"Wasabi Wasabi (; ""Eutrema japonicum"" or ""Wasabia japonica"") or Japanese horseradish is a plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are ""E. japonicum"" 'Daruma' and 'Mazuma', but there are many others."
"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. In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor. Fresh wasabi leaves can be eaten, having"
"composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ""daikon"", shredded into long thin strands, or single leaves of the shiso (perilla) herb. Sashimi is popularly served with a dipping sauce (soy sauce) and condiments such as wasabi paste, grated fresh ginger, grated fresh garlic, or ponzu for meat sashimi, and such garnishes as shiso and shredded daikon radish. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi. Another way to flavor soy sauce with wasabi is to place the"
"acids in its tissues, including formic acid, make the plant unpalatable to livestock. Young red sprouts are used as a sashimi garnish, and are known as . Though livestock do not eat the wild type, some insects do, giving rise to the Japanese saying , which may be translated as “There is no accounting for taste.” or more narrowly “Some prefer nettles.” The seeds of the water-pepper may be added to wasabi. Water-pepper sauce are known as is a sauce traditionally made from finely chopped water-pepper leaves, soaked in vinegar, and a small amount of steamed-rice. Occasionally, the juice from"
"saved the wasabi industry in Shimane Prefecture. For water-grown wasabi only, in addition to local species native to Hikimi, there is Daijin, which is bred from native varieties from elsewhere in Japan. Misawa, which was developed in 2002, is used for soil-grown wasabi only. Processed products of water-grown wasabi include additive‐free wasabi paste, Japanese yam paste mixed with wasabi, sausages containing wasabi, and other things. Soil-grown wasabi is used mainly to make wasabi paste. Soil-grown wasabi's leaves, stems, and flower parts are also used as ingredients of pickled products such as ""shōyu-zuke"" (soy sauce pickles), ""sakekasu-zuke"" (pickles in sake lees),"
"wasabi mound into the soy sauce dish and then pour it in. This allows the wasabi to infuse the soy sauce more subtly. A reputed motivation for serving wasabi with sashimi (and also ""gari"", pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood. Other garnishes, more common in Japan than overseas, include red water pepper sprouts and a small chrysanthemum . The chrysanthemum, unlike other garnishes, is not intended to be eaten, and in cheap service (such as at supermarkets) may be substituted with a plastic flower. To highlight the fish's"
"discretion, even when there is wasabi already in the dish. Sushi Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice. It is often prepared with seafood, such as calamari, eel, or imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is sometimes confused with ""sashimi"", a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as ""narezushi"""
"the spicy flavor of wasabi stems. Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack. In Japan, it's called 'wasabi-mame'. 'mame' means bean. Wasabi favours growing conditions that restrict its wide cultivation (among other things, it is quite intolerant of direct sunlight, requires an air temperature between 8°C (46°F) and 20 °C (70°F), and prefers high humidity in summer). This makes it impossible for growers to fully satisfy commercial demand, which makes wasabi quite expensive. Therefore, outside Japan, it is rare to"
"The viscosity of wasabi is believed to help retain pungency and flavor compounds after being grated, and keeps its quality longer. At the same time, wasabi goes well as a sushi topping or in a sushi rice ball. For example, watery sushi toppings such as herring roe or abalone easily slide from a sushi rice ball, but wasabi makes sushi toppings hard to slide down. Viscous Hikimi wasabi works especially well. Regarding the color of grated wasabi, residents of Tokyo prefer the deep green wasabi produced in Shizuoka Prefecture, whereas residents of the Keihanshin region (the Kyoto–Osaka–Kobe area) prefer the"
"Japan on salmon, pork and other sushi cuts. True wasabi has anti-microbial properties and may reduce the risk of food poisoning. The traditional grating tool for wasabi is a sharkskin grater or ""samegawa oroshi"". An imitation wasabi (""seiyo-wasabi""), made from horseradish, mustard powder and green dye is common. It is found at lower-end ""kaiten-zushi"" restaurants, in bento box sushi and at most restaurants outside Japan. If manufactured in Japan, it may be labelled ""Japanese Horseradish"". Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea (""ocha"") is"
"the world, especially in the countries with coastal areas. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded"
"Japan, wasabi is cultivated mainly in these regions: There are also numerous artificial cultivation facilities as far north as Hokkaido and as far south as Kyushu. As the demand for real wasabi is very high, Japan imports an amount from Taiwan, Korea, Israel, Thailand and New Zealand. In North America, a handful of companies and small farmers cultivate ""Wasabia japonica"". In Europe wasabi is grown commercially in Iceland and the UK. Wasabi is often grated with a metal ""oroshigane"", but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse"
"Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free. Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ""Aspergillus oryzae"" or ""Aspergillus sojae"" molds. Soy sauce in its"
"Sushi Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice. It is often prepared with seafood, such as calamari, eel, or imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is sometimes confused with ""sashimi"", a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as ""narezushi"" ( – ""salted fish""), stored in fermented rice for possibly"
"the sushi upside-down, one can baste the sushi in soy sauce using ""gari"" (sliced ginger) as a brush. Toppings that have their own sauce (such as eel) should not be eaten with soy sauce. Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and etiquette suggests eating the sushi as is, since the chef is supposed to know the proper amount of wasabi to use. However, today wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their"
"Wasanbon Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants grown locally in Shikoku, called taketō (竹糖) or chikusha (竹蔗). It is expensive. It is a light golden colour, with granules slightly larger than icing sugar and has a unique aroma and flavour, with butter and honey overtones. It is used in making sweets and yōkan, as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home. It is"
"maki"", pickled vegetables (""tsukemono""), fermented soybeans (""nattō"") in ""nattō maki"", avocado, cucumber in ""kappa maki"", asparagus, yam, pickled ume (""umeboshi""), gourd (""kanpyō""), burdock (""gobo""), and sweet corn (possibly mixed with mayonnaise) are also used in sushi. Tofu and eggs (in the form of slightly sweet, layered omelette called ""tamagoyaki"" and raw quail eggs ride as a ""gunkan-maki"" topping) are common. Sushi is commonly eaten with condiments. Sushi may be dipped in shōyu (soy sauce), and is usually flavored with wasabi, a piquant paste made from the grated stem of the ""Wasabia japonica"" plant. Japanese-style mayonnaise is a common condiment in"
"light green wasabi produced in Shimane Prefecture. The largest company of processed wasabi manufactures and sells two different colors of powdered wasabi for business use. One is the western Japan style, and the other is eastern Japan style. The western Japan style of wasabi is lighter colored than wasabi from eastern Japan. Farm-grown wasabi is mainly grown on the slopes of forests where broad-leaved trees grow. The broad-leaf trees naturally adjust the sunlight suitable for growth of wasabi by blocking strong sunlight in the summer, and allowing weak sunlight through after the leaves fall in the winter. The fields are"
"Wasabi (restaurant) Wasabi is a fast food restaurant chain based in the United Kingdom, focused on Japanese food, especially sushi and bento, and operating in London and New York. Wasabi was founded in London in 2003 by Dong Hyun Kim, a Korean entrepreneur. In October 2016, the company secured £25 million in debt financing from HSBC to support expansion. As of January 2015, they had 37 outlets in central London, and had opened their first one in New York. In June 2015, they opened in Cambridge. As of February 2018, Wasabi has a total of 61 branches around the world."
"Yakisoba Yakisoba ( ), literally ""fried buckwheat"", is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century. Yakisoba is prepared by frying ramen-style wheat noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavored with yakisoba sauce, salt and pepper. It can be served with a variety of garnishes, such as ""aonori"" (seaweed powder), ""beni shōga"" (shredded pickled ginger), ""katsuobushi"" (fish flakes), and mayonnaise. ""Yakisoba"""
"Hikimi wasabi Hikimi Wasabi () is a variety of wasabi cultivated in Hikimi Town (now part of Masuda City), Shimane Prefecture, Japan. Wasabi cultivation in Hikimi began in 1818 and by the early Shōwa era (1926–1989) reached an annual production of 300 metric tons (330.7 US tons). Of the wasabi from Shimane, 90% came from the town of Hikimi At the time, Shimane Prefecture was one of the top producers of wasabi in Japan. The two top areas of wasabi production were Shizuoka Prefecture in the East and Shimane Prefecture in the West. Hikimi's wasabi production declined due to numerous"
"Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. The dish originates from the former mining town of Ikuno, Hyōgo Prefecture, Japan. There was a French engineer who worked for the mine in 1868 and improved it. Hayashi rice has a western influence with the use of demi-glace"
"liquid out of those solidified pieces. The pieces are then washed and kneaded with water 4 or 5 times, to refine the sugar in them and make it whiter. The pieces are then dried quickly so that the sugar does not ferment, and then they are crushed and sieved into a fine sugar. Wasanbon Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants grown locally in Shikoku, called taketō (竹糖) or chikusha (竹蔗). It is"
"Since October 2017, Wasabi has also been opening sushi counters in some M&S stores. Wasabi (restaurant) Wasabi is a fast food restaurant chain based in the United Kingdom, focused on Japanese food, especially sushi and bento, and operating in London and New York. Wasabi was founded in London in 2003 by Dong Hyun Kim, a Korean entrepreneur. In October 2016, the company secured £25 million in debt financing from HSBC to support expansion. As of January 2015, they had 37 outlets in central London, and had opened their first one in New York. In June 2015, they opened in Cambridge."
"and often red wine, but is unknown in western countries. In fact, it contains ingredients popular in Japan: slices of beef (Hyōgo Prefecture is also famous for its Kobe beef), rice and demi-glace sauce (among others). It can be compared to another popular dish, the Japanese style hamburger steak with demi-glace sauce. Another variation is the Omuhayashi, a combination of Omurice and Hayashi rice. It also resembles a Japanese curry and usually appears on menus alongside curry. There is some debate regarding the origin of the name of this dish: ""Hayashi"" rice is one of Japan's most popular Western-style dishes."
"for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber. The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency. Wasabi is normally consumed in such small quantities that its nutritional value is negligible. The major constituents of raw wasabi root are carbohydrates (46%), water (32%), and fat (11%). Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions. In"
"Kasundi Kasundi is the Asian or Bengali variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine. Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce. It is highly pungent, and is capable of exciting the nasal passage and bringing tear to eyes like wasabi. The description of variously by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going"
"is higher or lower than that. Therefore, water-grown wasabi in ""Keiryū""-style fields goes through periods of growth and rest similar to annual growth rings on trees. The flavor and appearance of Hikimi wasabi are described as: Regarding this sweetness, Hoshi Norimitsu, a former executive chef of the Hotel Okura, stated: ""Hikimi Wasabi is not only posses a strong pungency, but also contains sweetness in the sharpness. I think it is because Hikimi wasabi spends time in snow. Well ... people have said for years that Japanese radish (daikon) which is preserved in the snow is sweeter. Wasabi is the same."""
"Donburi The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ""dashi"" flavored with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For ""oyakodon"", Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ""gyūdon"", Tsuji recommends water flavored with dark soy sauce and mirin. Donburi can be made from almost any ingredients, including leftovers. Traditional Japanese donburi include the following: Gyūdon, literally beef bowl, is a Japanese dish consisting of a bowl of"
"divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not"
"Yubeshi Yubeshi () is a type of wagashi (Japanese confection). It has several flavor and shape variations, most commonly walnuts or Japanese citrus (usually yuzu), and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor intensive. A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from"
"and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock. Outside Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. The stock might include ingredients such as ""negi"", carrot, potato and ""daikon"" radish. In some versions of the dish, chicken stock, Western-style fish stock, and other non-""dashi"" bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases"
"from Japan to many countries. It was available initially at Asian, and especially Japanese, food shops and restaurants, and can be found in supermarkets, health-food stores, and other nonspecializing suppliers. Kombu is sold dried (""dashi konbu"") or pickled in vinegar (""su konbu"") or as a dried shred (""oboro konbu"",""tororo konbu"" or ""shiraga konbu""). It may also be eaten fresh in ""sashimi"". Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make ""dashi"", a soup stock. ""Konbu dashi"" is made by putting either whole dried or powdered kombu in cold water and heating it"