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Sushi Joint frequency rates like or hate spicy accessories their rollers are served. If you are something like us-true Wasabi andGinger The fans - you probably come into two pools. Either you wearing a small pearl of the green dough and indulge in spicy tuna, or you mix the piece of Wasabi in the soy sauce dish to improve your dip. Whatever the way you prefer to split things, you will want to know that the green stuff that come with your sushi is not real Wasabi. Yes, you read that right.

To help us demystify what most sushi restaurants use instead of Real Wasabi, we talked to this bian, the executive chef of the Japanese restaurant RobataROKA AKOR (Who serves the real stuff!). We also called the help of Maya Feller, MS, RD, CDN ofNutrition Maya Feller, a dietary nutritionist recorded on theEat this, not that! Advisory council, to obtain low nutrition on this mysterious dough. Read it to know exactly what you associate your sushi.

What is the real Wasabi?

"Real Wasabi or Japanese horseradish [scientifically known as Wasabia Japonica, Cochlearia Wasabi, or Eutrema Japonica] is a root that grows in the farms in Japan. The fresh Wasabi paste is made by grinding the Wasabi Rhizome, the subterranian rod From the plant, "Bian tells us.

Once grated, the Factory Volatile Volatile Allyl Allyl isothiocyanate (AITC) - which gives the paste its kick in bold of signature can lose its power in as little as 15 minutes. AITC formation is triggered immediately during the wasabi root grid very finely before a spicy compound present in Wasabi (called Sinigrin) reacts with the Myrosinase enzyme,COMPLETE NATURAL PRODUCTS II States.

Why are sushi restaurants do not use Real Wasabi and what do they use instead?

So, why does your local Sashimi spot do not know how to serve authentic condiment?

"Most sushi restaurants do not use Real Wasabi because it is very expensive (about $ 200 per kilogram), and it can be difficult to find and buy," added Bian, adding that the life of Wasabi is very short. "Most sushi restaurants use horseradish with green food cuisine like wetabi. Not only real Wasabi has a better taste, but fresh wasabi has strong anti-bacterial agents and fights against some of the raw fish bacteria. Real Wasabi Do not dominate the fish, but perfect perfectly with a high quality raw fish, "says Bian. The divergence of tastes is due to the presence of higher levels of the most volatile isothiocyanates of the Japanese horseradish horseradish compared to the European Raian During the grid, a study inFood, agriculture and environment Remarks.

Are there health benefits to eat fake Wasabi or should you jump out?

Now that you know how much Real Wasabi differs from the pseudo paste, they offer at your place of local sushi, you may be wondering if you should even dive your wand in thisfalse food. Fortunately, if you are a fan of the trigger tang of sinuses, Caller tells us that this should not hurt you if you do not have any sensitivity to additives in the treated wasabi.

"The real Real Wasabi and the Releaveray have functional properties, including antioxidant and antimicrobial capacities. It should be noted that they come from the same family, Brassicaceae [which also includeskale, broccoli,cauliflowerAnd the Brussels sprouts, among others] -Tandis that they tend them like cousins, "Celler tells us." In addition, health benefits are perceived when consumed in their entire and untreated forms. "In fact, a study in the journal.Biofactors found that both Wasabi and horseradish prevent the growth offood poisoning Bacteria and mushrooms and can even disable a well-known carcinogen in grills and meat fish, both choices of excellent sides of your raw fish dinner.

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