Wasabi is a condiment of Asian origin , which comes from the green Japanese radish, whose scientific name is ''Wasabia japonica'', a root that is grated and mixed with water producing a paste of the same color. Its flavor is extremely spicy. The sting of this root is due to the presence of a naturally present phytochemical compound called isothiocyanates.
For a long time, wasabi served as an ingredient to preserve raw fish in the fields, due to its powerful antiseptic and antibacterial properties. Today it is commonly used using a soy sauce to dip sushi , it is also used to season sashimi and donburi and you can find it in the form of sprouts directly in salads.
Benefits of consuming wasabi
- It is considered a medicinal plant in Eastern culture, it can counteract diseases caused by the cold such as colds, colds and joint pain. Wasabi stimulates nasal secretion, which decongests the respiratory tract, making breathing easier in case of flu and colds.
- It is an antimicrobial with natural characteristics, it destroys a large number of microbes, hence its use directly as a dressing for raw foods such as sushi.
- It is considered a great source of vitamin C, it raises our body's defenses.
- It is an antioxidant, it protects cells from free radicals that are considered cancer-causing agents.
- Discreet consumption of wasabi does not cause stomach irritation like other spicy foods , such as chili. This is because its action is considered a powerful, explosive itch in our mouth, which produces tears and nasal discharge immediately, but its effect is rapid as if it evaporated.
Recommendations when using wasabi
Due to its powerful spicy flavor, it is advisable to use it in moderate proportions since if you overdo it you might not tolerate it, ruining your meal. So, you can try it until you consider it tolerable to your liking.
Although it is quite difficult to find fresh wasabi in our country, it is the most recommended way to consume it. The way to prepare it is easy, just pass the root through a grater, the creamy product that comes out can be added directly to the fish or simply prepared in the traditional way in soy sauce.
Wasabi is scarce because its production is complicated, which makes it
be expensive in nature. The wasabi paste that is normally
the one they serve us in many restaurants, you can easily find it
in large supermarket and hypermarket chains or in stores
exclusive oriental products. This wasabi is not the most
recommended if your option is natural products.
Wasabi powder at Casa Perris. See price The option most similar to fresh wasabi is its powder format, it is very easy to prepare and we have it available at Casa Perris. It is made with natural ingredients (without coloring or additives) and contains 75% Wasabia Japonica. The pale green color comes naturally from radish and Wasabia Japonica, so it is also suitable for people who prefer natural products.
