Wasabi

Wasabi ( Jafananci :ワサビ,わさび, ko山葵, furtawa [ɰaꜜsabi] ; Eutrema japonicum ko Wasabia japonica ) ko horseradish na Japan wani tsiro ne na dangin Brassicaceae, wanda kuma ya haɗa da horseradish da mustard a cikin sauran tsararraki . Ana amfani da manna da aka yi daga rhizomes na ƙasa azaman kayan ƙoshin abinci don sushi da sauran abinci. Ya yi kama da ɗanɗano da zafi mustard ko horseradish maimakon barkono barkono saboda yana motsa hanci fiye da harshe . Yawancin dandano na wasabi a cikin kasuwanci shine, duk da haka, ersatz, dangane da doki da launin abinci.

Tsire -tsire yana girma a zahiri tare da gadajen rafi a cikin kwarin kogin dutse a Japan . The biyu main cultivars a kasuwa ne E. japonicum 'Daruma' da kuma 'Mazuma', amma akwai da yawa wasu. Tsohuwar rikodin wasabi a matsayin abinci ya kasance a karni na takwas AD. Shaharar wasabi a cikin kasashen da ke magana da Ingilishi ya zo daidai da na sushi, yana ci gaba da haɓakawa tun daga shekara ta 1980.

Dangane da batutuwan da ke iyakance yawan amfanin gona na wasabi na Jafananci kuma ta haka yana haɓaka farashinsa da raguwar samuwarsa a wajen Japan, galibi ana amfani da shuka horseradish a maimakon dokin Japan. Wannan sigar galibi ana kiranta da "wasabi na yamma" (西洋山葵) a Japan.

Yana amfani

Gabaɗaya ana siyar da Wasabi ko dai azaman rhizome ko tushe, wanda dole ne a ɗanɗana shi sosai kafin amfani, azaman busasshen foda, ko azaman manna mai shirye don amfani a cikin bututu masu kama da bututun haƙora .

Sashin da aka yi amfani da shi don manna wasabi an rarrabe shi azaman rhizome, tushe, ko “rhizome da ɓangaren tushe na tushe”.

A cikin wasu gidajen cin abinci masu ƙima, ana shirya manna lokacin da abokin ciniki ya ba da umarni, kuma ana yin ta ta amfani da grater don goge tushe; da zarar an shirya manna, yana rasa dandano a cikin shabiyar mintuna idan  an bar ba a gano su ba. A cikin shirye -shiryen sushi, masu dafa abinci galibi suna sanya wasabi tsakanin kifi da shinkafa saboda suturar wasabi har sai an yi hidimar tana adana dandano.

Za a iya cin ganyen wasabi sabo, yana da ɗanɗano mai ɗanɗano mai tushe na wasabi, amma sakamako na gama gari shine gudawa .

Legumes (kirki ba, waken soya, ko Peas) iya gasa ko soyayyen, sa'an nan mai rufi da wasabi foda gauraye da sugar, gishiri, ko mai da kuma ci abinci kamar yadda wani crunchy abun ciye-ciye. A Japan, ana kiranta wasabi-mame .

• 
  Fashin wasabi mai tushe don siyarwa a Farm Daio Wasabi, Azumino, Nagano Prefecture, Japan
• 
  Ana shuka amfanin gona na Wasabi a Tsibirin Izu na Japan
• 
  Kwatanta launuka na grated wasabi. Daga hagu, Hikimi wasabi (Daijin namo), Hikimi wasabi (nau'in daji) da wasabi daga Shizuoka Prefecture (Mazuma cultivar).

Majiɓinci

Wasabi yana son yanayin girma wanda ke taƙaita noman sa - a tsakanin sauran abubuwa, yana da rashin jituwa da hasken rana kai tsaye, yana buƙatar zafin iska tsakanin 8 and 20 °C (46 and 68 °F)kuma ya fi son zafi sosai a lokacin bazara. Wannan ya sa ba zai yiwu masu noman su cika gamsar da buƙatun kasuwanci ba, wanda ke sa wasabi yayi tsada sosai. Saboda haka, a wajen Japan, ba kasafai ake samun tsirrai na wasabi na gaske ba.

Sauyawa na yau da kullun shine cakuda horseradish, mustard, sitaci, da koren abinci ko koren alayyafo. Sau da yawa ana sanya alamar kunshin a matsayin wasabi yayin da sinadaran a zahiri ba su haɗa da wani ɓangaren shuka na wasabi ba. Bambancin farko tsakanin su biyun shine launi, tare da Wasabi yana koren halitta. An bayyana sabon tushen doki a matsayin yana da ɗanɗano irinta (kodayake mafi sauƙi) da ƙamshi zuwa na sabon wasabi.

A Japan, ana kiran seiyō wasabi . A Amurka, galibi ana samun wasabi na gaskiya ne a kantin kayan miya na musamman da manyan gidajen abinci.

Kimiyya

Sinadarin da ke cikin wasabi wanda ke ba da ƙarfin sa na farko shine hadaddun mahaɗan allyl isothiocyanate, wanda aka samar ta hanyar hydrolysis na thioglucosides na halitta (haɗuwar glucose na sukari, da abubuwan da ke ɗauke da sulfur mai ɗauke da sinadarai) Haɗin hydrolysis yana haɓaka ta myrosinase kuma yana faruwa lokacin da aka saki enzyme akan ɓarkewar sel da maceration ya haifar - misali, grating - na shuka. Hakanan mahaɗan guda ɗaya ne ke da alhakin raunin horseradish da mustard. Hakanan ana iya sakin Allyl isothiocyanate lokacin da aka lalata tsirrai na wasabi, saboda ana amfani da shi azaman hanyar kariya. Makasudin jiyya na ƙwayar mustard shine mai karɓar chemosensory, TRPA1, wanda kuma aka sani da 'Wasabi Receptor'.

Dadi na musamman na wasabi shine sakamakon cakudewar sinadarai masu rikitarwa daga ƙwayoyin da suka lalace na shuka, gami da waɗanda ke haifar da hydrolysis na thioglucosides daga sinigrin zuwa glucose da metothlthioalkyl isothiocyanates :

• 6-MITC
• 7-methylthioheptyl isothiocyanate
• 8-methylthiooctyl isothiocyanate

Bincike ya nuna cewa irin wannan isothiocyanates hana microbe girma, watakila da abubuwan da tsare abinci da spoilage kuma suppressing baka kwayan girma .

Saboda ƙonawar wasabi ba tushen mai ba ne, na ɗan gajeren lokaci ne idan aka kwatanta da tasirin capsaicin a cikin barkono barkono, kuma ana wanke su da ƙarin abinci ko ruwa. Ana jin abin jin daɗi musamman a cikin sashin hanci kuma yana iya zama mai raɗaɗi dangane da adadin da aka cinye. Shaƙatawa ko ƙamshin tururin wasabi yana da tasiri kamar ƙamshin gishiri, dukiyar da masu bincike ke ƙoƙarin ƙirƙirar ƙarar hayaƙi ga kurame . Subjectaya daga cikin batutuwan da ke cikin gwajin samfurin ya farka cikin 10 seconds na tururin wasabi ya fesa cikin dakin baccin sa. An ba da lambar yabo ta Ig Nobel ta shekara ta 2011 a Chemistry ga masu binciken don tantance ƙimar yawa na wasabi ta iska don farkar da mutane a cikin gaggawa.

Bayanin abinci mai gina jiki

Wasabi grated don manna tsari

Wasabi galibi ana cinye shi a cikin ƙananan adadi wanda ƙimar abinci mai gina jiki ba ta da mahimmanci. Manyan abubuwan da ke tushen tushen wasabi sune carbohydrates (23.5%) ruwa (69.1%) mai (0.63%) da furotin (4.8%)b

Noma

Zane na tsiron wasabi, wanda Iwasaki Kanen ya buga a shekara ta 1828

Gilashin filastik da aka shirya miya wasabi a Amurka

Wurare kaɗan ne suka dace da noman wasabi mai girma, kuma noman yana da wahala ko da a yanayi mai kyau. A Japan, ana noman wasabi galibi a cikin waɗannan yankuna:

• Yankin Izu, a Yankin Shizuoka
• Gundumar Nagano gami da Farm Daio Wasabi a Azumino (mashahurin jan hankalin yawon bude ido da gonar wasabi mafi girma a duniya)
• Iwate Prefecture
• Gundumar Shimane da aka fi sani da Hikimi wasabi

Samar da wasabi na 2016 a Japan (tan metric tonnes)

Gundumar	Noma cikin ruwa		Noma a cikin ƙasa		Jimlar
	Mai tushe	Ganyen ganye	Mai tushe	Ganyen ganye	Mai tushe	Ganyen ganye	Jimlar
Nagano	226.9	611.4	2.7	14.7	229.6	626.1	855.7
Iwate	8.2	5.5	16.0	488.4	24.2	493.9	518.1
Shizuoka	237.9	129.2	-	138.1	237.9	267.3	505.2
Kochi	0.1	0.1	26.7	45.8	26.8	45.9	72.7
Shimane	3.5	1.7	1.8	42.5	5.3	44.2	49.5
Oita	0.1	0.6	38.8	9.5	38.9	10.1	49.0
Wasu	32.9	59.7	46.4	76.3	79.3	136.0	215.3
Jimlar	509.6	808.2	132.4	815.3	642.0	1,623.5	2,265.5

2009 samar da wasabi a Japan (tan metric tonnes)

Gundumar	Noma cikin ruwa		Noma a cikin ƙasa		Jimlar
	Mai tushe	Ganyen ganye	Mai tushe	Ganyen ganye	Mai tushe	Ganyen ganye	Jimlar
Shizuoka	295.1	638.2	4.5	232.3	299.6	870.5	1,170.1
Nagano	316.8	739.2	7.2	16.8	324.0	756.0	1,080.0
Iwate	8.8	1.5	2.4	620.5	11.2	622.0	633.2
Shimane	2.4	10.1	9.0	113.0	11.4	123.1	134.5
Oita	0.5	8.9	-	94.0	0.5	102.9	103.4
Yamaguchi	2.5	2.2	22.5	54.2	25.0	56.4	81.4
Wasu	65.8	48.1	61.7	108.0	127.5	156.1	283.6
Jimlar	691.9	1,448.2	107.3	1,238.8	799.2	2,687.0	3,486.2

Hakanan akwai wurare da yawa na noman wucin gadi har zuwa arewacin Hokkaido har zuwa kudu kamar Kyushu . Kamar yadda buƙatar ainihin wasabi ya fi wanda ake iya samarwa a cikin Japan, Japan tana shigo da wasabi mai yawa daga Amurka, Taiwan, Koriya ta Kudu, Isra'ila, Thailand da New Zealand . A Arewacin Amurka, wasu tsirarun manoma da kamfanoni ke noma Wasabia japonica , wanda mafi shaharar su shine Sarki Wasabi, wanda ke cikin Forest Grove, Oregon . A Turai, wasabi yana girma a kasuwanci a Iceland, Netherlands, Hungary, da UK .

Shiri

Wasabi a kan karafa oroshigane grater

Wasabi galibi ana dafa shi da oroshigane na ƙarfe, amma wasu sun fi son yin amfani da kayan aikin gargajiya na busasshen sharkskin (fata mai kyau a gefe ɗaya; m fata a ɗayan) Hakanan za'a iya amfani da grater da aka yi da hannu tare da hakoran shark na yau da kullun. Idan ba a samo grater-fata na fata ba, cakulan cakulan yumbu na iya zama abin karɓa mai karɓa.

Duba kuma

• Jerin kayan ƙanshi
• Jerin abubuwan ci
• Satoyama