When it comes to healthy food, Japanese cuisine has an edge. From steamed fish to fish, the Japanese know what to eat for health and longevity.

Luckily, you don't have to travel to Japan to treat your body to healthy food: Asian-style foods can be found today at the regular grocery store.

Today we will talk about one of these purely "Japanese" products - useful wasabi (Japanese horseradish, cruciferous family). You may already know that this vegetable, or rather its underground root or rhizome, is used to make a spicy-sweet pale green paste of the same name and sushi sauce. The health benefits of wasabi are yet to be discovered. Although Japanese herbalists knew the healing properties of this vegetable as early as the 10th century.

Wasabi is a healthy food with a high concentration of potassium, calcium, vitamin C and substances that enhance the body's antioxidant defenses and also help the skin put up a shield against free radicals.

Unfortunately, most of the "wasabi" pasta in modern sushi bars and Japanese eateries is made from mustard, horseradish, cornstarch and food coloring and does not contain the original. Real seasoning is an expensive thing, although very useful. The reason for the high cost of the product is the difficulty of growing it. This root crop grows in the mountains of Japan, along the banks of rivers and on islands.

It takes 3 years to form a edible root crop. Another prerequisite is cold and high humidity. Due to the growing popularity of wasabi, they learned to grow not only in Japan, but also in New Zealand and Oregon. So it's worth finding and trying real Japanese horseradish. Suddenly like it.

Benefit

Cancer protection

Wasabi is a rich source of isothiocyanates, which are natural antioxidants. Scientists have identified a range of vegetables that are high in these nutrients, scientifically known for their powerful anti-cancer properties. These are broccoli, Brussels sprouts and.

Antioxidants activate liver enzymes for the timely detoxification of the body affected by cancer. They inhibit the formation of metastases. At the same time, natural antioxidants do not damage healthy human cells, but only fight cancer. Cancer protection has been proven in breast, stomach and intestinal cancers. But the dose of wasabi required for such an important therapeutic effect is 20% of the daily diet. And that's too much.

Cleans the liver

Liver detoxification isn't just for cancer patients. From time to time, every person, even a perfectly healthy one, needs to cleanse the liver and remove harmful substances from the body that are deposited in fat cells. With the help of wasabi, you can cleanse the liver in a completely harmless way. It is no coincidence that this miracle root is added to the food of patients in some American drug treatment clinics. It helps alcoholics and drug addicts to quickly cope with physiological dependence.

The same substances in the composition of the Japanese seasoning prevent the formation of blood clots and thin the blood, reducing the risk of strokes and heart attacks.

A related study used wasabi oil, which scientists compare to aspirin for its effects on the human circulatory system.

And although the reported effect of the use was 10 times weaker than the effect of taking chemical aspirin, doctors are very optimistic. After all, the tablet begins to act only after 30 minutes, and the oil - almost instantly.

Antibacterial properties

Isothiocyanates explain another useful property - anti-inflammatory. Some researchers have high hopes that this product will lead to effective cures for arthritis, asthma, hay fever and other allergic reactions in the near future. Relevant research is already underway.

It also kills bacteria that cause cavities. Some companies have already begun work on creating handmade antibacterial soaps and toothpastes with wasabi extract.

natural aphrodisiac

It also has another wonderful property. By increasing blood flow, this natural aphrodisiac enhances libido, especially in women.

To determine if a natural product has fallen into your hands, pay attention to the packaging:

  • grade 1 is a 100% natural product,
  • grade 2 contains only 20-25% powder,
  • grade 3 is an analogue of natural Japanese horseradish, and it will definitely not bring tangible benefits to your health.

See how the Japanese knead wasabi paste. It's funny.

Want to know what wasabi is made from? In this review, we will slightly open the veil of secrecy and tell you what this mysterious seasoning is, where it came from and how it acquired its familiar form. If you often treat yourself to sushi, you should be familiar with the bright green burning paste that is always present on the table at the meal. Read our review to learn the secrets of Japanese cuisine.

What is real wasabi made from in Japan?

Have you already wondered what wasabi is made of? We won't bore you! Honwasabi is made from the Japanese horseradish root of the same name. It grows in Shizuoka Prefecture exclusively in mountain rivers. A mandatory condition for growing root crops is running water, which has a temperature of 10 to 17 degrees Celsius throughout the year. Hot springs, which are available on some farms, help maintain this temperature. It takes about 18 months for the root to mature.

The plant must reach the age of one and a half years - only after that the root becomes thick enough and suitable for processing. Of course, now horseradish is also planted in other Asian countries - but its distribution area is catastrophically small, which leads to more complex production and higher prices for the spice.

To make this green paste, no additional ingredients are used and the manufacturing process itself is quite simple:

  • The ripened root is torn off;
  • Peel and rub on a fine grater to a paste.

The uniqueness of the product lies in the taste - the sharpness is instantaneous, it disappears almost immediately. It's also useful:

  • For the heart and blood vessels;
  • In the treatment of acute respiratory diseases;
  • In order to normalize the gastrointestinal tract.

The seasoning kills bacteria - that's why it is eaten with raw fish.

However, the answer to the question of what wasabi is made of for sushi and rolls, which are served in our cafes and restaurants, will surprise you. The fact is that an imitation appears on the table in front of you - a product that has little in common with Japanese seasoning. Let's discuss what wasabi is made of in Russia.

Be sure to watch the video, which describes the entire process of wasabi growth:

Is there wasabi in Russia

Wasabi is rarely cooked in Japan - the spice is very expensive and is served only in expensive restaurants. On the territory of our country, the situation is different - it is almost possible to find an original product.

The analogue has a soft color and less sharpness than the original. Here is what wasabi served in catering establishments consists of:

  • The main ingredient is the daikon. The vegetable is white, so it needs to be tinted with green food coloring;
  • Salt, sugar and water;
  • Corn starch and soy flour;
  • Sorbitol and turmeric;
  • Rapeseed oil, acidifiers and flavors.

Wasabi paste contains 2% (or less) of the real product! In cafes and restaurants, pasta is served from a tube - this is a convenient packaging format that can be purchased in most large stores.

Surprised when you found out what wasabi is made of? This is what we were counting on! Want to create magic in the kitchen yourself? Next, we will detail how to make wasabi from dry powder.

How to cook yourself

Dry powder is sold in hypermarkets and supermarkets, you should look for it in the departments of Asian cuisine. Wasabi is horseradish or mustard, no matter how surprising it may sound. It consists of the following ingredients:

  • Dry grated horseradish;
  • Dyes and flavors;
  • Mustard.

You can make your own pasta:

  • Pour the powder into a bowl;
  • Add water at the rate of one part dry ingredient to two parts liquid;
  • Drizzle vegetable/olive oil and add a pinch of salt.

Water can be replaced with lemon juice or vinegar to enrich the taste.

If you were able to get a real root, you should store it for no more than two weeks, only in the refrigerator, wrapped in a paper towel.

Methods of use

Finally, let's say a few words about how to use the product correctly:

  • Do not mix with soy sauce as the original spicy flavor will be less intense;
  • Feel free to add to fish dishes (but in small proportions, it is especially important to use pasta if you use raw fish for food, it helps to get rid of all harmful microbes);
  • Use as a component of tempura or batter;
  • Mix with noodles.

In Japan, sushi and rolls are made according to a certain method, this paste is immediately added inside, so you do not have to use it additionally. In European countries, the seasoning is served separately, like ginger.

We figured out the question of what wasabi is made of. Now you know that you have never tried real Japanese pasta, but you can cook the seasoning yourself and serve it with sushi, rolls or sashimi. And for the original taste, you should go to Japan - you can only find it there.

Sickening food without spices. Its taste is often changed with seasonings from various spicy-flavoring plants: specific herbs, roots, seeds, stems, leaves, vegetables, fruits and other representatives of the plant world. Since about the 12th century AD, another plant has entered the group of spicy-flavoring plants in Japanese cuisine, causing appetite and giving Japanese dishes an exquisite taste. Legend has it that the unknown wasabi stinging root liked the future shogun from Shizuoka. And for more than 800 years, first in Japan, and then around the world, this plant called fuck japanese or Eutrema japonica.

Evtremu Japanese in everyday life is often called wasabi, referring to the seasoning with that name. As a plant, wasabi is a type of eutrema ( Eutrema wasabi or Wasabia japonica) with burning aromatic rhizomes. Eutrema japanese, or wasabi, has a huge bouquet of useful properties and is used in the manufacture of seasonings for dishes and medicines for the treatment of many diseases.

Classification and biological features of Japanese eutrema

Eutrema japonica has over 10 synonyms in the scientific literature. In different classifications, it belongs to the cabbage (cruciferous) family. In the family, the genus Eutrema and the species Eutrema japanese ( Eutrema japonicum). Sometimes the Japanese eutrema is called green mustard, for the taste of mustard, due to the high content of mustard oils. Since 2005, eutrema has been included in the Red Book of the Russian Federation of Sakhalin ( Eutrema japonicum) and Chelyabinsk ( Eutrema cordifolium) areas.

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Eutrema japonica belongs to the group of perennial herbaceous plants, up to 45-50 cm high. The stems are straight green grassy. The leaves are typical green, heart-shaped, simple, long-petiolate. Location next. At the base of the stems, the leaf blade is up to 6-12 cm wide, decreases up the stem. The root system consists of a rhizome and adventitious roots, which, like leaves with stems, have a specific aroma due to the high content of essential oils that have the smell of horseradish (garden spicy-tasting crop).

A biological feature is the very slow growth of the rhizome - no more than 3 cm per year. Eutrema begins to acquire its properties in the second half of the 2nd year. A rhizome is considered mature only after 3-4 years of cultivation. By this time, its thickness reaches 5-15 cm in diameter, 15-25 cm in length and acquires a characteristic smell and a sharp burning taste. The peculiarities of the culture include a different level of sharpness in the upper, middle and lower parts of the rhizome. On this basis, real wasabi is distinguished from fakes by cunning cooks. The flowers are white, 4-petaled, on tall peduncles rise above the green leaf mass. Seeds are round-elongated, covered with a dense shell of light green color.

Eutremes are typical Asians. At present, the distribution area of ​​\u200b\u200bJapanese eutrema has expanded significantly. Eutremu Japanese or wasabi is grown in Taiwan, America, New Zealand. Increasingly, eutrema appears in private gardens in areas with a moderately warm climate in the Russian Federation. However, not always the plant grown in the garden is genuine wasabi. Japanese horseradish grown in garden culture is a garden vegetable that has the smell and taste of Japanese eutrema and only part of its special properties. The Japanese believe that genuine eutrema or genuine wasabi grows only in the running water of mountain streams, and they call these plants "honwasabi" or real wasabi. It is the Asian exotic grown in such conditions that has a set of valuable properties that have a therapeutic effect on the human body.

Wasabi seasoning refers to very spicy dishes and is contraindicated in inflammatory processes in the intestines and stomach with high acidity. Wasabi, like all spicy seasonings and snacks, should not be used as food for liver and kidney diseases.

How to grow eutrema japonica at home

Eutreme environmental requirements

Eutrema japonica is a surprisingly capricious plant. The sharp-burning rhizomes of eutrema adore the streams of icy water of mountain streams, and the above-ground mass does not tolerate a cold climate.


For the normal growth and development of the Japanese etreme, a moderately warm climate is necessary. Year-round air temperature is within +7 - +22ºС. Under natural conditions, eutrema grows best in the shade of trees, with high humidity, on well-drained soils. When plantings thicken, eutrema begins to get sick with fungal diseases. The required conditions can be recreated in greenhouses in temperate regions. In hot climates, eutremu can be grown outdoors, but under shelter from sunlight. When the temperature limits change, the plants are covered with a cloth from overheating and mulch when it gets cold.

Eutreme requirement for soil conditions

In regions with frequent temperature changes, it is better to grow eutrema in protected ground. To do this, allocate an area in the greenhouse, prepare sandy soil with a high organic content. For about 4-5 parts of sand mixed with gravel, add 3 parts of sod and 2 parts of leafy soil, 1 part of humus or compost. Mix thoroughly. Check the pH level, which should fluctuate between 6-7.

Apply the resulting soil mixture to the prepared area. Check drainage conditions and water absorption rate. Pour abundantly and see if the water leaves quickly, and the 20-25 cm layer remains wet, without mud, which means that the soil has been prepared correctly.

Sulfur is a vital element for the normal passage of biochemical processes in eutrema plants. The high content of mustard and other vegetable oils, as well as essential amino acids, vitamins, the passage of active protein metabolism, require a sufficient amount of sulfur. Therefore, add ammonium sulfate (ammonium sulphate) at the rate of 30-40 g/sq. m. Fertilizer can be applied for digging or top dressing. Remember, this fertilizer acidifies the soil. Systematically check the pH level, and if it deviates from the norm, add compost, humus and other additives that will fluff up and deoxidize the soil. For digging the soil, you can use nitroammophoska in the same dose as ammonium sulfate, but during the growing season it is imperative to use sulfur fertilizer in top dressing.


Amanda B. Young

When growing eutrema outdoors, place the plants near an artificial waterfall or a small river with running water. Spray from the waterfall will create the necessary conditions for air humidity, and the constantly changing water of the artificial river will provide soil moisture without soil flooding. There is no such possibility, just keep the soil and air moist by systematic watering and spraying the plants through small splash guards (with a small number of bushes, you can use a spray bottle). Before sowing eutrema, do not forget to disinfect the soil with a solution of potassium permanganate.

Eutrema planting and care requirements

Eutrema japonica seeds can be purchased through online stores and planted in prepared soil. Before planting, soak the seeds in warm purified water for 6-8 hours. Water will soften the hard shell of the seed, which will speed up the emergence of seedlings. Seeds are sown in an ordinary way at a distance of 3-5 cm in a row, keeping 20-25 cm between rows. Strengthened seedlings are planted at a distance of 30-50 cm, so that adult plants have sufficient ventilation. Thickened plantings will be constantly affected by pathogenic microflora.


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Keep the soil moist throughout the growing season by watering daily with fresh, cool water (imitate running river water). Wilting seedlings are a sign of insufficient watering. In hot, dry weather, spray 2 times a day.

Constant moisture contributes to the rapid spread of molds and bacterial infection. Keep a close eye on your plants. Remove wilted plants from the garden immediately.

Evtrema does not tolerate the neighborhood of weeds. Plants, especially young shoots, must be weeded daily and kept clean throughout the growing period.

Wasabi harvesting and storage

In the first year, the above-ground mass of eutrema grows relatively rapidly. By the end of the 2nd year, the plant has 40-60 cm dimensions of the above-ground mass. Her growth is halted. The plant directs all nutrients to the formation of an underground stem - rhizome.

In a 2-3 year old plant, dig and separate 1 root. Measure the length and thickness. A rhizome is considered mature and ready for harvest if it is at least 15 cm long and 5-10 cm in diameter.

If you are growing eutrema for your family, do not harvest the entire crop at once, but dig up the ripened rhizomes as needed. Thus, it is possible to grow only a few bushes, which is much easier than maintaining a (however small) plantation of these capricious plants.


Shizuoka

The plants remaining in the garden are propagated by self-seeding of ripened seeds. Self-seeding will replace harvested plants and save you the hassle of annual sowing. Plant the grown seedlings, leaving the right amount in the garden.

Eutrema grown at home in terms of taste will repeat the plants living in natural conditions in everything.

Fresh rhizomes are stored in the refrigerator for no more than 1.5-2.0 months and begin to rot. The rhizome is stored better and longer in the form of wasabi powder. To do this, clean the fresh root to the core, finely chop and dry. Grind in a coffee grinder to a powder. Store tightly packed away from moisture. If necessary, you can prepare seasoning not only from fresh rhizomes, but also from powder.

Preparation of wasabi powder

To prepare 1 serving of seasoning from real wasabi powder, it is enough to pour 1 teaspoon of powder into a small container, add 1 teaspoon of warm water and quickly stir the mixture. You will get a thick paste-like mass of green color. Transfer the resulting paste to a flat saucer. Shape with a spoon and leave for 5-10 minutes. The seasoning will thicken even more, the taste and aroma will become more pronounced.

Preparation of wasabi from fresh root

Using the fresh root to make a sauce or seasoning, remove the leaves. Cut off the right amount from the top third of the rhizome for the spicy seasoning. Less sharp is obtained from the middle and lower parts of the rhizome. Peel the surface down to the core. Grate on the smallest grater, transfer to a flat saucer and form any shape with a spoon. Leave for 5-10 minutes to "ripen" and serve.


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If you want to try real wasabi seasoning, grow Japanese eutrema in your garden. You will not regret the time and effort spent. The taste and aroma of real wasabi seasoning is unique.

As it turned out, even many lovers of Japanese cuisine think that wasabi is Japanese mustard. Actually, it's Japanese shit. I suggest you learn more about this delicious seasoning.

Wasabi, or japanese fuck is a seasoning used in Japanese cuisine. It is a dried and crushed root of the plant of the same name of the Cabbage family.

Wasabi is a perennial rhizomatous herb with a simple leafy stem, creeping or ascending, which, however, reaches a height of up to 45 cm. The leaves are rounded or heart-shaped, with a long petiole and a crenate edge, 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.

The genus Wasabi (Wasabia MATSUM.) includes 4 very closely related species from East Asia. Only one of them is cultivated - Wasabi Japanese.

Wasabi grows along the banks of mountain rivers. Cultivation of this plant began in the X century. 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.

Wasabi is cultivated in Taiwan, the USA, China, Korea and New Zealand.

Thanks to special substances - isothiocyanates - Wasabia japonica prevents tooth decay. Studies have shown that these substances inhibit the growth of Streptococcus mutans, bacteria that cause tooth decay. Thanks to the same isothiocyanates, wasabi is supposed to be used to fight cancerous tumors. In addition, the ability of wasabi to prevent blood clots and play the role of an anti-asthma component is known. And the extreme popularity of the seasoning in combination with raw fish can be explained by the strong antimicrobial properties of wasabi.

The use of wasabi as a grated root began in 1396 in the Shizuoka area. The people of Shizuoka brought wasabi as a gift to the future shogun. According to legend, he liked the seasoning, and he began to distribute wasabi in other regions of Japan.

Due to the high cost of wasabi, the vast majority of restaurants, both in Japan and abroad, use imitation wasabi based on horseradish, spices and food coloring. Imitation wasabi is available as a powder or ready-to-eat paste.

Source - Wikipedia.

Burning real wasabi is grown in cold river water or on the banks of reservoirs. Many residents of Japan are used to planting a plant in their gardens, but such a root crop does not have a rich, burning taste. The Japanese perennial grows slowly, adding only a few centimeters per year, so quality seasoning is quite expensive. There is a more affordable alternative - wasabi daikon. This seasoning was named in Japan, but brought from European countries. It is difficult to distinguish these 2 spices in taste, but wasabi daikon contains fewer useful elements in the composition.

The root of the plant is widely used in the culinary field. It is served not only with traditional sushi, but also with baked fish, roast beef, soups. To soften the taste of seasoning, you can mix it with soy sauce. Young leaves, long stems and perennial flowers are also used for food.

Composition and characteristics

The root of the plant is rich in valuable elements, due to which it is widely used in cooking. 100 g of the product contains no more than 110 kcal, so it can be eaten during a diet. There are no fats in the seasoning, carbohydrates - no more than 25 g, proteins - about 5 g. The composition contains ash (about 2 g) and dietary fiber (at least 7.5 g). The fresh root contains about 70 g of water.

The glycemic index of the product is low - 35. The burning root includes a large number of trace elements that can improve the functioning of vital organs and systems.

In addition, the composition is represented by the following elements:

  • isothiocyanates (strong antioxidants),
  • folic acid,
  • thiamine,
  • vitamin B6,
  • ascorbic acid,
  • riboflavin,
  • niacin.

The essential compound isothiocyanate helps to improve the condition of the blood, speed up recovery from food poisoning, and slow down the growth of pathogenic bacteria. A natural antioxidant reduces the likelihood of malignant tumors, is a prophylactic against intestinal disorders, poisoning, caries. The pronounced antioxidant properties of the product help slow down the natural aging process.

Useful properties and applications


The benefit of the product for the body lies in its antimicrobial action, as well as antifungal. Wasabi helps to cope with such severe pathologies as anemia and asthma. It is a prophylactic against thrombosis and oncological diseases. The plant has a positive effect on the functioning of the stomach and the entire digestive system, is able to neutralize the negative effects of dangerous radicals.

Other useful properties include the following:

  • removal of manifestations of anaphylactic shock;
  • improvement of blood circulation;
  • fight against E. coli, cold viruses;
  • rapid removal of harmful compounds from the body;
  • increased appetite;
  • help in cleaning the sinuses with a cold;
  • positive effect on the genitals;
  • normalization of the liver;
  • suppression of asthmatic attacks;
  • improvement of blood chemistry.

The product is useful for losing weight, as it speeds up metabolism, removes salts, excess water, supplies the body with a whole range of essential trace elements and vitamins. The plant extract has an immediate effect. It is in no way inferior to acetylsalicylic acid in terms of effect and speed of action.

  • for skin problems (pimples, comedones, acne);
  • for the prevention of thrombosis;
  • with asthma and diabetes of any form;
  • for the rapid treatment of colds;
  • with diarrhea and other similar bowel problems.

With moderate use of seasoning, you can strengthen the immune system, protect the body from vascular pathologies, and improve the condition of the teeth. The root of the plant is widely used in the spa industry. Antioxidants in the composition help fight wrinkles, effectively get rid of cellulite (wraps with wasabi). The result of use is renewed young skin, saturated with useful elements and oxygen. In addition, cosmetic procedures with Japanese horseradish extract eliminate discomfort and pain in the joints, relieve spasms and swelling. A good nourishing mask is made from rosemary oil and a burning root vegetable.

Use in cooking

Wasabi is an indispensable component of dishes from different cuisines of the world. For culinary purposes, fresh or dried root is used. The plant in its natural form has a whole complex of valuable natural components, has a more pronounced aroma and taste. Raw roots are grated just before cooking. The resulting paste will not lose its qualities if it is stored in cling film in a place inaccessible to sunlight.

Green hot pasta can be served with noodles made from different flours, sushi, savory soups, cold appetizers, marinades, fish, salads or seafood. In order for the dish to acquire a mild original taste, many chefs mix the mass with, nut paste, lime juice. Powder with mustard and corn flour is used to prepare dressings for such world-famous delicacies as sushi, sashimi, tempura.

In cooking, not only the root of the plant, but also other parts of it can be used. It can be young leaves, flowers (collected during the flowering period of the plant), processed stems. For example, different parts of the plant are fried in a special sprinkling until a golden hue appears. Some types of wasabi taste spicier than cayenne pepper, but the seasoning does not burn the mouth, but only affects the sense of smell. You can get rid of possible discomfort with cool water. Based on the Japanese root, you can cook not only the national dishes listed above, but also more familiar ones: peanuts in a spicy sauce with honey, baked fish or pork, fresh salad with sweet peppers and cucumbers in sour cream dressing.

Preparation of wasabi from root or powder


The fresh root crop has a richer taste, a flavor reminiscent of radishes, and during the heat treatment it gives a bright color. Dried wasabi in powder form can be stored for a very long time if kept in a tightly closed container. The preparation of seasoning from the fresh part of the plant is as follows:

  • Thoroughly clean the root crop from the top end.
  • Using a ceramic or metal grater, grate in circular motions.
  • Wrap the rest of the root in polyethylene and place in the cold.

In this state, the root crop will not lose its valuable properties within 30 days. The grated mass should be used for cooking or served immediately with the dish.

You can make a spicy sauce from the powder, following the instructions below:

  • Mix 50 ml of cold water with 30 g of finely ground dry root. Water must be poured in slowly, stirring constantly.
  • The consistency of the paste should look like soft clay. If not, you need to add more water.
  • Let the mass brew for about 20 minutes.
  • If desired, you can add mustard, table horseradish to the finished product.


The powder can be diluted using not water, but lemon juice. In this case, the final product will turn out with a pleasant citrus note. Ready pasta can be stored in any container with a lid for 2 weeks.

Contraindications and possible harm

Excessive consumption of Japanese horseradish can harm the body. The substance hepatotoxin contained in the product can cause liver damage. In small doses, this chemical component does not pose a danger. Negative effects with the abuse of wasabi can be observed from the sick intestines or stomach. Large doses of the plant can increase blood pressure.

Main contraindications:

  • gastrointestinal ulcer,
  • pancreatitis in the acute stage,
  • liver dysfunction,
  • cholecystitis,
  • hyperacid gastritis,
  • high blood pressure,
  • increased acidity of the stomach,
  • allergic reaction,
  • inflammatory kidney disease.

During pregnancy and lactation, it is undesirable to use a spicy product and it is better to consult a doctor. In the absence of health problems, small amounts of wasabi are usually allowed. It contains many vitamins, minerals, and folic acid, which is necessary during the period of bearing a child. Possible negative effects during pregnancy during use are excessive thirst, heartburn, increased uterine tone.

It is important to purchase a quality product that does not contain artificial colors, flavor enhancers and other extraneous additives. On the packaging with seasoning should be the inscription "First grade". Other species (second and third) contain only a small part of the crushed plant.