Good morning to all of you who, like us, have been pleasantly surprised (or not so much), with this little green paste. Welcome to Paulina Cocina and yes, you guessed it, we are going to talk about wasabi. With the rise of japanese gastronomy, especially sushi, this condiment appeared with many peculiarities, variants, lovers and detractors. In addition to its use as a condiment, it is also considered to have some health benefits.
He wasabi It has great importance in Japanese culture and is considered a precious condiment. In Japan, a particular elegance and sophistication is attributed to it, and its unique flavor and ability to enhance the flavor of food without overwhelming us are valued. Let’s see what else wasabi has to give us.
About wasabi, what is it?
It is a perennial plant of the Brassicaceae family, 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 condiment widely used in the Japanese cuisine.
It is native to Japan and is grown mainly in the mountainous regions of the country. The cool, shady conditions in these areas are ideal for its growth.
How do you eat it?
It is often used as a seasoning in Japanese cuisine. It is especially known for accompanying dishes of sushisashimi, ramen, etc. There wasabi paste it is placed in small amounts or mixed with soy sauce to dip the rolls. Its flavor is described as spicy and fresh, with a vegetable touch.
His famous itch
Regarding the level of spiciness, it is worth clarifying that, unlike other spicy condiments such as mustard or the chilethe spicy sensation of wasabi fresco it is fleeting. Authentic wasabi has a sharp, pungent heat, but its intensity is brief and fades quickly.
Given 🤓: The enzyme called myrosinase present in this root breaks down quickly when it comes into contact with air, thus reducing its pungency. It is what allows the spiciness to be released when the fresh root is chewed or crushed. Once the wasabi is exposed to air or heated, the myrosinase is deactivated and the spiciness diminishes rapidly.
Authentic wasabi root is very difficult to grow.. 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. He wasabi silvestre it has a more intense flavor and is considered a delicacy. However, due to concerns about the overexploitation of this variety, its collection is regulated to protect its population.
Many products labeled as “wasabi” found outside of Japan do not actually contain real wasabi root. Instead, they are usually made up of horseradish, mustard, and green food coloring. These substitutes are used due to the difficulty and cost of growing authentic wasabi.
5 gastronomic uses
This Japanese green spice is used mainly in Japanese cuisine, where it is a very popular condiment. Its versatility allows it to be used in other Japanese cuisine dishes and even in culinary experiments involving gastronomic fusions. Some of them are:
- Sushi: It is a common accompaniment to sushi. A small amount of wasabi paste is often placed between the rice and the fish in sushi rolls to add a spicy flavor.
- Sashimi: Consisting of thinly sliced raw fish, sashimi 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 seafood, vegetable, or meat dish that is 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 for 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 seasoning 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 that he has antibacterial and antimicrobial properties. This has led to its traditional use in Japanese cooking as a seasoning to help prevent food poisoning by inhibiting the growth of bacteria in raw foods.
In addition to its antibacterial properties, it has been used in the japanese traditional medicine for its potential health benefits. It is believed that it can help relieve nasal congestion, stimulate digestionrelieve migraines and promote blood circulation.
It is also found in various industrial products, such as toothpaste, mouthwash, and skin care products. It is believed that their antibacterial properties may have benefits in these fields. However, it is important to note that more 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 different from the itch caused by the capsaicin content in the chili.