Wasabi: benefits, medicinal properties and effect of wasabi seasoning on the body. Is wasabi good for the heart?

Wasabi is a condiment known as "Japanese horseradish", which is widely used in Eastern countries to spice up the dish. In fact, it is the dried, grated root of the plant of the same name of the Cabbage family. "Japanese horseradish" is grown in the cold water of mountain rivers, in the garden or on the shore near water bodies. The cultivation of the plant began in the 20th century.

Wasabi grown on the shore has richer taste and is valued more than its "water" counterpart.

Place of birth - Asia Far East. Wasabi is cultivated in Korea, New Zealand, Taiwan, USA, China, the Japanese province of Izu.

In terms of spiciness, the seasoning is similar to mustard. Interestingly, wasabi stimulates the nasal passages (smell receptors) rather than the tongue (gustatory receptors). Not a single appetizer, first or second course of Japanese cuisine is complete without this seasoning. To soften the taste, it is mixed with soy sauce.

Wasabi is an essential ingredient for making sushi rolls. Seasoning is applied to rice in a thin layer. "Japanese horseradish" is best served with seafood and fish dishes. Wasabi and tuna perfect combination, which advantageously emphasizes taste qualities each other. In stores, seasoning is presented in powder and paste forms.

Chemical composition

The Japanese horseradish plant has large leaves of a heart-shaped configuration, serrated along the edges, with a long petiole. The stem is creeping, reaches 1.5 centimeters in height. The flowering period is April-May.

Wasabi - low-calorie product. 100 grams of seasoning contains 109 calories, 69.11 grams of water, 24 grams of carbohydrates, 7.8 grams dietary fiber, 5 grams of protein, 1.92 grams of ash. There are no fats.

It takes three years to form a Japanese perennial root suitable for food. Wasabi has a sharp specific smell and a subtle burning taste. It is added to pickles, salads, first courses, sushi and sashimi. Also used for disinfection raw fish.

Interestingly, a monument to this plant has been erected in Japan.

To use or not?

Wasabi contains isothiocyanates that prevent the growth of pathogenic bacteria that cause tooth decay and food poisoning. In addition, these substances are considered antioxidants. natural origin, they inhibit the spread of metastases.

The root of the plant is an anti-asthma component that prevents the formation of blood clots, has antimicrobial, antifungal effects.

Other medicinal properties wasabi:

• neutralizes the action of toxins;
• stimulates appetite;
• increases blood flow;
• improves the digestion of food, the chemical composition of the blood;
• cleanses the liver, sinuses;
• fights against colds, staphylococcus aureus, E. coli;
• removes acute symptoms anaphylactic shock;
• enhances sexual desire.

Wasabi extract has an instant effect, according to the rate of absorption into the blood and the manifestation of its healing properties, it is in no way inferior to aspirin, but has less power.

The herb is used to treat the following conditions:

• diabetes;
• cancerous tumors gastrointestinal tract, breast, large intestine;
• asthma;
• colds;
• pathologies of the cardiovascular system;
• caries prevention, acne, thrombosis;
• diarrhea.

Remember, only natural wasabi has the above benefits. useful properties. Beware of fakes!

Due to the high cost, outside the country rising sun, seasoning is made from ordinary horseradish, cornstarch, mustard powder, artificial dye. This product has nothing to do with wasabi.

In order not to buy a fake product, carefully read its composition on the label. If the package says "first grade" - it is 100% natural natural product. "Second grade" indicates that the composition of the seasoning includes only a quarter of the powder of the rhizomes of the plant. And the third-class product is the usual horseradish, it's not wasabi. Such a product will not bring tangible health benefits.

Wasabi increases blood pressure and exacerbates the following diseases:

• pancreatitis;
• glomerulonephritis;
• hyperacid gastritis;
• hepatitis;
• cholecystitis;
• peptic ulcer of the stomach, intestines.

Exotic seasoning is contraindicated for people with hyperacidity stomach, hypertension, diseases of the liver, kidneys and inflammatory processes in the gastrointestinal tract.

Application in cooking

Wasabi root is used both fresh and dried. The raw plant contains large quantity nutrients than processed. fresh roots they smell like radishes, and taste like horseradish and mustard. They are rubbed on a ceramic or metal grater immediately before use. However, in a cool, dark place, wasabi paste wrapped in plastic wrap can be stored for up to one month without loss of taste and aroma. Bright green mass is served to fish dishes, marinades, pickles, added to soups, salads, sushi, meat noodles.

To soften the taste and reduce the sharpness, wasabi is mixed with soy sauce, lime, nut butter, sesame seeds.

In addition to root crops, flowers, stem, young shoots of plant leaves are used in cooking. In Japan, they make tempura. Pieces of the plant are fried in batter until golden crispy.

On the basis of dry powder, sauces are prepared, which serve as a dressing for traditional Japanese dishes tempura, sashimi, sushi. Ideal composition- mixture cornmeal, mustard, wasabi root.

Powder sauce preparation method: pour 30 grams of chopped dry root into a container, pour in a slow stream of 45 milliliters of boiled, cold water, stir constantly. Carefully inspect the mass, it should not have lumps, and the consistency should resemble soft clay. Add more liquid or powder as needed. Leave the prepared sauce for 15 minutes. During this time, it will dry out and pick up a characteristic smell. For a variety of taste, add 30 grams to the dressing grated horseradish and dry mustard. To improve the aesthetic appearance, add green food coloring to the sauce.

Interestingly, wasabi root powder can be diluted not with water, but with lemon juice. In this case, the sauce will turn out spicy, with a characteristic citrus sourness. Store in an airtight container for up to 10 days.

Remember, wasabi is hotter than chili. Therefore, observe moderation and do not abuse the seasoning. Unlike pepper, the Japanese root crop does not burn the tongue, but “hits the nose”, which is easily washed off with water.

Wasabi Recipes

Salad "Spicy freshness"

Ingredients:

• bell pepper - 2 pieces;
• cucumbers - 2 pieces;
• green onions, parsley, dill - 1 bunch each;
• sour cream 15% - 30 milliliters;
• wasabi sauce.

Method of preparation: wash vegetables and greens, chop to the desired size, season with sour cream and Japanese horseradish paste. Salt to taste. Salad is easily digestible, stimulates metabolism.

Baked fish with wasabi sauce

Ingredients:

• sesame oil - 30 milliliters;
• salmon fillet - 500 grams;
• breadcrumbs - 50 grams;
• wasabi seasoning.

Cooking principle: cut red fish into small pieces, mix crumbs from crackers, green paste with sesame oil. Spread the salmon slices with the mixture. Bake for 20 minutes in an oven heated to 170 degrees.

Nuts in spicy sauce

Ingredients:

• honey - 15 milliliters;
• Japanese horseradish paste - 15 grams;
• peanuts - 400 grams;
• soy sauce - 45 milliliters.

Cooking sequence: mix honey, wasabi and soy sauce. Place the nuts in the dressing, mix thoroughly, put on a baking sheet, previously covered parchment paper. Bake in the oven for 10 minutes at 200 degrees.

Application in cosmetology

Thanks to burning properties, wasabi root is used in the spa industry for body wraps and skin cleansing. The plant extract penetrates deeply through the dermis and helps to defeat the worst enemy of a woman - cellulite. Active substance isothiocyanate, which is part of wasabi, in combination with ascorbic acid, potassium and calcium fights free radicals that accelerate the aging of the body. As a result, tissues are saturated with oxygen, blood circulation is stimulated, and cell youth is prolonged.

Wrap with wasabi eliminates " orange peel» from the skin, relieves spasm of blood vessels, relieves pain in the joints. To nourish the dermis, rosemary essential oil is added to the burning green mixture.

To cleanse the skin of dead cells, use a scrub with wasabi. The procedure not only removes dead skin cells, but also makes the dermis smooth and even. To soften the action of the main component, shea, Japanese tree and jojoba oils are introduced into the scrub.

In addition, manufacturers add wasabi extract to deodorants (to neutralize bacteria that cause bad smell), shampoos (to strengthen the bulbs and stimulate hair growth), body masks (to increase blood circulation and burn fat deposits), nail foams (to whiten the plate).

Wasabi for weight loss

Every year, the sushi diet is gaining more and more popularity, which allows you to lose a kilogram a day. A prerequisite for this method of losing weight is the use of wasabi seasoning in conjunction with the main meal.

Sushi - hearty meal, in one part of the roll, weighing 50 grams, contains only 70 - 80 calories. To maintain weight, it is recommended to carry out such “Japanese” exercises once a week. fasting days. During the day it is allowed to eat only homemade sushi with hot sauce wasabi. The number of meals - 4 times. One serving - 2 rolls. It is permissible to eat no more than 8 pieces per day.

According to the ingredients included in the dish, the rolls are dietary, low calorie dish while being very tasty and nutritious.

What is sushi made of?

1. Boiled rice. Provides the body with complex carbohydrates, fiber, B vitamins, iodine, calcium, phosphorus, zinc, and iron. Adsorbs carcinogenic substances from the body, removes toxins and salts.
2. Seaweed "Nori". It is a source of iodine, calcium, iron and vitamins A, D, B, which have a beneficial effect on the functioning of the thyroid gland, strengthen the skeleton, circulatory system sharpen the mind.
3. Seafood and fish. Contains potassium, zinc, iodine, phosphorus, B vitamins, easily digestible protein and Omega-3 fatty acid, prophylactic thrombosis, sexual dysfunction, destruction of bone tissue.
4. Wasabi. Disinfects raw fish, stimulates metabolism, activates digestion.
5. Avocado. Contains potassium, monounsaturated fats and vitamin E, which relieve cholesterol plaques, strengthen the immune system.
6. Cucumbers. The vegetable is 95% water, suppresses appetite, balances acidity in the body, supplies organs nutrients(B vitamins, magnesium, zinc, iron, phosphorus, potassium, calcium).

Sushi diet is a symbiosis of healthy foods that activate metabolism and fat burning. The main conditions are to cook rolls yourself from fresh food and eat in moderation.

Conclusion

Wasabi - Japanese seasoning with a pungent odor and a pungent taste. The roots, flowers, shoots of the plant are used in cooking, folk medicine, cosmetology. The beneficial properties of wasabi are due to the rich chemical composition. Seasoning contains fiber, amino acids, glycosides, essential oils, synegrin, vitamins A, B, C, PP, macro- and microelements (phosphorus, iron, manganese, potassium, calcium, magnesium, copper, sodium, zinc).

Thus, wasabi not only adds flavor and spiciness to the dish, but also enhances it. nutritional value. Winning Combinations: sushi, rolls, seafood, fish, meat, nuts, noodles. At the same time, pasta in tubes is a mixture of dried root and ordinary horseradish. The quality and price of the product directly depends on the ratio of these ingredients.

Pure wasabi, honwasabi, is an expensive condiment found only in Japan.

In other countries, its artificial surrogate is produced with starch, dyes, mustard, horseradish. The proportions of these components are indicated on the label. Before buying a product, carefully read the composition: the less chemical additives, all the better.

Japanese horseradish, it turns out, is not at all. Its other name is wasabi, or Japanese eutrema. Although the plant is herbaceous, national cuisine use its rhizomes to create spicy seasoning in the form of a green paste. This product has no analogues in the world.

Options

You don't have to make your own wasabi. Pasta is sold in special tubes. It is made from Japanese horseradish root powder, dry mustard and dye. It's a convenient substitute natural product. However, it no longer has the full range of useful properties. It does not have the real aroma and taste of wasabi.

natural green mustard made by hand, just before serving. main ingredient- the root of the plant Wasabi Japonica. Depending on which part of it is used, the taste of the finished product is obtained:

• the upper part of the root makes the paste spicier;
• the bottom is soft and light.

Japanese chefs know exactly what fresh green mustard preserves maximum amount useful substances. Therefore, exactly the amount of horseradish that is necessary for a particular dish is rubbed. The rest of the root is stored in a film for no more than 1 month.

Compound

Japanese horseradish is rich in nutrients. It consists of:

• cellulose;
• vitamins of group B, C, A;
• essential amino acids;
• minerals (calcium, manganese, potassium, iron, phosphorus, magnesium, zinc, copper, sodium);
• niacin;
• essential oils;
• synergin.

Wasabi contains unique substances called isothiocyanates. They make the product so spicy. Their use contributes to the elimination of diseases such as asthma, colds. With its help, you can alleviate the condition during anaphylactic shock.

Isothiocyanates, which are part of Japanese horseradish, are valued for their antibacterial properties. With their help in the mouth, you can stop the growth of the number of bacteria, prevent caries. They also successfully fight against staphylococcus and E. coli. That is why wasabi is served with sushi. After all, among the ingredients of this dish there is raw fish.

Beneficial features

Useful properties of Japanese spicy mustard are diverse:

Despite many positive properties Japanese mustard, the product also has its own contraindications. Firstly, you should not get involved in the use of this paste. Only in small quantities it can positively affect the state of the body.

Secondly, you should completely abandon the spicy mustard from Japan to the following people:

• suffering from problems with the stomach and pancreas;
• having liver disease;
• intolerant of any kind of spices.

Where is it applied?

Spicy green mustard is used not only in addition to sushi. There are many other Japanese dishes where this seasoning is found. So, often such horseradish is combined with soy sauce. True, you need to add it in small quantities. Otherwise, it will completely kill the whole taste of the main components.

So, wasabi can be used to prepare:

• Soba noodles.
• Vegetable salad. Must be with spicy mustard add sesame seeds to it.
• ice cream.
• Potato chips.

Not only in recipes you can find wasabi. Green mustard is used in cosmetology:

• Wasabi massage helps prevent blood clots. In addition, this procedure will well cleanse the skin of toxins.
• Wrap to normalize blood circulation.
• Body scrub with wasabi paste. This manipulation allows you to get rid of impurities, as well as make the skin smooth and elastic.

Nutritionists to their patients who want to lose weight overweight, are also advised to include wasabi in the diet. This green mustard has low calorie. And its aroma can suppress appetite. Therefore, a person will eat much less.

Green mustard (as wasabi is called in Russia) is used in many recipes today. Therefore, now it is not only a seasoning for sushi, but also useful ingredient other dishes.

Who today does not know about famous sauce wasabi! It has gained extraordinary popularity thanks to sushi, as it is the traditional addition to this dish. Although it must be said that in Japan itself this seasoning for sushi began to be served relatively recently, only from the beginning of the last century.

What is wasabi?

Wasabi is a type of horseradish. It has heart-shaped leaves. This crop belongs to the cabbage family. This plant grows exclusively in Japan. The fact is that it is very whimsical to the conditions of existence: it needs a temperature within + 10 ... + 17 degrees and clean running water. The most valuable plants grow along the steep banks of mountain rivers. Cultivated wasabi, which is grown by gardeners and farmers, does not have such a rich and interesting taste like their wild counterparts.
At the same time, a seasoning made from green horseradish can be found quite rarely and only in very reputable establishments, most often in Japan itself. This is due to the high price of this crop, which, in turn, is due to the characteristics of cultivation.

The cost of 1 kg of Japanese horseradish is 200 euros.

It is quite logical that most Japanese restaurants prefer cheaper imitation sauce, which comes in the form of tablets, powder or paste in tubes.
The sauce, which is passed off as real wasabi, is made from a cheaper variety of this plant - wasabi daikon horseradish. A variety of dyes and spices are added to it, as well as mustard, which gives the seasoning a sharpness and a mild taste.
Daikon is European culture, however, it is also cultivated in Japan.
Outwardly, the two types of horseradish are very different, but their taste is similar. For this reason, cheaper daikon has become popular in restaurants.
It should be remembered that inexpensive establishments use seasoning made by chemical means. Most often, it does not contain this at all. useful culture. Even in the most quality fakes the percentage of wasabi or daikon does not exceed 2.

Compound

Both varieties of Japanese horseradish are very useful. They contain vitamins required for the normal functioning of the human body. Among them:

• vitamin A, necessary for beautiful skin and good eyesight;
• B vitamins that affect the normal functioning of the immune system;
• vitamin C, or ascorbic acid;
• niacin, thiamine, folic acid, pyridoxine;

This seasoning also charges the body with a variety of trace elements, namely:

• calcium;
• potassium;
• copper;
• zinc;
• manganese;
• magnesium.

In addition, this sauce contains a large number of isothiocinates, which are able to protect teeth from caries. The fact is that this element has a depressing effect on a group of bacteria that provoke various diseases of the dental cavity. This effect complements raw fish, which incredibly enhances antimicrobial properties sauce.

calories

This product has a fairly low calorie content, which does not exceed 109 kcal.
This seasoning has a perfectly balanced amount of proteins, fats and carbohydrates. These elements are contained in the product in the following ratio. So, 100 grams of the product contains:

• 4.8 g protein;
• 0.63 g fat;
• 23.54 g of carbohydrates.

Useful properties of honwasabi

Real Japanese wasabi, or honwasabi, is incredibly beneficial to human health. With the widespread use of this seasoning in food, scientists associate the excellent health and high life expectancy of the Japanese.
The rhizome of Japanese horseradish is rich in a whole range of useful substances. Probably the most famous is the ability of this plant to block the reproduction of cancer cells and destroy them. Isothiocyanates, which give the root a sharp and very specific taste, are natural antioxidants. Their action is really unique: without damaging healthy cells, they inhibit the formation of metastases. There are cases when people who introduced this seasoning into their diet, this disease completely receded.
Also, this culture, thanks to the same isothiocyanates, is very effective in asthma and anaphylactic shock.
Scientists around the world agreed that the active use of this seasoning by the Japanese ensures excellent dental health, because representatives of this nationality practically do not have caries.
This plant is now under the close attention of Japanese scientists. They conduct a large number of studies, the purpose of which is to comprehensively study the effect of the root of this culture on the human body. Scientists hope to develop drugs based on it for diseases such as hay fever, tooth decay, asthma, arthritis, allergies and, of course, cancer.
The use of wasabi is not only a way to prevent a wide variety of inflammation in the body, but also has a powerful antibacterial effect. Thanks to this, it is able to prevent food poisoning. This is probably why the Japanese can afford to eat a large amount of raw fish.
This plant, when eaten, slows down the aging process of the body. It is with this that the longevity of the Japanese is associated. The root of this culture is also sought to be used in cosmetology. Today, active research is being carried out in this direction.

Contraindications

Wasabi should be consumed moderate amounts. Otherwise, this plant will bring the body not only incredible benefits, but also significant harm.
The severity, which is caused by the presence of therapeutic isothiocinate, can also provoke problems with the functioning of the gastrointestinal tract, causing ulcers, cholecystitis, pancreatitis and other diseases. It is also quite possible to increase pressure and problems with the cardiovascular system.

Use in cooking

The first information about the use of rhizome this plant for food date back to 1396. In ancient manuscripts, it is reported that it was brought as a gift to the future shogun as a symbol of his strength and longevity.
IN Japanese cuisine the culture is fully used: stems, flowers, and leaves are used. Of these, a dish such as tempura is prepared.
It is necessary to prepare and process this plant in minimum quantities. Like ordinary horseradish, it very quickly loses its taste and aroma, as well as its healing properties.

Wasabi is a plant belonging to the cabbage family. Wasabi grows on river banks. And because of the peculiarities of the growing conditions of this plant, it is grown only in Japan. Wasabi is made from the root of this plant. More intense spicy taste possesses the upper part of the root. During its manufacture, the root is dried and very finely chopped. The sharpness of this seasoning resembles the sharpness of mustard. This seasoning is an addition to sushi, emphasizing its spiciness. Wasabi has not only a specific and spicy taste, but also has positive impact on the body. What are the benefits of wasabi?

Wasabi Benefits:

Wasabi contains vitamins C, B6, A, as well as fiber, glycoside, proteins and minerals: magnesium, phosphorus, potassium, zinc, iron, manganese, calcium, copper. This seasoning is very useful for teeth, as it contains isothiocyanates. These substances prevent tooth decay, and also prevent the appearance of microbes, causing caries. Thanks to these substances, wasabi is also used to avoid cancer chest, stomach and intestines. Wasabi has anti-tumor and anti-asthma properties. Avoid blood clots blood vessels This spice will help. Adding wasabi to food is also a way to fight asthma. Due to its antimicrobial properties, it is consumed with raw fish. This avoids the occurrence of various infections. Wasabi provides prevention of diseases such as atherosclerosis and prevents complications in cardio - vascular diseases. At food poisoning it can be helpful too. The pungency of wasabi leads to improved stomach function and digestion.

Wasabi Harm:

If this seasoning is in large quantities, then even healthy body will react by raising blood pressure. It is not recommended to use it for people with diseases such as stomach ulcers, gastritis, glomerulonephritis, cholecystitis, pancreatitis. Since wasabi can exacerbate these diseases. By consuming wasabi extract in food, you can have a good and in a safe way cleanse the liver. Wasabi powder is recommended to be taken as a supplement for people with alcohol and drug addiction. This seasoning can help relieve the symptoms of anaphylactic shock.

You know well what wasabi is, or you don't know at all. We think wasabi is green burning paste, which is served with sushi. In most cases, it is only a powder, diluted to a paste with a sharp original taste.
Most wasabi served outside of Japan is a mixture of horseradish, mustard, and food coloring.

Even in Japan itself, the cost of real wasabi is very high, and you will most likely get a mixture of the same horseradish and some real wasabi. What Wasabi Really Is and Why It's So Expensive

What is wasabi

Wasabi is herbaceous plant with a developed rhizome, Japanese eutherema, growing along the banks of mountain rivers in cold running water. Cultivating wasabi is quite expensive due to the whimsical nature of the plant. It is known that in Japan this plant began to be used from the 10th century.

The taste of wasabi is a mixture of mustard and hot pepper. The plant itself has strong bactericidal properties, so it was consumed along with raw fish. Wasabi root was rubbed, mixed with soy sauce and, dipping pieces of raw fish in the resulting sauce, they were eaten fearlessly.

Today wasabi is not only green paste, this and , and sauce for fish dishes. The taste of real wasabi is different from the taste of horseradish. Connoisseurs say he has more herbal taste. The taste is burning, but does not have a lingering aftertaste that burns the throat.

Wasabi is difficult to cultivate, few interesting facts about the plant

• Wasabi requires a lot of water to grow. But the plant does not just have to be in the water, like, for example, a lily, but the water must be running and at a certain temperature.
• Too much humidity, wrong temperature regime or the composition of top dressings can nullify all efforts to grow finicky wasabi and destroy the crop.
• Wasabi takes a long time to mature. The root grows slowly, about 3 cm per year.
• Plants located in large groups are prone to various diseases.
• Only 5% of restaurants in the world can offer you real wasabi, the remaining 95% will serve you a mixture of European horseradish root, mustard and food coloring.

Wasabi farmers need to be very patient. But their efforts will be rewarded. The cost of one kilogram of wasabi root in the wholesale market is about $160, and despite all the difficulties, the cultivation of wasabi remains one of the most profitable businesses.

In addition to this article, check out the photos taken at Japan's most famous wasabi farm near Nagano. This farm, with its water mills and picturesque scenery, is an attractive tourist destination.

Wasabi grows in running water.

Water mills create the necessary flow of water.

Useful properties of wasabi

Wasabi is rich in phytonutrients, organic compounds with beneficial properties. Wasabi contains isothiocyanates ( mustard oils), are powerful antioxidants that fight cancer cells. These substances are responsible for the bitter, pungent taste of wasabi.

Found in all plants of the cruciferous family: cabbage, horseradish, mustard, etc. That is why doctors recommend including plants of the cabbage family in your diet at least 2-3 times a week.

1. Wasabi has antibacterial properties. Eating can stop the growth of pathogenic bacteria, which is why wasabi is eaten with raw fish.
2. Wasabi is good for teeth, as it stops the development of caries.
3. Wasabi is rich in vitamins C, B6, B5, B2, B1, minerals - zinc, manganese, iron, phosphorus, sodium, calcium, potassium.

Wasabi leaves and flowers are also edible. They are used in salads and dressings. Real wasabi loses its flavor quickly. Therefore, the root is rubbed and sauces are prepared with it right before serving.

IN Japanese restaurant you can be served a thin strip of real wasabi root with raw fish sushi, or real wasabi is added to the sauce. The higher the percentage of real wasabi, the more expensive the product will be. Knowing what real wasabi is, not everyone will be lucky enough to try it in the original.