You have surely seen it in your sushi: the wasabi It is that green pasty to which we must have some respect when trying it, because it causes itching in the mouth and nose.
Have you ever wondered what it is exactly? Today we tell you all about this ingredient of Japanese origin.
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What you should know about wasabi
Wasabi is a kind of root, and its rhizome is used to make paste, which is an essential traditional ingredient in Japanese cuisine.
According to records of oriental medicinal herbs, wasabi has been used for more than 13 centuries, due to its properties: it produces a set of biomedically active molecules called isothiocyanates (ITC).
ITCs are abundant in cruciferous vegetables such as broccoli, watercress, and cauliflower, which contribute significantly to cancer prevention.
But you should know that ITCs are more abundant in authentic wasabi and that they promote anti-allergic, antioxidant, antibiotic and anti-inflammatory qualities.
Therefore, we recommend that you dare to try it the next time you see it in your sushi, because it is really healthy!
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How to prepare it
It may not be a product that you can easily find in a market, but you can visit an Asian product store, where you can buy the rhizome of this root.
If you find the root, to prepare it rinse well and remove the skin with a peeler. Cut off the ends of the tips and grate the root into a fine paste.
Stack up the zest and minimize the exposed surface area as much as possible.
Ideally, you should consume the pasta as soon as you prepare it so that you enjoy an optimal flavor.
In addition, you can consume the wasabi dry. You can buy the powder or capsules and take it as a food supplement.
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