Wasabi: Spicy from Japan
Anyone who has ever eaten sushi also knows wasabi: Because the green wasabi paste is usually served together with the tasty sushi appetizers. When trying the Japanese spice for the first time, however, you should be careful, because wasabi tastes extremely hot. In contrast to chillies, which trigger a sharp taste sensation in the mouth and especially on the tongue , wasabi is hot in the nose and burns in the throat. In this respect, the spice is similar to horseradish, which is why wasabi is also known as “Japanese horseradish” or water horseradish. From a botanical point of view, however, wasabi is only distantly related to horseradish.
Ingredients of Wasabi
Wasabi (Eutrema japonica) comes from the cruciferous family. In Japan, the rhizome, i.e. the rootstock of the plant, is used as a spice. The green paste is created by grinding the rhizome on a wooden board covered with shark skin. Traditionally, wasabi not only tastes hot, but also has a slightly sweet note.
Similar to horseradish and mustard, the spiciness of wasabi is due to mustard oils (isothiocyanates) contained in the rootstock. Wasabi contains the two mustard oils glucocochlearin and sinigrin. Sinigrin is also found in mustard and horseradish. In contrast to horseradish, the spiciness of wasabi evaporates more quickly: Wasabi loses its spiciness significantly after just half an hour. This is done by oxidizing the mustard oils.
Wasabi: effect
Consuming wasabi can have a positive effect on our digestion, as wasabi promotes and stabilizes digestion. In addition, the pungent mustard oils can inhibit the growth of harmful bacteria in the body and also kill bacteria. That is why mustard oils are also referred to as “herbal antibiotics”. In addition to bacteria, mustard oils can also fight pathogens such as viruses, fungi and yeasts. Mustard oils have proven to be particularly effective in treating infections of the upper respiratory tract and urinary tract.
In addition, wasabi is said to have a positive effect on our immune system: the spicy paste is said to stimulate our immune system and increase the number of immune cells. Wasabi is also said to help detoxify the liver. Wasabi is also said to have a detoxifying effect.
Like other hot spices, wasabi should only be consumed in moderation , because eating too hot can also have negative effects on our health. People who suffer from stomach problems in particular should be careful: Eating too spicy can result in heartburn , stomach pain and diarrhea .
Nicknamed “Green Horseradish”
Wasabi plays a decisive role in the preparation of typical Japanese dishes: eating sushi or sashimi without wasabi is hardly conceivable. However, fresh wasabi is hard to come by outside of Japan. That’s why in Europe, wasabi is usually offered as a paste from a tube or as a powder that has to be mixed with water. Since the mustard oils oxidize in the air and lose their pungent flavor as a result, the tube must be closed again immediately after use.
When buying wasabi, however, it should be noted that many of the wasabi pastes offered in Germany are actually made from white horseradish, as this is much cheaper to get. The green wasabi paste is then conjured up from the white horseradish with the help of artificial coloring agents. This procedure also gave wasabi its nickname “green horseradish”.
Recipes with wasabi
In addition to fish and sushi, wasabi can also be used to refine peanuts, rice or peas . In the meantime, even cheese with wasabi flavor is offered.
A mashed potato with wasabi is also a delicious accompaniment to fish dishes: 800 grams of potatoes are peeled and boiled for about 20 minutes. Then the hot potatoes are mashed. In the meantime, 150ml milk , 150ml cream and 30 grams of butter are mixed, boiled and refined with a little salt. The mixture is then added to the mashed potatoes and mixed with three tablespoons of lime juice and one tablespoon of wasabi paste. The mashed potatoes can then be seasoned as desired.
If you want to experiment with wasabi, you should always keep in mind the extreme heat of wasabi. Wasabi novices in particular should be careful to only use the spice in small quantities.
