Ingredient
wasabi
Wasabi is a very widespread spice, particularly in Japan, where it is often used to season meat and fish dishes, as well as for aperitifs and desserts. Wasabi, which is generally marketed in the form of powder and paste, is obtained from the Wasabia japonica plant, and more precisely, from the rhizome of the latter. From the point of view of the perceived sensations, wasabi has a particularly marked effect more on the nose than on the mouth, and the same would also be coveted for its ability to stimulate digestion and, furthermore, it would also have an important antibacterial property.
Use in cooking
It is possible to use wasabi in general to season second courses based on meat, fish, eggs, or even soy sauces, as well as aperitifs and biscuits.Preservation
As with most spices, wasabi must also be stored in airtight containers, placed in a cool, dry and dark place.Curiosity
Wasabi in Japan is also nicknamed namida - i.e. tear - due to the fact that eating a large quantity of it leads to tearing of the eye.Start shopping
