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A Traditional Spice—Wasabi

- Sep 15, 2017 -

Wasabi is a spice traditionally prepared from a plant from the cabbage family. Its root is used as a spice and has a very strong flavor. The root is smashed up into paste and used as a condiment. Its hotness is more like hot mustard or horseradish than chili pepper, because it irritates the nose more than the tongue. Eating too much wasabi can cause a very painful feeling in the nose. The plant grows naturally in Japan. It is often eaten with sushi.

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Wasabi comes from the Brassicaceae family of flowering plants, and there’s a whole heck of a lot of plants that you know that are part of that family: cabbage, horseradish, and mustards just to name a few. Wasabi is often called Japanese horseradish due to its similarities to that vegetable.

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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.[9] In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.

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Do you like wasabi? I'm sure this special flavor can increase your appetite. So how about try our wasabi style dishes? Like...

Octopus With Wasabi

http://www.sushiseafood.com/seasoning-crawfish/the-most-popular-prod-uct-for-japanese.html

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Boiled Octopus With Wasabi

http://www.sushiseafood.com/seasoning-cephalopod/seasoning-octopus/the-cooked-octopus-which-is-the-best-material.html

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Scallop Column With Wasabi

http://www.sushiseafood.com/seasoning-shellfish/seasoning-scallop/kaibashira-scallop-shell-seasoning-scallop.html

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