In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.įresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems. In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem once the paste is prepared, it loses flavor in 15 minutes if left uncovered. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem of the plant, with the characteristic leaf scar where old leaves fell off or were collected. Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. The origin of wasabi cuisine has been clarified from the oldest historical records it takes its rise in Nara prefecture. japonicum 'Daruma' and 'Mazuma', but there are many others. The two main cultivars in the marketplace are E. The plant grows naturally along stream beds in mountain river valleys in Japan. Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Wasabi earlier Eutrema japonicum or Wasabia japonica is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Wasabi Seeds (Wasabia japonica, Eutrema japonicum)
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