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Wasabi, a sauce that many know especially if they love Japanese cuisine. Let's not dismiss it as an item on the menu that gives flavor to our dishes, it is a condiment rich in properties and with a story to know. When you will know the effort you do a cultivate the root you need to get it, I'm sure you will enjoy it with more passion.
It is difficult to find the real Wasabi pasta or the real sauce in our country but we can always reach his homeland, Japan, or sit in a high quality Japanese restaurant, there is no shortage of them in our cities.
Sauces for sale can also be very similar to the original Japanese one but it is important to check the ingredients with particular attention so as not to be fooled. In addition to the flavor, also for the precious benefits that this sauce can bring. Many try to create and sell "tarocco" sauces, so better always inquire and check.
The best known and most appreciated Wasabi property I'm that of antibacterial and that of digestive. Which is why it is often, as the Japanese teach us, a perfect condiment for dishes based on raw fish. But not only that, we can use it in many other circumstances, especially in a season when there is a great need for antibacterials.
As for the digestive power, it may seem strange at first glance, having an intrusive taste, but trying the Wasabi will change your mind. To defend the original from imitations, the only one of which we can ensure beneficial properties for the body, the Japanese speak of "hon-wasabi" where hon stands for "original".
There Japanese plant from whose root the pasta and sauce are obtained, it is called Wasabia japonica even if we can often hear it referred to as Japanese radish. It belongs to the same family as the common radish, actually, and a that of horseradish and mustard.
The shape of this root of ours is not very similar to that of radish even if it can remember it, it is more wrinkled and moreover of a different color. Pale green or acid green, however, the flavor is neither pale nor sour.
Wasabia Japonica: cultivation
It was to be expected, after all: this plant is one of the most difficult to cultivate and grow in the world. But it is certainly not impossible it requires a lot of water, it is often run over the crops, a non-trivial operation. It also takes a lot of patience, to have results, even 5 or 6 years, not because it grows but to get seeds, to grow in an environment that is not too humid and rich in nutrients at ground level.
To start seeing a Wasabi plant with a real plant appearance, with a root that can give us the sauce, it takes a year and in the meantime we must defend it from the numerous diseases that will try to kill or damage it, many of which are easily and quickly transmitted.
After a trip to Japan or dreaming of making one in the next few months we can learn how to prepare the sauce Wasabi in the house. Given the price and the difficulty of growing the root from which we must derive the flavor, the recipe provides a minimum amount to be enhanced with other ingredients including horseradish and mustard. Furthermore, spirulina algae can be used to give it that bright green color.
The root of the Japanese radish it must be grated and then we must be ready to proceed because it loses its characteristic pungent flavor already after 15 minutes. Let us remember that the leaves of the same plant are edible and, once the sauce is made, we can use those in a salad or, dried, as spices.
With the grated root we create a ball with a teaspoon in a small bowl and leave it in the fridge in an airtight container for a couple of days. Consumed immediately, it is very aggressive, gradually becoming more delicate in flavor: with a timer in hand we can decide when to serve it according to our tastes.
Wasabia japonica: sale
It costs a lot one original Japanese radish root and, if we're not sure we know how to make the most of it, it's not a bargain. The price can even reach 100 euros. The cooks handle it with extreme care, we, if we are not, should fall back on a pack of sauce striving to find the best one on the market. For example, one of the most popular is this Japanese original suitable for fish, meat and vegetables, on Amazon for less than 5 euros in a 170 gram pack.
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