Wasabi
From Wikipedia, the free encyclopedia
For other uses, see Wasabi (disambiguation).
| Wasabi | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Eutrema |
| Species: | E. japonicum |
| Binomial name | |
| Eutrema japonicum Matsum. | |
Wasabi (わさび（山葵）?, earlier 和佐比; Eutrema japonicum/"Wasabia japonica")[1] is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,[2] although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages 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.[3] The origin of Wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture.[4]
Contents
[hide]Uses[edit]
Wasabi is generally sold either as a stem, which must be very toothpaste tubes.[5] Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem[6][7] of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
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 flavour in 15 minutes if left uncovered.[8] 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 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.
Surrogates[edit]
Wasabi is difficult to cultivate, and that makes it quite expensive. Due to its high cost, a common substitute is a mixture ofhorseradish, mustard, starch and green food coloring. Outside Japan, it is rare to find real wasabi plants. Often packages are labeled as wasabi while the ingredients do not actually include wasabi plant. Wasabi and Horseradish are similar in taste and pungency due to similar Isothiocyanate levels.[9] The primary difference between the two is color with Wasabi being naturally green.[10] In Japan, horseradish is referred to as seiyō wasabi (西洋わさび?, "western wasabi").[11] In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.[12]
Chemistry[edit]
The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced byhydrolysis of natural thioglucosides (conjugates of the sugar glucose, and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.[13][14][15] The same compound is responsible for the pungency of horseradish and mustard.
The unique flavor of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides into glucose and methylthioalkyl isothiocyanates:[13][14][16]
- 6-methylthiohexyl isothiocyanate
- 7-methylthioheptyl isothiocyanate
- 8-methylthiooctyl isothiocyanate
Research has shown that such isothiocyanates inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.[17]
Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm 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.[18] 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.
No comments:
Post a Comment