Wasabi: Sharp from Japan
Anyone who has ever had Sushi, also knows Wasabi: the green Wasabi Paste is usually served together appetizers with the tasty Sushi. At the first Taste of the Japanese spice you should, however, be on the alert, because Wasabi tastes very sharp. In contrast to the chilies, the trigger feel in the mouth especially on the tongue a sharp Taste, increases the sharpness of Wasabi in the nose, and burning in the throat. In this point, the spice is similar to the horseradish, which is why Wasabi as “Japanese horseradish”, or as water of horseradish is referred to. From a Botanical point of view, Wasabi is a horseradish, but is only distantly related to.
Ingredients of Wasabi
Wasabi (Eutrema japonica) originates from the family of Brassicaceae. In Japan, the rhizome, i.e. the rootstock of the Plant is used as a spice. Through the Grating of the root stock on a wooden Board that is covered with shark skin, not the green Paste, Wasabi tastes traditionally only sharp, but also has a slightly sweet Note.
Similar to horseradish and mustard, the sharpness of Wasabi is a result of mustard oils (Isothiocyanates), which are included in the rhizome. Wasabi contains the two mustard oils Glucocochlearin and Sinigrin. Sinigrin is also found in mustard and horseradish. In contrast to the horseradish pungency of Wasabi evaporates faster: Already after half an hour, Wasabi loses much of its sharpness. This is done by Oxidation of the mustard oils.
The consumption of Wasabi can have a positive effect on our digestion, since Wasabi promotes digestion and stabilizes. In addition, the sharp mustard oils can inhibit the growth of harmful bacteria in the body and also kill bacteria. Therefore, mustard oils are also referred to as an “herbal antibiotic”. In addition to bacteria, the mustard oils can pathogens but also disease such as viruses, fungi and yeasts, fight. Particularly effective in mustard oils have been found in infections of the upper respiratory tract and urinary tract.
In addition, Wasabi is also have a positive effect on our immune system: The caustic Paste is to stimulate our immune system and the number of immune cells increase. In addition, Wasabi is supposed to help the liver is detoxified. So, Wasabi is said to have a detoxifying effect.
Like other pungent spices, you should also enjoy the Wasabi, but only in moderation, because spicy food can also have a negative impact on our health. Especially people suffering from stomach problems should be careful Because spicy food heartburn can, stomach pain, and diarrhea.
Nicknamed The “Green Horseradish”
Wasabi plays mainly in the production of typical Japanese dishes, there is a crucial role: Thus, the consumption of Sushi or Sashimi without Wasabi is hardly conceivable. Fresh Wasabi is to get outside of Japan, however, difficult to. Therefore, Wasabi is offered in Europe usually as a Paste out of the Tube or as a powder that must be mixed with water. Because the mustard oils oxidize in the air and their sharp Note lose, it must be the Tube directly after the consumption closed again.
When buying Wasabi, however, note that many of the offered in Germany, the Wasabi pastes are made in reality, white horseradish, as this is essential to get cheaper. With the help of artificial color, the green Wasabi Paste whipped up substances from the white horseradish. By this procedure Wasabi got his nickname, “green horseradish”.
Recipes with Wasabi
In addition to fish and Sushi you can Refine with Wasabi peanuts, rice or peas. Now even cheese with Wasabi flavor.
As a delicious accompaniment to fish dishes as well as mashed potatoes with Wasabi is: 800 grams of potatoes are peeled, and about 20 minutes cooked. Thereafter, the hot potatoes are mashed to a pulp. In the meantime, 150ml milk, 150ml cream and 30 grams of Butter are mixed, boiled and with a little salt refined. The mixture is then give to the mashed potatoes and three tablespoons of lime juice and a tablespoon of Wasabi Paste mixed in. Subsequently, the mashed potatoes can be seasoned to taste.
Who would like to experiment with the Wasabi, you should always think of the extreme sharpness of Wasabi. Especially Wasabi newbies should be careful not to use the spice in small quantities.