It turns out that for so many years, we have eaten "fake mustard", what is "real mustard"?
When we eat sushi or sashimi, we all dip a little mustard. Like chili peppers, although they are all spicy, but the spicy taste of mustard is different, only a little bit of mustard, that sour energy rushed to the nose in an instant, like a small bombshell like an explosion, some people were even choked to the nose, tears dripped down, that momentary impact, more ferocious than pepper.
However, recently I found out that after so many years, we have eaten "fake mustard", why do we say so? It all started with a meeting I had with a friend.
The other day, a friend who studied in Japan returned to China to work, he was my buddy who had been playing since I was a child, and I hadn't seen each other for many years, so we went to a Japanese food restaurant for dinner. During the meal, a friend told me a "surprising" discovery, he said that the so-called mustard in China is actually fake, and the real mustard, he dared to pack a ticket, 99% of the Chinese people have not eaten.
What is the difference between "true and false mustard"? Today we will explore it together.
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The mustard we usually eat, similar to the packaging of toothpaste, can be eaten as long as we squeeze out some and stir it with soy sauce. In fact, the raw material of this mustard is horseradish, which is native to Europe and West Asia, and the sauce ground out of horseradish is itself pale yellow, so in the production process, the factory adds food coloring, so it becomes green.
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In Japan, the real wasabi is called "Wasabia", which is made of grinding the rhizome of wasabi, and if the finer the grinding particles, the more choking the taste of the wasabi will be. Wasabi itself contains a kind of allyl isothiocyanate, which is very volatile, but it disappears without a trace after a while, and it evaporates in about 15 minutes. Therefore, shops usually sell wasabi rhizomes directly, and people buy them home and grind them into wasabi sauce, which is the mustard we are familiar with. At some high-end Japanese food shops, there is also a grinding wasabi sauce on site for guests.
Wild wasabi is also very picky about the growing environment, it only grows in mountain streams, and it must be clear living water, such an environment is conducive to its growth. Wasabi, which is suitable for making mustard, need to meet at least 3-year growth period conditions. Therefore, the market price of wasabi is generally higher, the quality is better, 100 grams of at least 1,000 yen, equivalent to about 59.6 yuan.
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The mustard we eat on weekdays is actually a horseradish grinding sauce, but its taste is more similar to that of wasabi, and after adding pigment, it is exactly the same as wasabi sauce, the key is that the price is cheap, so smart businessmen will use it as a substitute for wasabi, and also as mustard to sell. The real mustard, the raw material is wasabi, must be freshly ground and eaten.
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