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Our all natural wasabi powder is made with Horseradish, Mustard Seed and Spinach Powder. It is truly the best wasabi mix we have sampled! Wasabia japonica is a member of the cabbage family. Commonly known as Japanese horseradish, it grows naturally along stream beds in mountain river valleys in Japan. There are also other species used such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Duruma and Mazuma, but there are many others. It is green and has an extremely strong flavor. Its hotness is different from that of chile peppers.
Wasabi in the proper proportions, however, can elevate a simple piece of sushi to places it could never go alone. Its abrasive attack on your taste buds is mellowed by the clean-tasting fish and tangy vinegar-seasoned rice. The three elements combine in a Zen-like harmony that is the precise reason why sushi is revered by food connoisseurs around the world.
If you’ve ever wondered exactly what this potent ingredient is, the answer may surprise you. The vast majority of what is passed off in America as wasabi is in fact an imposter. True wasabi is a close relative of horseradish and mustard, and it thrives only under specific conditions. Because of this, it is quite rare, and it comes with a price tag that reflects this. Most of the world’s supply is grown in Japan and the surrounding countries with similar climates, and little ends up getting exported to the rest of the world. Once harvested, it is traditionally grated on shark skin graters, to achieve just the right texture, and then it is used as an accompaniment to maki or nigiri.
More often than not, the green stuff that you dissolve in your soy sauce is simply standard horseradish that has been dyed and otherwise altered to mimic wasabi. Unfortunately, true wasabi’s subtle flavor nuances and idiosyncrasies cannot be imitated. It is far less aggressive and has a much finer texture than its American counterpart.
True wasabi, like French truffles, is more than just a food. It is a natural resource that is invaluable to the country from which is hails. Its importance transcends the table and enters cultural and even spiritual realms. To experience real wasabi, you might want to make Japan your next vacation destination.
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Wasabi is a beautiful plant and working under shade cloth in flowing water was very relaxing.
Wasabi has four parts the leaf, stem, rhizome and root.
The Wasabi that you will get in restaurants etc comes from the Rhizomes and is diluted. Straight wasabi is very very potent but I prefer it that way. The roots themselves are in fact the hottest part of the plant but are very difficult to process, being small, fibrous and very dirty.
Our Japanese customers would pay enourmous sums for one whole rhizonme that was perfect, which was almost impossible to achieve, so most was minced up and sent off to Japan in 20 litre buckets. I believe still that there is a sinus remedy in that plant. One sniff of straight Wasabi clears the head very very quickly it also makes on eeyes water like mad as well.
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