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Wasabi adds some spice to this Japanese recipe for Ochazuke. Sauces and Dressings It makes perfect sense.
I mean, this is where we were introduced to wasabi—as part of a dipping sauce for sushi! Wasabi can be used in exactly the same way, marrying the other flavours and helping balance out the salt and acid.
It works wonderfully with mirin and yuzu, and of course your old favourite soy. Prefer something from Southeast Asia? Mix it with some soy and fish sauce and a little ginger and use it as a dipping sauce for spring rolls or over a prawn salad.
Try out this Japanese recipe for homemade Wasabi Mayonnaise. Available everywhere in Japan, this is a beefy-tasting potato chip with a wasabi kick.
Pringles has also released a limited-edition wasabi flavor, and there are wasabi pretzel sticks. Then of course there are the divisive wasabi peas. More food for thought Asian Pantry.
For centuries authentic wasabi Wasabia japonica has been used in Asia for a number of health reasons. It is only in the last decade that these health benefits have been investigated in the West.
Kills harmful food borne bacteria Reduces blood pressure Kills cancer cells Improves bone strength Improves liver function Detoxifies the body of free radicals Improves gut actions Naturally Anti-Viral, Anti-Microbial, Anti-Bacterial Stimulates the bodies natural immune system.
Botanical drawing of Wasabia japonica roots trimmed. Only noticed after 2nd World War when the Allies moved into Japan en masse.
Even then it was only used as a condiment and nothing was mentioned about the health benefits. The initial use was described as only used to combat potential bacterial contamination of fish caused by the transport time of fish from the coast to the Japanese cities and inland towns.
The Allies brought wasabi back to the west, but it was the made up product designed for Western palates. This has continued to the present day.
Now though, even the Japanese public have succumbed to the year-old lie and the majority have never eaten or even seen authentic wasabi — they only know the coloured European horseradish.
It was when the first scientific paper was published showing that wasabi was capable of affecting tumours in mice. This work was done in Japan where some scientists had decided to follow up on some old wives tales about the health benefits of wasabi.
Much to the surprise of the scientific community at large the old wives tales might actually turn out to have some substance behind them. While wasabi showed some success, research was discontinued because wasabi was regarded as a rare and difficult to grow herb and therefore unsuited to mass production for pharmaceutical use.
What happened next to the fortunes of wasabi was not unusual in terms of science and commercial interests.
No work was being done on wasabi extracts except as they related to food because no one thought there was money in it. Even then, it was piecemeal and carried out by Ph.
No funding was available from any Government Science Funding Agencies for any work and interest in wasabi died. It was in that interest in wasabi gathered strength when it was found that one unique compound naturally occurring in wasabi, but in no other vegetable, was 40 times more potent in fighting cancer than the other best vegetable extract.
There are three unique compounds found in wasabi that are not found in any other vegetable. The interesting thing about these compounds is that they are difficult to synthesis and extract from the plant, and once produced are very volatile and difficult to store.
This indicates that getting these powerful cancer killing drugs into the population at large through the normal laboratory produced supplements or pharmaceutical was going to be difficult.
Together with the fact that wasabi used as a food item in the West is minimal, a large education program needs to be implemented — assuming that wasabi is available in large enough quantities.
In a couple in New Zealand started to get involved in the growing of wasabi as a food product with a view to exporting their product to Japan and Asia.
The combinations are endless. But, right now, back to this one! Looking for ingredient variations turns into a kind of scavenger hunt for me.
How many different kinds of anything can I fit in my cart? A bunch! I use the smaller carts to help curb this but it is always in vain.
Walking down the cracker aisle, I start throwing in every type of cracker and chip I can find. Then grouping foods in the cart, mixing and matching, and shuffling them around to see what combinations jump out at me.
Then I buy them all and take them home. No wonder the door on my snack cabinet at home broke off. Potato sticks case in point. Rice Chex cereal is a given, sesame thin crackers are a natural way to go, chow mein noodles jump out at me, and the last can of wasabi peas are begging me to take them home.
Toss them all together and I have a great start to the wasabi Chex mix. On to the sauce! The base recipe for the sauce is butter, Worcestershire, garlic powder, onion powder, and a seasoned salt.
This is a great start and easy to add some Far East flavors to it. Switching Worcestershire for soy sauce and ground ginger for garlic powder is super easy.
The soy sauce is salty enough so I add just a tad of plain salt. A dash of sesame oil replaced a little of the butter and a generous amount of wasabi sauce to up the spice factor.
Wasabi peas are forever on my mind so more wasabi sauce is the way to go! My favorite part of this wasabi Chex mix is the sesame seeds.
They are small, crunchy, and because of the sauce, stick to the crackers and wasabi peas for even more texture!
The sesame seeds that are not fortunate enough to stick and fall to the bottom of the container, are scooped up and added to my salad.
Or just right in my mouth…. Thank you! This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.