Fans of Asian cuisine love to serve wasabi sauce on the table. The recipe for spicy food is simple. Some options for making a product with our own hands will be considered in the article. We will also talk about the history of origin, the beneficial properties of the sauce, gastronomic combinations.
Origin history
A plant with the same name, on the basis of which traditional hot sauce is prepared, has been known since the end of the 10th century. However, the product was widely used in the 30s of the last century. It was during this period that chefs from the Shizuoka region of Japan began to serve savory dishes to the table of the local shogun. The landlord liked the sharp paste of an interesting greenish tint. Soon, the sauce began to be used everywhere as a complement to various dishes of national cuisine.
Wasabi root began to be harvested throughout Japan. In addition to the original taste and a number of interesting gastronomic combinations, the inhabitants of the country were interested in the healing properties of the product. The local population came to the conclusion that the sauce perfectly disinfects the ingredients of dishes that are served to the table in raw form. Wasabi began to be used as an addition to fish and seafood.
How is the plant grown?
Cultivating a plant is not an easy task. They grow grass in the mountainous regions of Japan, where there is a humid climate and the absence of drought. Getting a good crop depends on the availability of nearby thermal springs plantations that create a greenhouse effect. Such waters contain an abundance of micronutrients that are plant nutrients that act like fertilizers.
For the wasabi root to acquire the necessary qualities, you have to wait several years. Harvested by hand. Sorted and carefully packed raw materials are sent to the markets and restaurants of the country.
Beneficial features
Wasabi sauce, the recipe for which will be discussed later in the article, has been used for centuries by the inhabitants of the east like a natural antidote. According to observations, the use of the product reduces the risk of food poisoning by thermally untreated components of dishes. The aforesaid is confirmed by the corresponding results of scientific research.
Wasabi produces an antiseptic and antifungal effect on body tissues. Thanks to the use of hot sauce, stimulation of the production of gastric juices is noted. For this reason, leaning on food is not recommended for people who suffer from the development of digestive diseases.
Oriental healers often use the product to create compresses that relieve the discomfort of arthritis and neuralgia. Wasabi contains an abundance of antioxidants that neutralize the harmful effects of free radicals on the body.
The sauce acts as a source of biologically active substances of isothiocyanates. These elements suppress the vital activity of pathogenic bacteria in the oral cavity. The beneficial effect of burning paste on tooth enamel is noted. The Japanese claim that regular use of wasabi significantly reduces the likelihood of tooth decay.
Traditional recipe
How to make wasabi sauce? To make a real snack, you need to get the root of the plant. The best option is to order delivery from a Japanese restaurant. Then it remains to carefully grind the raw materials on a grater. The resulting mass is aged in a vessel under a sealed lid. The sauce comes to condition in about an hour. Add food the desired color allows the addition of food coloring green.
Powder-based Wasabi
There is a less expensive recipe. Wasabi sauce at home can be made using the appropriate powder. The substance is combined in equal proportions with boiled water. The composition is mixed until a homogeneous consistency. Finally, a couple drops of lemon juice are added here.
Condensed Sauce
Fans of all kinds of experiments should take a recipe for wasabi sauce with condensed milk. The character of the finished product organically intertwines piquant sharpness and sweetness. The degree of stinginess of the food can be adjusted by changing the proportions of the ingredients.
The recipe for wasabi sauce with condensed milk is as follows:
- put several tablespoons of wasabi powder in a bowl;
- add an equal amount of mayonnaise and condensed milk;
- the ingredients are thoroughly mixed with a kitchen whisk until a mass of homogeneous consistency is obtained.
Ready sauce has a flowing consistency. The product looks like the perfect complement to potato chips, toasted peanuts.
Gastronomic combinations
Wasabi sauce cooked according to a traditional recipe is not only suitable for sushi, fish and seafood. Japanese chefs often add seasoning to meat dishes, various desserts. The leaves and root of this herb are placed in drinks, which makes it possible to add spicy intonations to the taste.