by Brittany Russell |
Winter has set in with cold temperatures, and it is important to keep our body temperatures up – from the inside, out. Spicy foods and seasonings can help boost blood circulation, keeping the body warm.
Incorporating wasabi is just one such food that will keep you toasty this cold winter season. The heat in wasabi is different from chili pepper, which burns the tongue. Wasabi’s strong sensation is typically felt in the sinus cavity.
Wasabi, also known as Japanese horseradish, is an essential condiment in Japanese cuisine. It often accompanies sushi, sashimi, noodle dishes and seafood. This is no accident either – wasabi is considered effective in preventing food poisoning. It contains an anti-bacterial agent that stops the growth of certain strains of bacteria. In addition to being a stomach aide, it also contains anti-inflammatory agents that prevent platelet application in the body. Wasabi may one day be associated with treatments of arthritis, asthma and allergic reactions.
True wasabi can grow in the ground, but is more commonly cultivated in water. It grows naturally in Japan along streambeds in mountain river valleys. Most of the wasabi served today is horseradish dyed green, or a mix of horseradish, mustard and chlorophyll (a green pigment found in most plants). The powdered wasabi is made from horseradish powder, mustard powder and food colorings. The Japanese brands of tubed wasabi may include both real wasabi and western horseradish.
A note about horseradish
The horseradish plant is an herbaceous-perennial with long, spiky leaves and large white roots. Occasionally tiny white flowers bloom during the summer. The roots are long, fleshy and white in color.
Often used in the Middle Ages, horseradish can treat a variety of ailments including digestive problems, gout, swelling and arthritis. It became a popular flavoring in Northern Europe, used like mustard to accompany oily fish. It has also been used to spice pickles and ketchups, and more recently as a dip or topping with roast beef.
Perhaps you prefer one condiment to the other, or can use them interchangeably – spice up your diet for the warmth your body needs this January!
Recipes:
Barbecue Horseradish Sauce (great with any meat, fish or poultry dish)
Ingredients:
2/3 cup heavy cream
1.5 Tbs. lemon juice
2 Tbs. mayonnaise
1 generous pinch mustard powder
1 Tbs. grated horseradish
Directions: Blend the cream and lemon juice. Add remaining ingredients. Stir quickly to mix well. Chill for 2 to 3 hours before serving.
Wasabi Mashed Potatoes
Ingredients:
1.5 lbs. russet potatoes, peeled and diced
2 heads roasted garlic
1/5 cup butter, at room temperature
1/4 cup heavy cream, warmed
1/4 cup ground fresh wasabi, or ½ cup wasabi paste
Directions: Boil potatoes in salted water for 15 to 20 minutes, until soft. In a bowl, combine potatoes and garlic. Beat in butter and warm cream. Whisk rapidly until potatoes absorb other ingredients. Season with salt. Beat wasabi into the potatoes just before serving.
References:
- allfoodsnatural.com/condiments/spices/331-horseradish-wasabi.html
- wwww.japan-101.com/food/dining_wasabi.htm
- japanesefood.about.com/od/wasabi/a/wasabi.htm
- recipes.epicurean.com/recipe/19844/wasabi-smashed-potatoes.html
