Wasabi Rhizome

Wasabi Rhizome Record from Hot Sauce Survey

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Ingredient NameWasabi Rhizome
Ingredient Type Spice
Wikipedia SummaryWasabi (Japanese: ワサビ or 山葵, pronounced [ɰaꜜsabi]; Eutrema japonicum or Wasabia japonica) or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. Uses == Wasabi is generally sold either as a rhizome or stem, which must be very finely grated before use, as dried powder, or as a ready-to-use paste in tubes similar to toothpaste tubes.The part used for wasabi paste is variously characterized as a rhizome, a stem, or the 'rhizome plus the base part of the stem'.In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavor in 15 minutes if left uncovered. The sensory neural target of mustard oil is the chemosensory receptor, TRPA1, also known as the ‘Wasabi Receptor’.The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides from sinigrin into glucose and methylthioalkyl isothiocyanates: 7-methylthioheptyl isothiocyanate 8-methylthiooctyl isothiocyanateResearch has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of capsaicin in chili peppers, and are washed away with more food or liquid. As the demand for real wasabi is higher than that which is able to be produced within Japan, Japan imports copious amounts of wasabi from the United States, Taiwan, South Korea, Israel, Thailand and New Zealand.
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Date Added1 Year Ago
Date Last Updated6 Months, 3 Weeks Ago
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