"Wasabi" ... the national condiment of Japan.

Japanese food on the table of every meal, if the "wasabi" as if the lack of flavor to meals. It is known that wasabi is a Japanese national that has it. The Japanese people eat sushi with wasabi dip and to smell the smell of fish Shoyu to taste better.
Wasabi is a condiment made from canola has a head like a radish or Borapet a green light when I go to smell the pungent violence if I have to bite the nose in the short term before. it is smooth. The combination of sweet and bitter.
Time to eat, it requires a special process to wasabi to wet with rain that is made of shark teeth. This is the small details that make the wasabi cream into it. Then be mixed with raw fish dipped into the Shoyu to taste better.

Fresh wasabi is to wet thoroughly.

Wasabi is a plant source. Smith County is here that water. Grown wasabi is not easy. The investment is relatively high. Plants are usually planted in the open. But there must be a limit to the amount of sunlight. It is not shining directly on the plants during the summer.


Due to limited land resources, the wasabi is expensive. Thailand is the restaurant at the hotel, expensive, or only some of the wasabi. I have imported from Japan by the Office of Price per kg thousands baht Therefore, artificial wasabi. This is a green powder and cook, but the smell and color. When mixed with cold water and stir, then leave it up to look like real wasabi is pungent, spicy flavor to the Army chief.
The pungent smell of wasabi can help deodorize the smell of seafood of all kinds. Because of the wasabi. Wet the flour with the oxygen in the air. The reaction is both a pungent odor and flavor intensity. This material is useful in stimulating the salivary glands and excreted in the digestive tract. Wasabi is rich in vitamin C. And anti-bacteria and destroy the other.
When I came to the great features of the wasabi. Every time you order sushi or sashimi with wasabi, do not forget to label it a little to make the sushi is delicious and more valuable.