What is Wasabi Mustard?
Wasabi mustard is a condiment and spread often used for sandwiches and similar dishes. Wasabi is a root that is used for its cool spicy flavor. It is commonly ground into a a fine powder or grated. Mustard is a condiment made from mustard seeds, vinegar and and additional ingredients. The combination of wasabi in mustard spread is a spicy spread with a warm and cool heat that is felt more in the sinuses than on the tongue. It is tart and has a brownish color with a semi-thick texture.
Ingredients
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
The radish is a root vegetable with a woody body and crisp crunch. It grows under the soil, with leafy tops that stick out of the ground. The radish varies in shape from a small round bulb, to finger shaped roots. The skin is usually white or red. Though it is a dry vegetable the flavor has wateriness to it and tastes spicy.
Wasabi, also called Japanese horseradish is a plant in the same family as broccoli and cabbage. The root of the wasabi is used as a flavoring that is most commonly associated with the green condiment served alongside sushi. The wasabi root is grated or ground. The root is a light bright green and so is the paste or powder. The flavor is hot and and is felt more in the sinuses than on the tongue. Wasabi has a cool heat that is less fiery than a chili pepper, but still intensely spicy. Much of the wasabi in the US is actually horseradish, due to limited supplies of the root.
Soybean oil is used in many countries around the world and has become extremely popular in the US for its inexpensive price and neutral flavor. Soy oil is considered a vegetable oil and is extracted from soybeans. The color of this thin oil is a translucent golden yellow. Soy oil is used frequently in restaurants for sauteing, grilling and deep frying. It is also used in salad dressings and baked goods.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Mustard seeds come from the mustard plant and are pinhead sized, round seeds. There are many varieties of mustard seeds, but the three most common types used in cooking are white, yellow and brown. All mustard seeds have a spicy and hot flavor. White and yellow mustard is mild and commonly used to make American mustard. Brown mustard is stronger, spicier and frequently used in Indian cuisine. Mustard is warming and often has a sharp edge to its flavor. It is used as a spice.
Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
