Wondering what wasabi is? This post will teach you everything you need to know, from the history of this unique spice to how to make your own sauce.
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What Is Wasabi?
Wasabi also known as Japanese horseradish is a traditional Japanese condiment that is made from the stem of the wasabi plant, most will know it as the green paste served with sushi.
The stem is grated into a fine green paste, which has a sharp, pungent flavor. It is commonly used as a dipping sauce for sushi and sashimi, and it can also be used to flavor other dishes such as noodle soup and tempura.
The plants are native to Japan, where they have been cultivated for centuries. Today, they are also grown in other countries, including China, Korea, and Taiwan.
However, the majority of wasabi pastes (western wasabi) that are sold outside of Japan is actually made from horseradish, mustard, and food coloring, rather than from the real wasabi plant.
For this reason, if you want to experience the true flavor of wasabi rather than the fake wasabi, it is best to seek out a reputable Japanese restaurant or purchase wasabi paste that is labeled as being made from 100% wasabi plants (true wasabi).
What Is It Made Of?
It is a traditional Japanese condiment that is made from the root of the Wasabia japonica plant. The root is grated and then mixed with water to create a real wasabi paste.
The paste can be used as is, or it can be diluted with soy sauce to create a traditional dipping sauce for sushi or any type of raw fish.
They are also available in powder form, which can be reconstituted with water to create a green paste. However, many people find that the powder does not have the same flavor as a fresh spicy green paste.
What Does It Taste Like?
It has a very distinctive flavor that is both spicy and pungent. The majority of people don't like the taste of wasabi as it has more sting and less heat than hot peppers.
The spice is usually used sparingly, as a little goes a long way. When used in sushi, it is typically served alongside soy sauce and pickled ginger.
The combination of the three flavors helps to enhance the taste of the sushi itself. It is also sometimes used as a condiment for other Japanese dishes, such as tempura or soba noodles.
Horseradish vs Wasabi
Horseradish and wasabi are two different plants of the same family. They are both types of spicy vegetables that come from plants in the Brassicaceae family. However, they have quite a few differences when compared to one another:
- Horseradish roots can be used as both spice or condiment while its green rhizomes create paste served in dishes such as sushi.
- Horseradish is a perennial plant that can reach up to 1.5 meters in height and has large round leaves. The roots of horseradish are thick, white, and fleshy with a pungent taste.
- Japanese horseradish, on the other hand, is a perennial plant that only reaches up to 50 cm in height and has heart-shaped leaves. The rhizome of wasabi is thin, green, and has a fiery taste.
- When it comes to culinary use, horseradish is used as a condiment or spice in dishes like roast beef, Bloody Marys, and salads. Wasabi paste is mostly used as an accompaniment for sushi and sashimi.
- Horseradish sauce is made by mixing grated horseradish root with vinegar, while fresh wasabi paste is made by blending wasabi rhizome with water.
What Are The Benefits Of Consuming It?
While the sauce is most commonly associated with sushi, it can be used in a variety of dishes to add some zing. In addition to its bold flavor, it also has some impressive health benefits. Here are a few of the top benefits of consuming it:
- It can boost your immune system. The enzymes in Japanese horseradish can help to fight off infections and reduce inflammation. As a result, consuming it on a regular basis can help to keep your immune system strong and healthy.
- It can improve circulation. The compounds in the ingredient helps to thin the blood and improve circulation. This can be beneficial for people who suffer from conditions like high blood pressure or varicose veins.
- It can aid digestion. It helps to stimulate the digestive system and promote regularity. If you’re struggling with indigestion or constipation, adding some wasabi to your diet could provide relief.
People Also Ask [FAQs]
Yes, wasabi is a type of horseradish.
Wasabi is a root vegetable in the mustard family. It is used as a spice and has a strong, pungent taste. Even though the Scoville scale is for peppers, and not wasabi, people have still compared the heat of wasabi to that of peppers. It has been said that wasabi packs about 1,000SHU.
Allyl isothiocyanate gives wasabi a unique heat that hot peppers do not have. These chemicals react with nerve endings in the nose and mouth to create a burning sensation.
Wrap Up: What Is Wasabi
- It is a type of horseradish that has a strong, pungent taste.
- It is often used as a spice or condiment in dishes like sushi and roast beef.
- It also has some impressive health benefits, including boosting the immune system, improving circulation, and aiding digestion.
- Making your own sauce at home is simple and only requires a few ingredients. Wasabi sauce is delicious on everything from sushi to grilled meats and vegetables.
Please leave your comments and questions below! I'm always happy to help out where I can 🙂
Recipe
How To Make Wasabi Sauce
Ingredients
- 1 Fresh Wasabi Root which equals 3-4 tablespoon of grated wasabi
- 1 tablespoon Soy Sauce
- 1 teaspoon Rice Vinegar
- 1 teaspoon Mirin (a sweet Japanese cooking wine)
Instructions
- Once you have your wasabi root, grate it on a Microplane or other fine grater.
- Next, add the grated wasabi to a bowl along with soy sauce, rice vinegar, and Mirin (a sweet Japanese cooking wine).
- Whisk these ingredients together until they are well combined.
- Then taste the sauce and adjust the seasoning as necessary.
- If you want a thinner sauce, you can add a bit of water or additional soy sauce. For a sweeter sauce, add a bit more Mirin.
- Once you are happy with the flavor of the sauce, transfer it to a jar or other container and store it in the fridge for up to 2 weeks.
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