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Wasabi is a plant-derived condiment known for its pungent and spicy flavor, often used in Japanese cuisine. The plant, Wasabia japonica, belongs to the Brassicaceae family, which also includes horseradish and mustard. Genuine wasabi, also called "hon-wasabi," is relatively rare and expensive compared to the commonly used wasabi substitutes, which are often made from horseradish, mustard, and green food coloring.
Effects: - Flavor Profile: Wasabi imparts a sharp, fiery heat that is different from capsaicin-based chili peppers. It creates a short-lived burning sensation in the nasal passages, which quickly subsides. - Digestive Aid: Wasabi is believed to have antibacterial properties, making it a useful addition to raw fish dishes like sushi and sashimi. - Health Benefits: Some research suggests that wasabi may have anti-inflammatory and anti-microbial effects. It contains isothiocyanates, compounds
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