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If you are curious to find out how theJapanese green sauce(in fact, wasabi sauce), we welcome you to this page.
Therewasabi sauceit is often used to accompany sushi, sashimi and nigiri. It is often mistakenly described as "Chinese hot sauce". Although it is a hot sauce of Asian origin, thewasabiis a Japanese ingredient. This Japanese green sauce has the power to make you cry: yes, it's so hot it can make you breathless! But how is the wasabi? What is it and what are yours ingredients?
Thewasabiit is an ingredient obtained from the rhizome of the plantWasabia japonica, also known as Eutrema japonicumor more simply radish Japanese.
Japanese radish is a herbaceous plant of the Brassicaceae family, therefore it is a distant cousin ofhorseradishand mustard.
By tradition, thewasabiit is prepared with a single ingredient: fresh grated Wasabia root. So why is it pasty in consistency? Because wasabia root has a strong moist texture so when grated or blended, it takes on its typical form ofgreen sauce.
So it is clear: theingredientforprepare wasabiit is only one, the root (rhizome) of Eutrema japonicum.
If in Japan we are very careful to buy fresh root or pure sauce, in Italy we are very subject to the "counterfeiting" or "adulteration" of this ingredient.
What does it mean? To give you an idea, the photo above shows three rhizomes of as many different varieties of Japanese radish.
From left to right:
- Hikimi wasabi, obtained from the Daijin variety plant
- Hikimi wasabi, obtained from the Japanese native species
- Wasabi Shizuoka, this sauce is most common in Shizuoka prefecture, made from the Mazuma plant.
Even if theingredient pre prepare theJapanese green saucethere is only one, in Italy, the wasabi sauce that we find on the market or that they serve us in Japanese restaurants, it is often mixed with others ingredientsand it is never pure.
Theingredientsthey use for thewasabithat we find here in Italy?
There are many variations, think that this question is very difficult! Often thewasabiis mixed with the root ofhorseradishEuropean, or with mustard which is then colored with spirulina algae.
The need to use severalingredients for wasabiit does not arise only from economic factors (it is true, the rhizome from Eutrema japonicum costs!) but also from the need for conservation. Not having the ability to use fresh root, the food industry aggregates more ingredients to make the final result more aromatic. The compounds present in thewasabithey are very aromatic but also highly volatile, which means that in a short time thewasabiit loses its typical flavor.
Basically if you think you have tasted thewasabiIt is not so! You have, to date, tasted wasabi blends.
Wasabi sauce: how to use it
You can use it to enrich soba or for its more traditional use: to accompany sushi and sashimi. In sushi, a veil of wasabi is used to interpose between fish and rice. In sashimi, many dilute thewasabi(Japanese green sauce) with a few teaspoons of soy sauce and they use it to enrich sashimi.
How to use wasabi in the kitchen?You won't need one recipespecific. In our local cuisine, it can be added to the pinzimonio for meat and fish. For fish, it goes very well with fatty ones such as salmon or tuna belly. It can even be used as an ingredient for pasta, maybe you can add a pinch of it to the walnut pesto. You can use thewasabito enrich sautéed vegetables, rice salads… In the dried version (less spicy and suitable for everyone) it can be used on grilled meats, soups, soups and broths. You can use a pinch of it as if it were pepper.
Wasabi: where to buy it
If you are looking for original wasabi, you should buy fresh root to make it at home. Alternatively, you can buy wasabi powder (it is pure, but given the volatility of the aromatic compounds of the plant's rhizome, the flavor is less intense) or in sauce, knowing that you will only hardly find a pure sauce.
In Japan, to distinguish the realsauce wasabifrom mixes containing wasabi, a term is used:hon-wasabi(hon means "original").
On Amazon I was able to find both Wasabi from Shizuoka prefecture and wasabi in a jar, original pure (even if made in New Zealand!). The only solution is to proceed by trial and error. Meanwhile, on "this Amazon page" you can find various purchase proposals.
Only in this case, don't trust the reviews too much: for example, many criticize wasabi powder without knowing that it is actually normal that it smells and tastes much lighter than wasabi cream found in restaurants!