You are here: Seasonings The benefits and harms of Wasabi
Wasabi is a familiar name for everyone who ever tried sushi or rolls. It's the green mustard, which gives a special flavor to the overseas delicacy. The plant is known wasabi began in 1396. The plant belongs to the cabbage family. Japanese horseradish, although as such it is the paste not to treat the hell, but only has a given name that originates in Japan. One day the Emperor was served this dish, and it liked it so much that it has become common to settle into the diet.
Unfortunately, the wasabi plant is very capricious, and its cultivation requires special climate and special conditions. The plant needs standing water, and the temperature not exceeding seventeen degrees. The best wasabi is that which is prepared from the roots of plants have reached four years of age. So it's safe to say that finding wasabi is excellent, of the highest quality possible, perhaps, only in Japan. And then not all towns.
Unfortunately, in our country very often in restaurants you can try a good counterfeit. And this product is really made of shit, with tons of colorings and various elements.
Wasabi contains a huge amount of nutrients. But this applies only to this product. The most important and most valuable thing in this plant is a substance called isothiocyanate. As well as essential connections, through which the plant is considered to be useful and healing properties.
Many people know that the Japanese are a nation of centenarians. And this is due to a full-fledged food they consume every day. Wasabi is one of such products, the use of which has a beneficial effect on the person.
Many Japanese argue that the wasabi plant is able to cure even cancer. Therefore, its properties are still being studied by scientists in many countries. Wasabi has beneficial effects on the body, as an antibacterial agent. It is recommended to use for people suffering from ODS, acute respiratory infections, diseases of the pulmonary system. Even people with asthma can feel relieved, after taking wasabi. It is also recommended to take anemia, for the treatment of fungi and blood thinners.
Wasabi also can be an excellent means against some types of parasites, which can sometimes be detected in the human body. Seasoning works much faster than many tablets. And this allows you remove toxic compounds from the body without resorting to pharmaceutical methods of treatment. Wasabi helps to preserve tooth enamel, which in turn protects the teeth from fast destruction.
Wasabi mainly serves as the main condiment for food. In Japan no one dish is probably not to do without spicy treats. First, this is due to the fact that Japanese people often eat raw or undercooked fish. Thanks to the seasoning, the body does not appear to be parasites and harmful bacteria. Japanese cuisine has in its list a lot of fresh dishes. It may be meals made from a variety of plants, meat, and fish. It wasabi gives these dishes a unique and special taste.
In Japan, use both fresh and pasty wasabi. If you wish, you can order in the restaurant and the other, and compare. Many prefer to only use fresh wasabi. It is believed that in this form it most useful substances.
In addition this product is used for cooking a variety of sauces where you need a "pepper". Sauces are served as main dishes, and snacks. Probably, for anybody not a secret that in their kitchen, each dish served with a sauce. Many who were able to visit Japan to appreciate the cuisine delicacies and unusual foods. Of course, all the exotic not once have like our man. But many of the dishes are really very tasty.
Wasabi, like most products, has its contraindications. But it's worth noting that there are not many, unlike other products. The product is not recommended to people suffering from diseases of the stomach, pancreas and liver. As well as those who have observed hypersensitivity to spices. Deaths after the use of this product is not detected.
In our country the likelihood to come across on store shelves or in restaurants, real wasabi, is negligibly Mall. So better not to eat our "wasabi" often and in large quantities.