健康寿命を日本料理で達成

Japan’s ancient flavor ‘raw wasabi’

Wasabi (Japanese horseradish) is native to Japan perennial aquatic plant.

From ancient times, the wasabi that was native to the

mountains of the refreshing of Tanigawa shallow waters, was used at the time as a tribute due to the very valuable and expensive wild grass from the old days. Cultivation of wasabi has been said to have begun in Shizuoka in the 1600’s. In the late Edo period, popularity rapidly spread from eating it with noodles and sushi and it is now been cultivated full-scale since the Meiji era.

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Kind of "wasabi"

Wasabi is called by slightly different things depending its growing

environment, but the plant itself is exactly the same. If the

rhizome (wasabi root) has been cultivated in spring water or

stream, the result is Sawa wasabi (water wasabi / this wasabi). It is used for processing things such as pickled wasabi. If cultivation

occurs in a forest or house it is known as ‘land wasabi’ or ‘field

wasabi.’ This became the common type of wasabi found in tubes.

Wasabi and powdered wasabi of the main raw material is called

‘horseradish’ (mountain wasabi).

Horseradish, is the Easter European origin of the species, and has

the same pungent components as Japanese wasabi. However,

unlike Japanese wasabi, the color of horseradish is white. Even if

the product name claims to be wasabi, in most cases, it is likely a

batter of wasabi horseradish. Cultivation of the wasabi takes a lot

of effort and environmental improvement. It takes about three to

four years before the actual harvest occurs and the value is high.

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Winter wasabi has a strong and distinct pungency from that of late autumn

wasabi, but as a perennial plant it is intended to harvest all

year round. The growth of leaves and stems stop when they come

out on the ground. Wasabi that was harvested in the winter from

late autumn will have strong pungent roots. Spring wasabi, has the reverse effect when the flowers bloom, so the pungency will be

weak. Those who value the increased pungency from late autumn

wasabi will see the more expensive price as a good deal. Let's look

forward to the full extent of the refreshing pungency that is ‘raw

wasabi’ before it becomes insipid.

 

The decisive factor of taste is in the ‘pickpocket way.’

This is a volatile feature of the wasabi, aroma and pungency. Just 10 minutes after the pungent aroma is exerted and grated, it will

begin to dissipate.

Because the pungency that was released with Tsun does not catch on later, there is a refreshing feeling that you can taste the flavour of the cuisine.

The cardinal rule of fresh wasabi: Pickpocket down just before

eating.

Avoid using a fine grater as hardware.

Since wasabi and the metallic taste is incompatible, ceramic and pottery are best.

Use a grater with fine sharkskin if possible.

In order to bring out the pungency, the cells must be finely broken. Grind downward and draw in a circular motion.