Wasabi
Wasabi is a plant of the Cabbage family, which is the basis for the preparation of the famous Japanese seasoning of the same name. Wasabi is also often referred to as "Japanese horseradish", although the plant is not actually horseradish, it only belongs to the same family.
The ratio of BJU in the product
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A hot green seasoning is made from the roots of wasabi, another name for which is Japanese eutrem. To do this, the root is dried and crushed, as a result of which it acquires a pronounced odor and a pungent taste, similar more to mustard than to hot pepper. This means that when eating hot seasoning in food, not the tongue is stimulated, but the nasal passages.
The use of the root of the plant in food as a seasoning began in the distant 1396, in the province of Shizuoka. Tradition has it that the inhabitants of Shizuoka presented wasabi as a gift to the future shogun. He liked the presentation so much that he began to distribute the seasoning in the rest of Japan. This, of course, is about real wasabi or "honwasabi", a herb-based herb that is widely used and grown exclusively in Japan. The fact is that the conditions under which this species grows are quite specific: wasabi requires running water and a temperature not exceeding 17 degrees. The seasoning acquires the best taste only when roots are used whose age is at least four years. In other words, real wasabi is a very rare and valuable product. Also,what is offered in the restaurants of our country under the guise of a Japanese seasoning is its imitation, made on the basis of horseradish, food colors and some spices. It is produced in the form of a paste, packed in a tube, or as a powder.
Wasabi is a common ingredient in Japanese cuisine. It goes well with fish, including raw, as well as dishes based on it.
Flowers and stems of Japanese eutreme are also used in cooking: they are used, for example, to create tempura - vegetables, meat or seafood fried in batter.
In most countries, the Japanese seasoning has the same name as in the land of the rising sun itself. Adjusted for emphasis, of course. However, sometimes the seasoning is called "Japanese horseradish". So, for example, they do in England, Denmark, Germany, Poland and some other countries.
The beneficial properties of wasabi
Wasabi is a relatively low-calorie product. 100 g contains no more than 109 Kcal. There are no fats in the seasoning at all, and the content of proteins and carbohydrates is, respectively, 5 g and 24 g.
Wasabi owes its benefits to the content of isothiocyanates - substances also found in mustard oil. They prevent the destruction of tooth enamel by inhibiting the growth of bacteria that can cause tooth decay. These same substances are actively involved in the fight against cancer cells, preventing the formation of blood clots, and also have an anti-asthmatic effect.
It is impossible to ignore the fact that the hot seasoning has antimicrobial, antiparasitic and disinfecting effects. It is thanks to these properties that wasabi is used together with raw fish. Thus, another benefit of wasabi is to reduce the risk of various infections. In addition, the pungent taste helps to improve the functioning of the stomach and digestion in general.
Of course, it is best, if possible, to buy the seasoning in her homeland. After all, this is when the benefits of wasabi can be guaranteed.
Wasabi harm
Despite the many positive properties of the seasoning, you should not use it often and in large quantities. Due to the pungency and pungency of Japanese horseradish, it is not recommended to abuse wasabi for people with stomach and intestinal ulcers, as well as for those who suffer from increased irritability of the gastric mucosa. Wasabi can also harm people with cholecystitis, gastritis, hepatitis and pancreatitis in the acute stage.
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