The secrets of cooking wasabi
With the spread of Japanese cooking around the world seasoning called wasabi gained considerable fame. It received the names of green mustard and Japanese horseradish, which in some way reflect its properties. In Japanese cuisine, rhizomes of the age of three to four years are used, which are dried and crushed. The stems and flowers of this plant are also used to prepare the tempura.
Wasabi is added to rice and rolls in the form of an additional ingredient, on its basis a sauce is prepared, served to fish dishes, served with first dishes to give flavor and the necessary sharpness. Often in stores, wasabi is sold as a dry powder or paste, which requires additional processing.
Characteristics of "green mustard"
For the first time about the rhizomes of this plant became known in the 10th century in Japan. Today, wasabi grows on plantations in China and Korea, the United States and New Zealand. It is noteworthy that this plantation has been growing for a long time and needs constant care, therefore the cost price of the product is very high even in those countries where it grows.
That is why some Japanese restaurants in different countries prefer to imitation of a genuine product made from the following ingredients: a vegetable called wasabi-daikon, spices, food colors and mustard.
In authentic Japanese cuisine restaurants, they prefer not to use wasabi-daikon, since this is considered a fake for real root. In fact, due to the difficulties of cultivating real Japanese horseradish and the lack of fields for its cultivation, even in Japan it is difficult to find a genuine product. Statistics show that more than 90% of wasabi in Japan is fake, while worldwide this percentage reaches the figure of 98.
Wasabi root itself contains a large amount of glycosides and essential oils, it contains protein, many vitamins and trace elements. This seasoning is considered an antitumor and antimicrobial agent, helps prevent the formation of vascular blood clots and prevents fungal diseases.
It is used at home as an excellent prophylactic against atherosclerosis and diseases associated with blood vessels and heart disease.
The seasoning has a delicate radish-like aroma and a bright, pungent taste.It is interesting that at the very root useful properties are distributed differently: the upper part, close to the tops, is much sharper than the lower. To make your own hands, fresh roots are finely rubbed and served with such pasta to the table.
In addition, often the product is dried: in the dried form, the root is not very sharp, however, this property is quickly restored if it is soaked in water for 15-20 minutes. After soaking the plant can be ground and turned into a powder of a pale green shade.
Often Japanese chews rub the root directly to the desired dish, and the rest is wrapped and placed in a refrigerator - about a month it can be stored without compromising taste. Freshly wasabi has a rather mild flavor, less pungent than horseradish.
How to make seasoning at home?
There is nothing easier than making wasabi paste at home. To do this, you need to buy in the store or self-created powder and water. Before you prepare the seasoning, it is recommended to warm the water slightly.
Now the powder in the amount of 1 tsp. you need to pour the same amount of water and stir vigorously, so that the consistency in the end resemble clay and be homogeneous.Before using for food, the product is recommended to stand for about 10 minutes - the paste dries out a little and shows all its qualities much brighter.
If the plans use a fresh root, it is recommended to clean the surface of the skin and grate it, and start rubbing from the upper end - more burning. After that, it is treated the same way as with a powder - diluted with water in a 1: 1 ratio.
Fresh paste is not stored for long - 2-3 weeks, but the powder can be stored for a long time, but it should be kept in a tight closed vessel. Regular use of seasoning helps fight bacteria and suppresses cancer cells - perhaps that is why there are many long-livers among the Japanese.
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