Why Wasabi With Sushi?

Mistakes people make when eating sushi

One of the most common mistakes people make when eating sushi is covering the fish with wasabi. This destroys the delicate taste of the fish. Another mistake is covering the fish with too much soy sauce, which will also turn the fish into a paste. Instead, use a small amount of wasabi and dip the sushi in it.

When eating sushi, make sure you use fresh chopsticks. Ensure they are clean and free of splinters. The wrong chopsticks can cause your rice to change texture, so be careful to use chopsticks that are in good condition. When dipping your sushi in wasabi, avoid rubbing the chopsticks together. This is considered rude and is a sign of poor quality chopsticks.

The wrong way to breathe when eating sushi with wasabi is to breathe through your mouth. The vapor of the spicy condiment can damage your nasal cavity. Breathing in through your nose minimizes the risk of burning and choking. In addition, avoid breathing in the rice grains.

Some people mix wasabi with other condiments, weakening the effects. A proper amount of wasabi should always be served with your sushi. Even if you are dining at a lower-end sushi place, most of them will not mind giving you some extra. Just remember to use it sparingly, and you won’t spoil the taste of your sushi.

Health benefits of wasabi

The pungent flavor of wasabi is the product of enzymatic activation when the plant tissues are crushed during the grating process. Wasabi contains glucosinolates, particularly sinigrin and glucocochlearin. These compounds are tasteless on their own, but they react with an enzyme called myrosinase to form the pungent isothiocyanates.

Recent research has revealed that the isothiocyanates present in wasabi can inhibit the growth of bacteria that cause tooth decay. This chemical, also known as acetic acid, prevents these bacteria from adhering to the teeth. As a result, eating wasabi can prevent and even treat tooth decay.

Another health benefit of wasabi is its ability to fight cancer. According to a 2005 study, wasabi inhibited the growth of breast cancer cells. This nutrient-rich spice is rich in anti-carcinogenic compounds that protect the body against cancer. It is also a source of soluble dietary fiber, which helps clean blood of toxins that promote the growth of cancer cells.

A serving of wasabi contains about 30 calories and 0.2 grams of fat. It also contains trace amounts of vitamins and minerals. However, most people only consume a small amount of wasabi, so the benefits of these micronutrients are minimal. Nevertheless, it is good to know that wasabi is a healthy choice for sushi lovers.

Flavor profile of real wasabi

Real wasabi is a pungent, yet subtle, horseradish condiment that’s commonly served with sushi. It’s made from the rhizome of the Wasabia japonica plant, which is similar to a ginger stem, but grows underground instead of growing on a tree. This spice adds a nice tang to sushi and brings out the raw fish flavors.

Freshly-grated wasabi is more pungent than the imitation version. It hits the palate with a sharp, pungent bite that can be compared to that of hot mustard. However, unlike imitations, real wasabi isn’t as hot as it sounds – instead, it lingers in the mouth for a few seconds before dissipating into a sweet vegetal flavor.

Real wasabi is expensive, and the plant needs to be grown under ideal conditions. A kilo of fresh wasabi costs around $300. However, it’s easy to find horseradish-based wasabi paste at your local sushi restaurant. While it’s more expensive, it provides the same spicy kick.

Aside from sushi, real wasabi is also commonly used to flavor other kinds of food. It’s also used to flavor roasted or fried peanuts, peas, and soybeans. You can serve these dishes as appetizers or snacks.