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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.
Real wasabi is made from the ground rhizomes (aka the stems) of the Brassicaceae mustard plant. The wasabi plant, called eutrema japonicum, is native only to Japan, though it’s been grown in ...
Wasabi, a plant often used in Japanese cuisine, may have a positive effect on memory. Researchers found that consuming wasabi extract saw “significant” boosts in two aspects of cognition.
Wasabi, a plant often used in Japanese cuisine, may have a positive effect on memory. Researchers found that consuming wasabi extract saw “significant” boosts in two aspects of cognition.
Outside Japan, the Japanese condiment wasabi, although traditionally prepared from the true wasabi plant (Wasabia japonica), is now usually made with horseradish due to the scarcity of the wasabi plant. [40] The Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, 西洋山葵), or "Western wasabi".
Tororo (Japanese: 薯蕷, とろろ) is a Japanese side dish made from grating raw yams such as yamaimo (Japanese mountain yam) or nagaimo (Chinese yam). The flavorless dish uses ingredients such as wasabi (a pungent paste made from the wasabi plant), dashi (Japanese stocks), and chopped spring onions, to give it more flavor.