July 7, 2020
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【認識山葵】有無玩過辣辣壽司比賽？
⭐️山葵的辣嗆到人眼淚直流
⭐️細味之下除了辛辣吃後會回甘
#星期二提升正能量
嗆鼻山葵行氣散寒
你最怕是哪一種辣味？有人會答Wasabi！山葵(Wasabi)是日本料理中不可或缺的調味料，其獨特的嗆鼻感覺令人一試難忘，山葵的辛辣嗆鼻味道來自芥子油，芥子油含有強烈的揮發性及刺激性，會同時刺激我們的舌頭和鼻腔，所以山葵一旦研磨便要立即使用，保質期只有約30分鐘，因此新鮮山葵售價較昂貴，平日膏狀或者包裝的「山葵醬」其實是辣根(Horseradish)加入芥末粉及食用色素模擬山葵風味而成。
山葵經常在日本料理中出現，是因為它有強勁的殺菌力，可以抑制魚生中某些微生物及細菌生長。從中醫角度來看，山葵性溫，有溫中散寒、行氣開胃、增進食慾的功效，適合身體偏寒人士當作調味料適量食用，肺氣虛弱、陰虛火旺人士則不宜多吃。
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Pungent wasabi can activate qi and dispel cold
Which specific kind of ‘spiciness’ do you fear most? Some would say wasabi! Wasabi is an essential condiment in Japanese traditional cuisine, and its unique pungent stimulus is definitely memorable for many. The hot and tangy flavour comes from the mustard oil, which causes a tingling feeling on our mouth and nose.
Since wasabi loses its pungency quickly, it is best consumed within 30 minutes once it is grated into a fine paste. This is why fresh wasabi is often sold at a higher price, as compared to the usual tube-shaped “wasabi”, which in reality is produced from a mixture of horseradish, mustard powder and food colouring.
Wasabi often appears in Japanese traditional cuisine because it has powerful anti-bacterial properties against foodborne microorganisms and bacteria. From Chinese medicine perspective, wasabi is warm in nature. It can warm the body and dispel cold, activate qi and stimulate appetite. It is beneficial for individuals with cold in their bodies, when consumed in an appropriate amount.
On the contrary, individuals with asthenic lungs, yin deficiency and excessive body heat should limit the consumption of wasabi.
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