a delicacy. However, due to concerns about overharvesting of this variety, its harvesting is regulated to protect its population.
Many products labeled as "wasabi" found outside of Japan do not actually contain authentic wasabi root . Instead, they are often composed of horseradish, mustard, and green food coloring. These substitutes are used due to the difficulty and expense of cultivating authentic wasabi.
5 gastronomic uses
This Japanese green chili is primarily used in Japanese cuisine, where it is a very popular condiment. Its versatility allows it to be used in other Japanese dishes and even in culinary fusion experiments. Some of these include:
- Sushi: This is a common accompaniment to sushi. A small amount of wasabi paste is often placed between the rice and fish in sushi rolls to add a spicy flavor.
- Sashimi: Sashimi, which consists of thinly sliced raw fish, is often served with wasabi. It can be mixed with soy sauce and used as a dip to enhance the flavor of sashimi.
- Tempura: In Japanese cuisine, tempura is a dish made with seafood, vegetables, or meat dipped in a light batter and deep-fried. It can be served as a side dish to enhance the flavor of fried foods.
- Udon and ramen: It can be added to noodle dishes like udon and ramen to give them a spicy kick. It can be mixed into the broth or added directly to the noodles, depending on personal preference.
- Tofu: In some preparations, it can be used as a condiment to enhance the flavor of tofu. It can be mixed with other ingredients such as soy sauce or ginger to create a unique flavor combination.
What does wasabi do to the body?
It is believed to have antibacterial and antimicrobial properties . This has led to its traditional use in Japanese cuisine as a condiment that helps prevent food poisoning by inhibiting the growth of bacteria in raw foods.
In addition to its antibacterial properties, it has been used in traditional Japanese medicine for its potential health benefits. It is believed to help relieve nasal congestion, stimulate digestion , relieve migraines, and promote blood circulation.
It's also found in various industrial products, such as toothpaste, mouthwash, and skin care products. Its antibacterial properties to have benefits in these areas. However, it's important to note that further scientific research is needed.
Its thermo-sensory component
One of its most interesting properties is its thermosensory component. When consumed, it can cause a sensation of heat in the mouth due to the activation of heat channels in the taste buds. This sensation is distinct from the heat caused by the capsaicin content in chili peppers.
