Contents
description
Duk abin da muka sani game da wasabi shine cewa yana da ɗanɗano mai ɗanɗano, koren launi kuma abokin cin abinci ne na Japan wanda ba ya canzawa. Mun saba gani a kan teburinmu tare da kamfanin soya miya da ginger, kuma ba ma yawan tambayar kanmu: daga ina wannan al'adar ta fito - don hidimar wannan kayan ƙanshi tare da sushi da mirgina? Sushi Papa ya yanke shawarar ƙarin koyo game da asalin wasabi kuma ya ba ku labarinsa.
Wasabia japonica itace ganye mai daɗewa wacce ke girma zuwa santimita 45. Ana amfani da rhizome na tsire-tsire a matsayin kayan yaji - tushen kore mai kauri mai kauri. Wannan kayan ƙanshi ana ɗaukar su na gaske (honwasabi) kuma ana iya samun su a cikin Japan kawai.
A can ya girma cikin yanayi na musamman: a cikin ruwan famfo da kuma a zafin jiki na digiri 10-17. Honwasabi yana girma a hankali - tushen yana ƙaruwa da kusan 3 cm a shekara. Wannan shine dalilin da yasa yake da tsada sosai. Amma ba ko ɗaya daga cikin kayan Jafananci da ya cika ba tare da wannan kayan ƙanshi ba, don haka madadin da yake akwai ga kowa an same shi a cikin mayfin tushen daikon.
An kawo kayan lambu zuwa Japan daga Turai. Daikon wasabi yana da girma a cikin lambunan kayan lambu, sabili da haka, saboda sauƙin namo, daikon horseradish wasabi shine mafi yadu. Duk dandanonsu da raunin wadannan tsirrai kusan iri daya ne, amma masu dafa abinci na gaskiya sun fi son yin aiki na musamman tare da honwasabi, saboda suna da dandano mai haske.
Ku ɗanɗani da ƙanshi
Foda: ƙwanƙolin haske mai launin rawaya tare da ɗan ƙaramin kore. Itanɗano kamar hoda mai ɗaci tare da dandano mai ɗanɗano haske.
Fulawa: lokacin farin ciki, koren miya mai dauke da kamshi mai dumbin yawa, mai tsananin zafi a kan murfin.
Tarihi: Wasabi a matsayin Hanyar Cutar inwayar cuta
Tarihin wasabi ya fara ne a kusan karni na 14. Labari yana da cewa wani manomi mai ƙwazo ya gano wani abin mamaki a cikin tsaunuka. Bude ga komai sabo da ba a sani ba, manomi ya gwada wannan shuka kuma ya gane cewa ya yi tuntuɓe a kan mahakar zinari.
Ya yanke shawarar cewa tushen wannan tsiron zai zama kyakkyawar kyauta ga shogun na gaba (hannun dama na sarki). Kuma ya yi gaskiya. Shogun din yana son kyautar sosai saboda bayan wani lokaci wasabi ya zama sananne a duk ƙasar Japan.
Koyaya, an yi amfani da shi azaman kayan yaji don abinci, amma a matsayin hanyar lalata ɗanyen kifi. A wancan lokacin, Jafananci sun yi imani cewa tushen wasabi maganin kashe ƙwari ne kuma ya taimaka wajen kawar da ƙwayoyin cuta daban -daban da ƙwayoyin da ba a so.
Yadda asali wasabi ya girma
Ko da a Japan, honwasabi ko “real wasabi” ba shi da arha. Wannan saboda yanayin mawuyacin yanayin noman shi. Da farko dai, wannan shukar ta bushasha kamar shekaru 4.
Abu na biyu, wannan tsiron yana girma ne kawai a yankunan tsaunuka, a cikin ƙasa mai duwatsu. Abin da ake buƙata a gare shi shine kasancewar ruwan sanyi mai gudana daga duwatsu, kuma yanayin zafin bai wuce digiri na 15-17 ba.
Ana haɗuwa ne kawai ta hannu don kaucewa ma ƙaramar lalacewar inji. Bayan ya bushe kuma a goge shi a kan grater na musamman na maskin fata. A gidajen cin abinci na Jafananci, ƙwallon wasabi na yau da kullun zai biya baƙo aƙalla dala 5.
Wasabi cewa mun saba
Tuni a cikin karni na ashirin, lokacin da son abinci na Jafananci ya mamaye Turai duka, ya zama a bayyane yake cewa ba zai yuwu a yi amfani da kayan ƙanshi na gaske ba: ba shi da wata fa'ida ta shigo da shi Turai, kuma haɓaka shi da kanku ba zai yiwu ba .
Amma Turawa masu kirkiro da sauri sun sami mafita daga yanayin: sun haɓaka wasabi nasu, wanda suke kira wasabi daikon.
Wasabi daikon
Wasabi daikon ba komai bane face daya daga cikin nau'in horseradish, wanda dandanon sa yake kusa da na ainihin wasabi. Amma wasabi daikon ne kawai yake da ƙarancin shawa a cikin tsarin narkar da shi, wanda ke ba shi damar girma a cikin kowane yanayi a kan sikelin samarwa.
Kwanan nan, irin wannan kayan yaji ya yadu ko da a Japan kuma ya kusan maye gurbin wasabi na ainihi daga menu na gidajen cin abinci na Japan, kodayake an gabatar da shi a can kwanan nan.
Menene wasabi?
Yau wasabi a kan teburinmu haraji ne ga al'adun abincin Jafananci. Za'a iya saka kayan yaji a cikin waken soya ko kuma kai tsaye akan nadi ko sushi. Wannan kayan yaji yana ƙara piquancy da wadata ga rolls da sushi, kodayake bashi da mahimmanci kwata-kwata.
A yau, ba a ɗauki wasabi a matsayin wani sabon abu da waje ba. Wannan sanannen kayan yaji ana ƙara amfani dashi ba kawai a cikin abincin Japan ba, har ma don dafa nama, kayan lambu har ma da ice cream.
Kadarorin da ba na al'ada ba
Wasabi tana da dukiya mafi ban mamaki. Ta hanyar kara yawan jini, wannan aphrodisiac din yana kara karfin sha'awa, musamman ga mata.
Aikace-aikacen girki
Kayan abinci na ƙasa: Jafananci, Asiya
Kayan abinci na gargajiya: Rolls, sushi, sushimi da sauran kayan abinci na Jafananci
Amfani: Honwasabi wani abin farin ciki ne da ba zai yuwu ba. Ana amfani da Wasabi daikon a duk duniya, wanda daga yanzu ake yin foda, liƙa da allunan.
Aikace -aikace: kifi, shinkafa, kayan lambu, nama, abincin teku
Aikace-aikace a magani
Yana da tasiri mai amfani akan:
- Tsarin narkewa, lalata barna da kwayoyin cuta;
- Hakora, hana ci gaban caries;
- Yana taimakawa tare da kumburi tare da tasirin antibacterial. Ya kamata a tuna da cewa duk fa'idodin wasabi suna da alaƙa da manna da aka yi da asalin honwasabi.
Amfanin
Kadarorin fa'idodi na dama wasabi masu girma a cikin asalin ƙasar na musamman ne. Godiya ga isothiocyanates, tushen yana da tasirin kwayar cuta a jiki, yana cin nasara tare da ƙwayoyin cuta masu cuta.
Wasabi kyakkyawar magani ce, kawar da guba ta abinci. Ya kasance saboda wannan ikon ne ya zama abin da ya zama wajibi a cikin abincin kifin da aka kama, yana rage illar mummunan sakamakon amfani da shi.
Wasabi tana aiki da sauri, kusan nan da nan. Saboda aikin maganin hana yaduwar jini, saiwar ta inganta gudan jini, wanda ke rage barazanar daskarewar jini. Wannan kayan kayan yaji yana da matukar mahimmanci wajen magance illar bugun zuciya.
Saboda tsananin ƙamshi, wasabi yana da kyau ga cututtukan sinus, share nasopharynx tare da sauƙaƙa numfashi. Ga masu cutar asma da waɗanda ke fama da karancin jini, wannan tushen shima warkewa ne. An saka wannan kayan yaji tare da wata dukiya mai amfani - ikon tsayayya da ci gaban ƙwayoyin kansa.
Tushen yana da tasiri mai rauni akan tsarin muguwar cuta kuma baya barin su suyi girma, ƙirƙirar sababbi. 'Ya'yan itacen suna bin irin wannan dukiya mai tamani ga mai ikon antioxidant glutathione.
Cutar da contraindications
Kamar yawancin jita-jita, wasabi yana da abubuwan rashin nasara. Yin amfani da wannan kayan yaji zai iya haifar da hauhawar jini, marasa lafiya masu hawan jini ya kamata suyi la'akari da wannan kuma su rage kansu ga amfani da shi.
Game da cutar hanta, cholecystitis, pancreatitis, gyambon ciki da rikicewar aiki a cikin hanji, bisa ƙa'ida an hana cin abinci mai yaji, saboda haka ya kamata a rage adadin wasabi da aka ci ya zama mafi karanci. In ba haka ba, cutarwa na iya wuce amfanin da ake nufi.
3 abubuwan ban sha'awa
Wasabi kabeji ne
Wannan shuka tana cikin dangin kabeji, wanda ya hada da horseradish da mustard. Sau da yawa ana kiran wannan kayan yaji japan horseradish na Japan, amma wannan ba daidai bane: horseradish wani shuka ne daban.
Kodayake bangaren shukar da ke tsiro a karkashin ruwa yana kama da tushen kayan lambu, a zahiri shine tushe.
Gaskiya wasabi yana da lafiya sosai
Duk da cewa ana cin wasabi a ƙananan rabo, har yanzu akwai fa'ida a cikin wannan samfurin. An san shi da tasirinsa akan lalacewar haƙora, kumburi da ƙwayoyin cuta masu cutarwa, ya ƙunshi potassium, alli, bitamin C da isothiocyanates - ƙwayoyin halitta waɗanda ke rage tasirin rashin lafiyan, asma, ciwon daji da cututtukan neurodegenerative.
Gaskiyar wasabi abinci ne mai lalacewa
Bayan dafa taliya mai yaji, ta rasa dandano a cikin minti 15 idan ba a rufe ba.
Yawancin lokaci ana yin wannan liƙa ta amfani da “yayyafa”, ko kuma grater skin shark, wanda yayi kama da sandpaper a cikin yanayin. Tunda daɗin ɗanɗano ya ɓace da sauri, zai fi kyau a goge wasabi kamar yadda ake buƙata.