Talking about Wasabi's two half brothers.
Horseradish is easy to feed, and some people even regard it as a garden disaster. The price refers to radish, and the common mustard on the table is horseradish, all of which are added with green pigment. It has a strong pungent smell with tears, which stimulates the sense of taste and smell. There are not many Japanese food stores that use real mustard because its price is more than five times that of mustard.
Mustard is ground from mustard vegetables, including the seeds of some plants in Cruciferae (such as mustard seeds), which are yellow in color and used in hot dogs or subways. There is also an old Beijing dish mustard pier, which is also used. It is also much cheaper than mustard.
The pungent smell of mustard goes straight to the forehead, which can make people speechless for a long time and can be used as a kind of torture. The real Wasabi wasabi mustard sauce tastes soft and delicate, not as strong as mustard and mustard, and its stamina will dissipate quickly, with a faint sweetness in the aftertaste, which is very refreshing.
Wasabi grows in the slightly acidic soil of cold and humid mountains and wild valleys at an altitude of 1300-2500m. Cold and humid climate, clear flowing spring water, pure and fertile undergrowth soil and heavy snow cover in winter are indispensable, and it takes two years to serve in extremely harsh environment. The wasabi used for Edo sushi is all produced in Yunnan, with rich fragrance and unique taste.
Wasabi is very particular about grinding and eating. Basically observe what seasoning a Japanese restaurant uses, and the evaluation is very high; Whether a diner has a good taste and how to eat wasabi sauce is clear at a glance. If you pour mustard sauce into soy sauce and mix it into a bowl of sauce with chopsticks, it's a complete waste of time.
Because when wasabi is dissolved in soy sauce, methylthiopropanol in soy sauce will destroy most of its spicy taste (if you eat mustard, this method can alleviate the heavy smell of your nose). The correct way to open it is to spread a little horseradish sauce on sashimi, wrap it in horseradish sauce, and then dip the other side of sashimi in soy sauce. Refreshing white fish does not need too much horseradish, while naked fish with rich taste should increase the amount of horseradish. Tuna with high fat content needs more horseradish to improve its taste.