Wasabi (Japanese horseradish). Legends, myths, symbolism, description, cultivation, methods of application

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Wasabi (Japanese horseradish). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Wasabi (Japanese horseradish), Eutrema Wasabi. Legends, myths, symbolism, Photos of the plant, basic scientific information, legends, myths, symbolism

Wasabi (Japanese horseradish)

Basic scientific information, legends, myths, symbolism

Sort by: Eutrema

Family: Cruciferous (Brassicaceae)

Origin: Japan

Area: Japan, China, Korea. Wasabi is now grown outside of Japan, including in the US, Canada, and Europe.

Chemical composition: Wasabi contains myrcene, limonene, eucalyptol, alpha and beta pinenes, alpha terpineol and other substances.

Economic value: Wasabi root is used in Japanese cuisine to make sauces, marinades, seasonings, and sushi. It is also used in the cosmetics and pharmaceutical industries.

Legends, myths, symbolism: Wasabi, like other Japanese products, is associated with exotic and oriental culture. Wasabi also symbolizes purity and freshness in Japanese culture. Its use may be associated with the desire to give the dish a special freshness and aroma. In Japanese culture, wasabi may also be associated with umami, or balance of taste, which is an important component of Japanese cuisine and food philosophy. In this sense, wasabi can symbolize harmony, balance, and wholeness.

Wasabi (Japanese horseradish), Eutrema Wasabi. Description, illustrations of the plant

Wasabi (Japanese horseradish), Eutrema Wasabi Maximowicz. Classification, synonyms, botanical description, nutritional value, cultivation

Wasabi (Japanese horseradish)

Perennial rhizomatous herbaceous plant with a simple leafy stem, creeping or ascending, which, however, reaches a height of 45 cm.

The leaves are rounded or heart-shaped, with a long petiole and a crenate margin, larger in the lower part of the stem; terminal leaves often divided into lobes.

The flowers are small, white, with bracts, collected in the apical brush. Petals are ovoid, with an elongated nail. Flowering in April - May.

The fruit is a pod with eight seeds.

Wasabi (Japanese horseradish)

Wasabi grows along mountain rivers. The beginning of cultivation is unknown, but the oldest medical reference book of Khonzowama in 918 mentioned that the plant has been known for over a thousand years.

There are two agricultural techniques: to grow in cold mountain water in a semi-submerged state (hon-wasabi) and in the garden. The second grade is considered to be of lower quality; the wasabi grown on the shore has a brighter taste.

In addition to Japan, wasabi is cultivated in Taiwan, the United States, China, Korea, and New Zealand.

It reproduces, like ordinary horseradish, by roots.

Author: Ipatiev A.N.

Wasabi (Japanese horseradish), Eutrema Wasabi. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Headache treatment: Wasabi can help relieve headaches. To do this, you need to take a small amount of wasabi and dissolve it in a glass of warm water. Then use as needed.
Cold treatment: Wasabi can help treat colds. To do this, you need to prepare an infusion of wasabi, pour 1 tablespoon of crushed wasabi with 1 cup of boiling water and insist for 10-15 minutes. Then strain the infusion and consume 1 tablespoon 2-3 times a day.
Strengthening the immune system: Wasabi can help boost the immune system. To do this, you need to add wasabi to food, as it contains many beneficial vitamins and minerals.
Treatment of heart disease: Wasabi may help treat heart disease as it contains antioxidants and other beneficial compounds that may help improve heart health. To do this, you need to add wasabi to food, as it can help reduce blood cholesterol levels.
Improving digestion: Wasabi can help improve digestion as it is high in fiber, which can help improve intestinal motility and relieve constipation.

Cosmetology:

Mask for the face: Wasabi can help improve facial skin and reduce inflammation. To do this, mix 1 tablespoon of fresh wasabi juice and 2 tablespoons of honey. Apply the mixture on your face and leave for 10-15 minutes. Then wash off with warm water.
Facial peeling: Wasabi can help remove dead skin cells and improve skin tone. To do this, you need to mix 1 tablespoon of fresh wasabi juice, 1 tablespoon of honey and 1 tablespoon of crushed oatmeal. Apply the mixture on your face and massage in circular motions for 2-3 minutes. Then wash off with warm water.
Hair Mask: Wasabi can help strengthen hair and improve hair growth. To do this, mix 1 tablespoon of fresh wasabi juice and 1 tablespoon of coconut oil. Apply the mixture to your hair and leave for 20-30 minutes. Then wash your hair with warm water and shampoo.
Nail strengthener: Wasabi can help strengthen nails and improve their growth. To do this, add 1 teaspoon of fresh wasabi juice to a glass of water and use the mixture to wipe your nails daily.

Attention! Before use, consult with a specialist!

Wasabi (Japanese horseradish), Eutrema Wasabi. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Wasabi, or Japanese horseradish, is a plant widely used in Japanese cuisine. It has a strong and tangy taste that helps bring out the flavor of the dishes.

Tips for growing, harvesting and storing wasabi:

Cultivation:

Wasabi is grown in cool and humid places, such as mountain rivers and streams, where the water is clear and circulates well.
The plant needs a sunny place, but at the same time it must be protected from direct sunlight.
Wasabi can be grown both outdoors and in pots indoors.
It is important to maintain constant access to water, as the plant loves moisture.

Workpiece:

Wasabi is eaten as a powder, paste, or fresh root.
Wasabi root can be cut with a knife or micro-bar just before use to preserve maximum flavor.
Wasabi root can be cut into thin slices and frozen for later use.

Storage:

Fresh wasabi root can be stored in the refrigerator by wrapping it in a damp cloth or paper and placing it in a zip-lock bag.
Store wasabi root in a separate container to avoid cross-contamination with odors.
Wasabi powder and paste should be stored in a cool, dry and dark place to retain maximum flavor.
Opened wasabi powder and paste should be used within a few months.

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