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ø Our Wasabi a japonica plants are all grown organically and naturally inrunning water. This type of wasabi is known as SAWA wasabi , and is the bestthat you can get. (www.wasabi.co.nz/)
Pure Wasabi a japonica in Clean, Green New Zealand using naturalrainwater. As New Zealand is the country that has the lowest pollution loadingin the world, together with our filtering systems we ensure that you get whatyou want most – 100% Pure Wasabi ! (www.wasabi.co.nz/)
ø Usingfiltered rainwater ensures that we do not need to use pesticides, fungicides orherbicides to keep the plants alive as they do when the wasabi is grown in theground. This inferior type of wasabi is known as Oka wasabi . (www.wasabi.co.nz/)
100% Pure Wasabi a japonica powder is freeze-dried rather than heat-treated.This ensures that all the volatile flavours and goodness are retained in thepowder and not driven off by the heating process. (www.wasabi.co.nz/)
Asthe World’s #1 Supplier of 100% Pure Wasabi a japonica products you canbe sure that you will get the best from the best when you buy from us. Weguarantee it! (www.wasabi.co.nz/)
ø Itonly contains one ingredient – Wasabi a japonica rhizome. There’s thatword again – so I shall explain what it is. Wasabi a japonica is a rootplant that grows above ground. The root looks like a knobbly green carrotsnaking around on top of the ground. This root is called the rhizome, the otherparts of the plant do not contain the flavour and punch that the rhizome does.It is for that reason that we only use the rhizome in our Namida (www.wasabi.co.nz/)
100% Pure Wasabi a japonica is different tothe coloured Horseradish that is normally served. It has a real punch into thesinuses, and a very pleasant delicate aftertaste that melts off the tongue. Thesinus jolt is almost instantaneous, but goes just as quickly – leaving no aftereffects. Except maybe a tear from the corner of the eye , and a shockedexpression. The name of our product is Namida (www.wasabi.co.nz/)
Wasabi (Japanese horseradish) is an essential condiment in Japanese cuisine. It's the light green paste that accompanies sushi , seafood, noodle dishes, and more. Typically, people dip sashimi (raw fish) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices. (japanesefood.about.com....wasabi.htm)
Wasabi can grow in the ground, but commonly it's cultivated in water. It's said that it's very difficult to grow wasabi . For wasabi cultivation, clean water is essential, and the temperature must be mild (heat must be avoided). When the wasabi plant grows to nearly 20 inches tall, with green leaves on the head, the rhizome grows above the root and the plant is ready for harvesting. (japanesefood.about.com....wasabi.htm)
Since the flavor is wonderful, you might want to use fresh wasabi in your cooking. If you want to buy fresh wasabi , there is a place online that sell it. (japanesefood.about.com....wasabi.htm)
The Frog Farm Wasabi plant Because of its distinct flavor, wasabi is used for a variety of dishes, such as wasabi salad dressing and wasabi rice crackers. (japanesefood.about.com....wasabi.htm)
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