Wasabi is a seasoning and a pledge of longevity

As everyone knows, many Japanese live to very advanced years. And what factors contribute to this longevity, it is difficult to say. They say that this is not the last role played by the use of Japanese in food wasabi. Many people know about this seasoning, many have tried it, but not everyone knows that wasabi is Japanese horseradish, and not mustard. Also Japanese horseradish and our traditional are completely different plants, although both belong to the cabbage family.

In shops, horseradish wasabi is sold mainly in the form of green paste. It is usually used with Japanese dishes such as sushi and sashimi. But it should be noted that wasabi flavored and other dishes of Japanese cuisine. The main goal with which this seasoning is added is to add spicy bit of fresh Japanese dishes.

Most of the wasabi horseradish, which lies on store shelves, is grown on artificial farming in countries such as Canada, the United States, Taiwan, Australia, China and others. This horseradish grown in a garden on brightness of taste considerably concedes to the wild Japanese colleague. A real wasabi is one that grew up in Japan in a mountainous area, on the banks of rivers with clear water. But to find a real Japanese horseradish is very difficult, so the requirements for this product are replenished artificially.

And if someone managed to get the root of the Japanese horseradish, then he can cook the seasoning from it himself. This is done quite simply. It is necessary to take wasabi, to clean it, to rub from the upper tip on the smallest grater, while making circular motions. But since the wasabi root is a scarce product, this seasoning is most often made from powder.

Of the powder wasabi paste is prepared even easier than from the root. To do this, take a glass, put a teaspoon of powder in it, then add as much warm water, all this is quickly mixed. The result is a thick paste, a consistency reminiscent of clay. The glass should be turned on a flat plate. So she should stand for about 10 minutes. This is done in order to paste a little dried out and got a more expressive taste. Also for taste to the powder, you can add soy sauce. Thus, one serving of wasabi paste is obtained. It's kind of a bit, but do not prepare this seasoning for the future. It is better to do it as much as possible at a time. Powder wasabi can be easily purchased in special shops, or in departments specializing in Japanese cuisine. Moreover, it is not bad stored. Served this seasoning to any dish of fish, meat, vegetables and rice. Also without it, such dishes as rolls and sushi are unthinkable.

Wasabi is not only an acute and tasty seasoning. Japanese horseradish for many centuries is considered an antidote to food poisoning, which has now been proven by scientists. Also, wasabi has a slight diuretic effect and has antiseptic and fungicidal properties. Still Japanese horseradish is rich in antioxidants and serves as a source of polyphenols. These substances neutralize the effect of free radicals on the body. Wasabi is recommended for use in compresses to relieve myalgia, neuralgia and arthritis. But since the Japanese horseradish stimulates the secretion of gastric juice, then with gastric diseases it is not recommended.