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Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced) or Japanese horseradish (Eutrema japonicum [3] syn. Wasabia japonica) [4] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East [1] including Sakhalin, and the Korean Peninsula.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable , cultivated and used worldwide as a spice and as a condiment .
Wasabi is a member of the family Brassicaceae, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper , producing vapors that irritate the nasal passages more than ...
The Daiō Wasabi Farm (大王わさび農場, Daiō Wasabi Nōjō) is a wasabi farm established in 1915 [2] and located in Azumino, Nagano Prefecture near the center of Honshū, the main island of Japan. [3] It is a popular tourist spot due to its watermills and the river that runs through it. [3] A restaurant offers wasabi-flavoured ice cream ...
Includes a Japanese garden designed by Hoichi Kurisu, covers 14 acres, including a 4-1/2 acre lake. This is a chisen kaiyu-shiki or “wet strolling garden.” Duke Farms: Hillsborough: New Jersey: The Japanese section includes a small teahouse, a wood bridge, fuji, azaleas, primrose, crocus, and a karesansui dry garden. Earl Burns Miller ...
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
See also External links A Aidan fruit; Aridan, prekese, uyayak, osakrisa, dawo (Tetrapleura tetraptera) Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia) Alexanders (Smyrnium olusatrum) Alkanet (Alkanna tinctoria), for red color Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A ...
Leaving stray grains of rice floating in the sauce is considered uncouth, but can be hard to avoid for those who have difficulty manipulating chopsticks. It is also uncouth to mix wasabi (green horseradish) into the soy sauce dish. Instead, put a dab of wasabi on the sushi piece after it has been dipped.
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