Wasabi
Wasabi is traditionally used to garnish sushi and soba noodle dishes in Japan.
Wasabi is a member of the cabbage family and closely resembles horse radish. Wasabi has
a distinctive flavour and is use to add flavour to Japanese food. Wasabi has bright
green colour which gives an added visual dimension to Japanese foods. Wasabi has
a smooth, soft and aromatic finish.
Wasabi can be spread on fish which can then be dipped into soy sauce so that
the sauce does not touch the wasabi. Good wasabi isn't just spicy, it also has
a sweetness and fragrance that is unique to wasabi.
Other Wasabi Uses
Wasabi can also be mixed with soy sauce, this is called wasabi joyu, and used
as a dipping sauce for the raw fish, or poured into a bowl of Japanese noodles.
Tofu topped with soy sauce and prepared Wasabi is an example of another traditional
food using Wasabi. Wasabi leaves pickled in sake brine or soy sauce are popular
accompaniments to white rice.
|
