wasabi

[Guest guest]

hiya,

I just signed on to this list, so the article below may have been posted and

discussed before..

if so, apologies...

if not, I wrote up this post for another group a week ago...part of a

dialogue on horseradish and wasabi, which was stimulated by wasabi's

appearance as a quiz answer on a National Public Radio show, due to new

research indicating its anti-microbial (or was it anti-bacterial..i *still*

am not sure)... ;-) Joanie

~~~~

 

okay, perhaps it was anti-bacterial, and not anti-*microbial*..I am now not

sure...

check out this...(and make sure you get the whole address)

http://www.thasegawa.com/web/thusa.nsf/f27d065e6141cf38852567a0007a24db/e957

68596bea2b0d852567a0007a8820?OpenDocument

 

but first, I found my other wasabi container, and the ingredients, in

order, are-

Horseradish,

Japanese Wasabi Root

Gardenia....

 

ok, from the above link

" T. Hasegawa Company Ltd.- Technical Research Center- Kawasaki, Japan

By Shinobu Gocho, Ph.D.

Anti-bacterial Effect of Aroma Products

Past, Present, Future

 

Why do aroma products exhibit an anti-bacterial effect?

 

Plants appear to create aromatic chemicals to protect them and perpetuate

their species. Unlike animals, plants can not move nor do they possess

immune systems. Therefore, we assume that their aromas protect them from the

attack of bacteria, animals, and other plants while they are growing. Their

aromas also attract animals that help them with pollination, and further,

with the distribution of seeds. "

 

<snip lots of interesting and pertinent stuff to mustard, a close relative

of horseradish, and a whole lot of other spicy aromas>

 

" There is a test result by the Soviet scholar Tolkin, which supported the

Fittonchid experiment that a boiled egg placed in a sealed container, with

mustard, did not spoil for over 25 years. After referring to this result,

Iwanami conducted a similar experiment, and confirmed that mustard aroma

vapor will dramatically increase shelf life. Even though we had many

interesting reports about how the vapor anti-bacterial effect has a stronger

effect than direct contact method, we still did not know how this system

works. "

 

<now to wasabi again>

 

" Aroma generated from Wasabi, Perilla, and Bamboo leaves have an

anti-bacterial effect, and delay sashimi from spoiling. Wrappi////ice balls

with bamboo leaves also helps rice balls last longer. Man has utilized this

aroma vapor to preserve foods; wisdom learned from life experiences.

In order to further develop and utilize this vapor contact method for food

preservation and so on, we thought that we needed to clearly grasp the

characteristics of the anti-bacterial effect, and accordingly conducted the

following experiment. "

 

<snip the experiment with too many pictures and graphs to even think about

here>

 

" The incident reported by Tolkin of the boiled egg with mustard not spoiling

for 25 years, had presumably happened due to the mustard vapor adhering to

the surface of the egg, which prevented the egg from surface decomposition.

Since there was no bacteria inside, the egg did not go bad for a long time. "

~~~~

well, anyway, this is just the first of many articles i found about this

using key words wasabi and microbial before my computer crashed *3* times

due to my tendency to do too much at once...there is quite a bit on

mustards...horseradish, wasabi, and others, and their anti-bacterial and/or

anti-microbial ( I haven't studied enough to make a clear statement)

properties..but I really gotta get back to assembling my slide show on

" weeds " here...I do

procrastinate too much...Joanie

[Guest guest]

Hi,

 

I am having trouble finding in depth info on wasabi, here is another

article.

 

God Bless, Jamie

 

What is Wasabi?

The wasabi plant (Eutrema wasabi), a member of the cruciferous family. It

traditionally grows in very cold, flowing water from natural springs or

rivers in deep valleys, under the canopy of trees. The earliest cultivation

of wasabi dates at least to the 10th century. The grated 'rhizome' or above

ground root-like stem of this plant has a fiery hot flavor that quickly

dissipates in the mouth to leave a lingering sweet taste, with no burning

sensation. Wasabi is a staple condiment in Japanese cuisine, served with

sushi or noodles. The leaves can be dried and used for flavor in foods such

as salad dressing, cheese, and crackers; or pickled fresh in sake brine or

soy sauce.

Selecting Wasabi

Wasabi powders and pastes available in most US grocery stores and sushi

restaurants are not real wasabi at all, or contain lower quality wasabi

stems. Common ingredients include horseradish powder (dried and ground

regular horseradish), mustard powder, cornstarch and artificial coloring.

Because wasabi plants are peculiar and particular in their needs, real

wasabi is a more expensive and is considered a rare delicacy.

 

When selecting fresh wasabi for grating, choose fresh, cool, unshriveled

roots. When selecting fresh leaves of the wasabi plant use the same

guidelines you would use for selecting salad greens; no sogginess or wilt,

uniform color, etc.

 

Preparation

Wasabi adds a unique flavor and zing to foods, served as a spice or an herb

in a dish or as a condiment on the side.

The root is first peeled with a knife. The flavor of wasabi is released when

it is finely ground into a thick green paste. Traditional Japanese chefs

achieved this by rubbing the root on a sharkskin, but you can accomplish it

using a circular motion on the backside of a metal grater where the spikes

are small. Pile the grated wasabi into a ball and let stand at room

temperature for five to ten minutes to allow the flavor and heat to develop.

The flavor will dissipate after four hours or so.

 

Serve with soy sauce to accompany sushi or sashimi (raw fish dishes)

Add to noodle soups

Use as a condiment for grilled meats and vegetables

Add wasabi to salad dressings, marinades and dips

Toss with roasted vegetables

Storage

Wrap wasabi roots in damp towels and refrigerate when not being used. Rinse

them in cold water every few days and trim when necessary to remove spoiled

spots. The shelf life of refrigerated wasabi roots is approximately 30 days.

Wasabi leaves should be stored in the refrigerator and used as soon as

possible.

 

How Nutritious is Wasabi?

As a member of the cruciferous family, wasabi contains the same

cancer-fighting isothiocynates as its cabbage cousins. The National Cancer

Institute and the American Cancer Society have studied cruciferous

vegetables extensively for years. THey recommend that everyone eat several

servings from this vegetable family each week to dramatically lower risk of

all types of cancer. Researchers believe that one way the substances in

cruciferous vegetables help prevent cancer is by helping the body eliminate

excess hormones such as estrogen, thus reducing the risk of hormone-related

cancers such as breast and prostate cancer.

Wasabi contains a considerable amount of potassium and fair amounts of

calcium and vitamin C.1 However, since it is typically used as a condiment

in small amounts, wasabi does not qualify as a significant source of these

nutrients.

 

Medicinal uses for wasabi have been documented since the 10th century. Some

of its chemical components may kill microbes, thus perhaps leading to its

usage with raw fish dishes.

 

http://agsyst.wsu.edu/wasbroc2.htm