wasabi powder

Product Description

1)Size:client requirement

2)Moisture:6%max

3)Color:White or green color;

4)Raw materials:from the contracted planting base

5)Typical wasabi  with no off-flavors

6)No visible impurities

7)Inner packing:aluminium foil bags

   Outer packing:carton

8)Dehydrated by hot air,Keep in a cool dry place

9)Shelf life:*4month

*0)Type:Food grade,

WASABI

Wasabi is a great compliment to almost any asian dish. wasabi is a root vegetable that is grated intou a green paste m. wasabi powder has to be mixed with water to become a paste . wasabi has astrong. hot flavor which dissipates within a few seconds and leaves no burning aftertaste in your mouth

HOW TO PREPARE WASABI

1 MEASURE : WASABI POWDER 1CUP  WATER 3/4 CUP ,SLOWLY ADD COLD WATER AND MIX WELL

2  KEEP THE PREPARED  WASABI IN AN AIRTIGHT CONTAINER TO MAINTAIN IT

3  FOR BEST FLAVOR,SERVE WASABI  3HOURS AFTER PREPARED

4 RESEAL PACKAGE BY FIRMLY CLOSING THE ZIPPER AND STORE IN A COOL DRY PLACE

WASABI

Wasabi is sometimes called Japanese horseradish, and its taste is very similar. However, real wasabi - wasabia japonica - is a relative of the family and an elusive little root. Like horseradish, it is a root, or , and it is grated or sliced for use in cooking. Wasabi is difficult to find because it is difficult to grow. It is expensive to buy because it is expensive to grow.

Wasabi is a fussy little plant, and has to be nurtured and brought carefully along like a delicate child. It takes about *8 months to reach its mature height of about 6 inches (*6cm). Wasabi requires a constant stream of cool water, but not too cool; shade, but not too much shade; and a mild climate. Thus, the United States is not ideal wasabi-growing country, except in the Pacific-Northwest, where growers have had some success with the plant. It is also grown successfully in New Zealand, as well as in Japan.

For those who simply cannot afford the genuine root, most cooks say the wasabi powder available in supermarkets will work nearly as well as the wasabia japonica.

The horseradish root is a close relative to and contains an eye-watering that produces the heat and spice for which horseradish powder is known. This , present in both mustard and horseradish, is called allyl isothiocynate. When the horseradish is not dried and powdered right away, the chemical begins to degrade and may produce a bitter rather than a hot taste.

Normally you’ll use horseradish powder in sauces and dips that aren’t cooked. Cooking tends to break down the oil present in the horseradish powder and produces less heat. On the other hand, if you’d like a little bit of the flavor of horseradish without too much spiciness, you can use a bit of the powder in cooked sauces.

Perhaps one of the most happy marriages in the US and UK is beef, like roast beef or prime rib, served with a side of horseradish sauce. When you have horseradish power on hand, you can make your own sauce, which will often taste much fresher than the various horseradish dips you can purchase in stores. Merely add horseradish powder to either sour cream or crème fraiche in order to make a delicious and spicy sauce to accompany beef.

Another relative of the cabbage family that many find comparable to horseradish is . This is often called Chinese, Japanese, or simply Asian horseradish sauce. Usually, wasabi is not sold in powdered form. You either buy it in tubes, or grate fresh wasabi. Like horseradish powder, wasabi is very spicy, and contains isothiocynates. Wasabi powder does not usually contain horseradish and is instead a mix of powdered horseradish, green and mustard.

Look for the powder of horseradish next to other spices in local grocery stores. It might also be sold next to the ’s section or meat section of a store. If you’re looking for wasabi, be sure to read the labels carefully to make sure you’re buying the “real” wasabi, You may locate this in the ethnic foods section of your grocery store, or in Asian grocery stores.