Japanese shit is no sweeter. We make hot Japanese wasabi sauce at home.

Legend has it that in the XII century, an unknown burning root liked the future shogun from Shizuoka. With its light hand for more than 800 years, first in Japan, and then around the world, this plant is used as a seasoning called "fucking Japanese", or eutrame.



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Eutrema Japanese in everyday life is more often called wasabi, referring to the seasoning with this name. As a plant, wasabi is a type of eutrema (Eutrema wasabi or Wasabia japonica) with burning fragrant rhizomes.



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Wasabi not only scratches the throat, but also has a powerful antimicrobial effect - it is not in vain that the Japanese flavor them with raw fish. In addition, scientists have found wasabi many useful properties - from cancer prevention to the fight against tooth decay.



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All connoisseurs of East Asian cuisine know that sushi is served with a spicy Japanese wasabi sauce, but not everyone knows that you can try real wasabi only in Japan, and even then only in expensive restaurants - its price due to the difficulties of growing is very high (it is called honwasabi - "real wasabi").



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In other cases, it is just wasabi - an imitation created on the basis of horseradish, dye and mustard. So,
If you want to know the taste of the core root and all the joy of its real sharpness, try to cook it at home. It will be no worse than sushi bars, even better!

For the preparation of seasonings use three- and four-year roots. It turns out that the criterion of this wasabi is not only species affiliation and life in the “historical homeland”, but also a very complex way of growing.





True wasabi is obtained only when it grows in the coastal zone and is washed with cool (10-17 degrees) running water. Such products cost a lot of money. If the plant was grown on ordinary beds (which is also practiced), it is no longer considered ideal for making sauce.



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For those who decided to personally prepare this sauce, we say that there are many recipes for cooking wasabi at home. Wasabi can be made from fresh root and from special powder. Naturally, the best sauce is made from the fresh root of Japanese horseradish.





If you have become a happy owner of such a root, it is easy to prepare a seasoning from it: wash the root, clean the skin, cut the protrusions and clean the depressions. Then soak it in a very fine grater.



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In fact, it is necessary to rub on the skin of a shark, and on a metal grater, according to experts, it goes completely wrong. It is advisable to eat the seasoning within 20 minutes, since in grated form it quickly deteriorates.

Spicy wasabi with rice vinegar

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The ingredients

• 1 tbsp wasabi powder
• 1/3 tsp sugar
• 1/3 tsp rice vinegar
• 1.5 tbsp cold water

Preparation

1. Pour into dishes of suitable size wasabi powder and sugar.
2. Dilute with water, stirring quickly so that there are no lumps.
3. After that, add rice vinegar and mix well again.
4. Shift the seasoning into a glass and turn it over on a plate with a main dish or in a separate small saucer. After 10 minutes, bring it to the table.

Homemade wasabi with horseradish and lemon juice



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• 1 tsp wasabi powder
• 1 tsp cold water
• 1/3 tsp soy sauce
• 1/2 tsp grated horseradish
• 3 drops of lemon juice

Preparation

1. Add to the glass wasabi powder, water, soy sauce and mix thoroughly.
2. Put horseradish in the mix and add lemon juice. Stir again until homogeneous.
3. Wait 10 minutes for the seasoning to acquire the original aroma and freeze a little.
4. After that, serve to the table with Japanese cuisine.

Do not stir wasabi in soy sauce - this is contrary to Japanese tradition. In the Land of the Rising Sun, they do this: put a drop of wasabi on sushi, and then dip in soy sauce from the fish. Which we recommend.



Whatever you use the wasabi recipe, at home, ready-made paste can not be stored for a long time, since over time its sharpness and aroma decreases. After 2-3 days, the sauce loses much taste and differs significantly from freshly prepared.

As a bonus, we will cite a recipe that has nothing to do with this wasabi, but for its burning taste and emerald hue, it received the joking name “wasabi in Russian”.

The ingredients

• 500g young garlic hands
• 1/2 tsp salt
• 1.5 tbsp vegetable oil

Preparation

1. Collected garlic hands thoroughly wash and remove their hard part. Next, place the arrows on a paper towel to remove excess moisture. Once the arrows are dry, start cutting them arbitrarily.
   
   
   
2. Put the chopped arrows in a blender bowl, add salt, some vegetable oil and all this grinding. It should form a beautiful emerald color paste.
   
   
   
3. Put the resulting mass in a container and place in the freezer. This paste can be stored for a long time and will be a wonderful seasoning for various dishes of meat and fish. You can add it to butter.

Now you know how to make the sauce. wasabi at home. As you can see, there is nothing super complicated in this, it is only difficult to find the right ingredients. But it's still real.

You can make wasabi sauce at home, supplementing with Japanese dishes of your own preparation, or even experiment with the Russians, why not? Inspiration, good luck and, of course, a pleasant appetite!

Editorial "Site" I have prepared for you 7 delicious recipes of sauces without mayonnaise and ketchup. Add variety to your diet!

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