Wasabi

Wasabis call a family plant Cabbage which is the cornerstone of preparation of the well-known Japanese seasoning with the name of the same name. Wasabis also quite often call "the Japanese horse-radish" though the plant actually horse-radish is not, only belongs to one with it to family.

Burning seasoning of green color is made of roots of wasabi which other name – an evtrema Japanese. For this purpose the root is dried and crushed owing to what it finds the expressed smell and the acute taste similar it is rather with mustard, than with burning pepper. Means it that at the use of hot spice in food not language, and nasal passes is stimulated.

Use of a root of a plant in food as seasoning began in far 1396, in the province Shizuoka. The legend says that residents of Shizuoka presented wasabi seasoning as a gift to future shogun. Presentation so was pleasant to it that it began to spread seasoning in other regions of Japan. The speech, of course, goes about the real wasabi or "honvasab", seasoning on the basis of a plant which is widely used and grown up only in Japan. The matter is that conditions under which this look grows, rather specific: wasabi demands the flowing water and temperature which is not exceeding 17 degrees. Seasoning develops the best taste only when roots whose age makes not less than four years are used. In other words, the real wasabi – a product very rare and valuable. The same that is offered at restaurants of our country under the guise of the Japanese seasoning – its imitation made on the basis of horse-radish, food dyes and some spices. It is made in the form of the paste packed into a tube or in the form of powder.

Wasabi – the usual element attached to dishes of Japanese cuisine. It is perfectly combined with fish, including crude, and also with dishes on its basis.

Flowers and stalks of an evtrema Japanese also find the application when cooking: they are used, for example, for creation of tempura – the vegetables, meat or seafood fried in batter.

In the majority of the countries the Japanese seasoning carries the same name, as in the land of the rising sun. Adjusted for accent, certainly. However sometimes seasoning call "the Japanese horse-radish". For example, act in England, Denmark, Germany, Poland and some other countries this way.

Useful properties of wasabi

Wasabi – a product rather low-calorie. In 100 g no more than 109 Kcal contain. Fats in seasoning are absent at all, and the content of proteins and carbohydrates makes, respectively, 5 g and 24 g.

Wasabi is obliged by the advantage to the content of isothiocyanates – the substances which are contained also in mustard oil. They interfere with destruction of an adamantine substance of tooth, suppressing growth of the bacteria capable to cause caries. The same substances take active part in fight against cancer cells, prevention of formation of blood clots, and also have antiasthmatic effect.

It is impossible to avoid the fact that hot spice possesses antimicrobic, antiparasitic and disinfecting actions. Exactly thanks to these properties of wasabi it is used together with crude fish. Thus, one more advantage of wasabi consists in decrease in risk of developing of various infections. Besides, acute taste promotes improvement of work of a stomach and digestion in general.

Of course, best of all, at an opportunity to buy seasoning on its Rhodinum. It is possible to guarantee advantage of wasabi then.

Harm of wasabi

Despite the mass of positive properties of seasoning to use it it is frequent and in large numbers is not necessary. Owing to pungency and sharpness of the Japanese horse-radish persons are not recommended to abuse wasabi with stomach ulcers and intestines, and also that who suffers from an acrimony of a mucous membrane of a stomach. Can do harm of wasabi also to the people sick with cholecystitis, gastritis, hepatitis and pancreatitis in an acute stage.

Whether you know that:

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