Health // Proper nutrition

Japanese horseradish wasabi

Wasabi grows not only in Japan.For its normal growth, need special conditions, such as temperature ten - seventeen degrees, running water.These features are accounted for on the cost of honvasabi, which in Japanese means "real wasabi."

Japanese horseradish wasabi is grown at home.But it must be remembered, wasabi grown in the garden, will give way to taste its wild fellow.
its taste, it is unevenly distributed on the vine.The upper part of wasabi, the most acute is the taste.

Most used wasabi rhizome.Eighteen months later, it becomes thicker.And can reach 15 centimeters in thickness.

cost of natural wasabi, very big.Therefore, many Japanese restaurants instead wasabi, a powder, a paste in tubes, tablets, i.e., using simulated wasabi manner.The restaurants outside of Japan, more difficult to find a natural wasabi.Instead, they use the most seasoning imitation.
The composition condiment cooking simulation included spices, wasabi, daikon, and food coloring.By its value, wasabi-daikon much cheaper than h

onvasabi.And in taste, they are the same.Except for the fact that the plant is white.For his painting using a green dye.For sharpness and softness of taste, use mustard.It is added directly to the tube of toothpaste.

composition wasabi and its beneficial properties.

If we talk about the beneficial properties of wasabi, they take into account not the sauce "wasabi", which most often is made from wasabi-daikon, namely plant honvasabi.It is fundamentally a very high content of vitamin C, B6, and calcium, potassium, manganese and magnesium.The rhizome has glucoside and sinigrin.Very low sodium content, no saturated fat, sugar and cholesterol.

In addition, Japanese horseradish contains special substances - izotionotsinaty, they give a characteristic pungent taste and smell.Due to this, wasabi (Japanese horseradish) has a healing effect, such as asthma.Effective in treating it, and colds.Facilitates acute conditions in anaphylactic shock.

izotsiantov role and actions, as well much appreciated.They destroy the growth of bacteria in the mouth.Prevents the development of caries.Along with other components wasabi operate antibacterial and antifungal function.Therefore, this spice is very useful with raw fish.

of the study isothiocyanate worked well in the fight against E. coli, Staphylococcus, various fungi.

Thanks anticoagulant effect, wasabi is used for the prevention of blood clots.This effect is due to the essential oils.They are contained in the leaves and roots of plants.And prevents the process of blood clots, the formation and platelet aggregation.

If we compare the action of wasabi and aspirin, the effect of extract of wasabi loses much of the power of action of aspirin, but the speed of his actions no equal.

isothiocynates wasabi, very well prevent and treat a variety of tumors.According to the results of animal studies, it was established indisputable fact wasabi effectiveness in the treatment of cancerous tumors in the gastrointestinal tract.And also for the treatment of colon cancer and breast cancer.

isothiocyanate can exert powerful antioxidant effect due to this effect, the cancer cells die, and at the same time reduces the risk of recurrence of cancer.

Very good wasabi helps clear the sinuses.

Comparing therapeutic effects on the body honvasabi and wasabi-daikon, they are very different.The latter contains a lot of salt, potassium helps to remove excess water from the body.The roots contain unique proteins, they help inhibit the growth of bacteria.

How wasabi used in cooking?

Many people know that the Japanese are considered to be long-lived.But not many people know that one of the main causes of longevity lies in the Japanese kitchen.

When choosing wasabi-daikon should be very careful.Because instead of wasabi, you can slip a true substitute.It is made from mustard, horseradish, corn starch and various dyes.For the price and the taste it will be very different from natural wasabi.Carefully read the label before you buy this product.

Prepare it in small quantities.Because with time, it loses its flavor and aroma.If

grate fresh horseradish wasabi, then it is usually dominated by a thin burning taste and refreshing flavor of radish.

for sushi almost always use wasabi paste, because it has antifungal and antibacterial properties.
When preparing dressings and pickles, you can also use this sauce.

To begin with, we must take the required amount of fresh wasabi.To rub it on a grater, pre-clearing of rough skin.The root wrapped in plastic and put in the fridge.Shelf life, no more than a month.

long-term storage can not be an open tube of fresh wasabi.It is advisable to use it within a week.

wasabi paste can be cooked at home.To do this, take the wasabi powder and mix it with warm water.Insist ten minutes to paste a bit dried out.Then it will appear peculiar, special flavor.

Seasoning is made from the roots of wasabi.To prepare the dish called tempura, used in Japanese cuisine stems with flowers.

Contraindications to the use of wasabi.

This seasoning is considered to be very sharp.Therefore, it is not desirable to use those who have inflammation of the stomach, intestines.It is also not recommended to use it when kidney disease, liver who suffer acidity.

Large doses of wasabi, capable of even a healthy person to cause high blood pressure.