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Wasabi

In season all year

Food Description:

Wasabi is a highly valued plant in Japanese cuisine that imparts both a spicy and sweet flavour. The wasabi plant is a perennial vegetable and when the leaves fall off the stems a rhizome is produced, which is the part of the plant used. It is grated into dishes fresh or made into a paste as a condiment used to accompany raw fish or noodle dishes. Wasabi is both an appetite stimulant and a digestive aid.

General Information:

Category: Condiment
To Buy: Many wasabi varieties are horseradish mixed with green food colouring and artifical flavour enhancers. Read labels before buying to ensure it is authentic wasabi paste.
To Store: In the freezer, wasabi will keep for a year. Unopened in the refrigerator it will keep for 60 days, and once opened and kept in the fridge it will last about a month.
Tips and Tricks: Mix with soy sauce for a tasty dipping sauce.

Nutrition (1 Tablespoon):

Energy (kJ): 24
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Bacterial Infections
Cold and Flus
Sinusitis
 Bronchitis
Liver Sluggish

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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