WASABI

Specifications

Wasabi is a great compliment to almost any asian dish. wasabi is a root vegetable that is grated intou a green paste m. wasabi powder has to be mixed with water to become a paste . wasabi has astrong. hot flavor which dissipates within a few seconds and leaves no burning aftertaste in your mouth

Wasabi is generally sold either in the form of a which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel tubes. The paste form is usually just horseradish, since fresh wasabi is extremely perishable and more expensive than horseradish. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, chefs usually put the wasabi between the fish and the .

Fresh leaves of wasabi can also be eaten and have some of the hot flavor of wasabi roots.

The burning sensations it can induce are short-lived compared to the effects of , especially when is used to remove the spicy flavor. The sensation is felt primarily in the nasal passage and can be quite painful, though it generally only lasts a few seconds.

Inhaling or sniffing wasabi vapor has an effect like , and this property has been 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 being sprayed into his sleeping chamber.

Wasabi is often served with or , usually accompanied with soy sauce. The two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. (, soybeans or peas) may be roasted or fried, then coated with a wasabi-like mixture and eaten as a snack.