HomeOthersWASABI – JAPANESE Culinary Features

WASABI – JAPANESE Culinary Features

Anyone who loves Japanese culture can’t ignore a very typical condiment, and especially seafood devotees. Wasabi is no longer a condiment, but it has a typical Japanese culture with a characteristic strong aroma.

1. The origin
Wasabi is derived from a member of the Brassicaceae family, related to cabbage, horseradish, canola and mustard. Known as “Japanese horseradish,” its roots (bulbs) are used for seasoning and have an intensely spicy taste.

Its spiciness is more like that of mustard than the spiciness of capsaicin in chili peppers, producing vapors that have a more irritating effect on the nose than on the tongue. This plant usually grows naturally along stream beds in mountainous river valleys in Japan.

This plant is used to make genuine Japanese wasabi with a strong spicy flavor that is unmistakable.

2. The dishes associated with wasbabi
Sushi, sashimi: traditional Japanese dishes and introduced to many countries around the world. Talking about sashimi without wasabi would be a huge omission. The spicy taste with fresh seafood is a dish that you must try once.
Wasabi-flavored snacks: light snacks combined with wasabi help create new flavors. The spicy, pungent taste helps keep the special flavor in the mouth.

3. Uses of Wasabi

  • Migraine relief:

Currently, scientists are studying the effect of mustard (wasabi) on migraine relief in women who are going through menopause and showing a lot of positive signs.

  • Many vitamins:
    Mustard seeds are a good source of Omega-3 fatty acids, calcium, fiber, iron, manganese, magnesium, nicain, protein, selenium, zinc and phosphorus.

Good for the digestive system:
Helps to increase metabolism, stimulate the digestive system and increase salivation 8 times more than normal, so it helps to digest food better. Helps relieve diseases in the stomach and digestive system