Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do they make wasabi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do they make wasabi?),it will help you,my kids.
Answer:
Wasabi (Japanese: わさび, 山葵 (originally written 和佐比)) ; Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the cabbage family. Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. 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 tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Duruma and Mazuma, but there are many others.
Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin (鮫皮) with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used.
it's a plant - a root actually - that they just grind up and mix with liquid
It is a form of horseradish that can be grated into a powder, which can be used for flavoring or mixed with liquid for a dipping sauce.
Wasabi is a type of radish. It can be served pickled or ground up as a sauce.
It is made by the wasabi root being grated with a hand grater or any other thing that grates. Sometimes it is whole though and then it is put into jars or grinded up into a paste.
True wasabi is the japanese root ground to a paste. It is in the same family as horseradish.
Low end wasabi powders are merely garden variety horseradish with green coloring, maybe a little wasabi mixed in.
If you can find it, it is always better to buy whole and gring it just before using.
Wasabi is just Japanese horseradish. You see it mainly as the past though. It is ground until it has the right texture, then it is used in many different foods mostly for flavoring. Although it can be dryed or pickled too.
It's horseradish that's been grated.
Wasabi Crusted Chicken:
30 min 5 min prep
4 servings
1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs, made from crustless french bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low sodium chicken broth
3 green onions, thinly sliced
1. Combine panko, wasabi powder, salt, and pepper in large shallow dish.
2. Place eggs in pie dish.
3. Dip chicken, 1 breast at a time, in egg, then in panko mixture.
4. Turn to coat completely.
5. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
6. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
7. Transfer to platter.
8. Repeat with remaining oil and chicken.
9. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
10. Drizzle sauce over chicken.
11. Sprinkle with sliced green onions and serve.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do they make wasabi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do they make wasabi?),it will help you,my kids.
Answer:
Wasabi (Japanese: わさび, 山葵 (originally written 和佐比)) ; Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the cabbage family. Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. 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 tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Duruma and Mazuma, but there are many others.
Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin (鮫皮) with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used.
it's a plant - a root actually - that they just grind up and mix with liquid
It is a form of horseradish that can be grated into a powder, which can be used for flavoring or mixed with liquid for a dipping sauce.
Wasabi is a type of radish. It can be served pickled or ground up as a sauce.
It is made by the wasabi root being grated with a hand grater or any other thing that grates. Sometimes it is whole though and then it is put into jars or grinded up into a paste.
True wasabi is the japanese root ground to a paste. It is in the same family as horseradish.
Low end wasabi powders are merely garden variety horseradish with green coloring, maybe a little wasabi mixed in.
If you can find it, it is always better to buy whole and gring it just before using.
Wasabi is just Japanese horseradish. You see it mainly as the past though. It is ground until it has the right texture, then it is used in many different foods mostly for flavoring. Although it can be dryed or pickled too.
It's horseradish that's been grated.
Wasabi Crusted Chicken:
30 min 5 min prep
4 servings
1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs, made from crustless french bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low sodium chicken broth
3 green onions, thinly sliced
1. Combine panko, wasabi powder, salt, and pepper in large shallow dish.
2. Place eggs in pie dish.
3. Dip chicken, 1 breast at a time, in egg, then in panko mixture.
4. Turn to coat completely.
5. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
6. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
7. Transfer to platter.
8. Repeat with remaining oil and chicken.
9. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
10. Drizzle sauce over chicken.
11. Sprinkle with sliced green onions and serve.
correctness,It's Non-profit and only for informational purposes.
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