food

Horseradish -- seriously underappreciated root with bold kick

7 Comments
By SARA MOULTON

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While I understand that this is an outsourced article, its amazing that it appeared in JT without a hint of mention that horseradish essentially is wasabi as most people know it. Just about any pre-made wasabi in a tube (like S&B) is about 90%+ horseradish, which is what gives the flavor kick. Plain wasabi doesn't have the bite, and its unlikely most people even know what the real stuff tastes like (not to mention, its way, more expensive).

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Supey11,

The writer Sara Moulton lives in the States. It's probable that she doesn't know what wasabi is. I guess that JT just leases her articles. She does, however, write well and gives some very good cooking hints. I enjoy reading her articles.

Your information about wasabi and horseradish is very interesting. I hadn't known that. Thank you for pointing it out.

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Many Japanese also think Wasabi is only in Japan. I soon found out that they taste similar as we use Horseradish often back home.

Most if my J-friends are surprised I eat Wasabi by the teaspoon.

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Horseradish in Japanese is called Tsuchiwasabi(土わさび)or Dorowasabi(泥わさび) in which it's grown in the field and not in a sandy riverbed like Honwasabi. There is a slight difference in taste and the color is completely different in which Horseradish is brown where as Honwasabi is a vivid green since horseradish is grown beneath earth in which it does not have any chloroplast within the stem where we use.

Horseradish has a more earthy taste compared to Honwasabi due to the difference in where it is grown.Horseradish also grows faster since it is able to gain more nutrients from the ground.

Beyond that it's basically your choice of taste.

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Had never heard of 'petite' steak before. Is it what some called filet mignon?

Intrigued by this recipe as I remember thinking the first time I tried wasabi that it felt like a very strong Dijon mustard, so having a recipe with mustard AND horseradish seems a bit odd but hey would give it a go.

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As a medicine horseradish is usually taken alongside acidic foods in form of a syrup, boiled in white wine or water, or as a juice or tea. Horseradish is rich in vitamin C and has a lot of micro nutrients like glutamine, glucose, potassium, sulphates and some potent essential oil that gives it its spicy flavor. It's recommended for cleansing the blood, expelling kidney stones and used in folk medicine as a cure for lung disease, rheumatism, gout and against colds. Also it's valuable as a stimulant for the digestive system and believed to help with the destruction of harmful E. coli bacteria.

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Just about any pre-made wasabi in a tube (like S&B) is about 90%+ horseradish, which is what gives the flavor kick.

This reminds me of taking my brother to a restaurant where we grated our own wasabi. He complained that it didn't taste real, like the tube stuff.

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