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Yamaowasabi
The environment of food supported by forest
The solid earth of Hokkaido was cultivated by the sweat from severe labor and effort of our ancestors, and the forest and waste land were revived as a fertile land. As the result, the delicious foods could be harvested. The air temperature difference becomes 50°C~60°C between in midsummer and in midwinter. This climate produces the optimum environment for growing yama wasabi balanced with pungent taste and flavor.
Special Features of Kitano Yama Wasabi and Its Growing Area
Kitano Yama Wasabi is grown in Hokkaido. Yama Wasabi is a type of horseradish. Compared with Japanese green wasabi, the pungent taste is more exhilarating. As it goes well with fish and meat, it enhances the flavors of beef stake and fish dishes. It can be mixed with sauces or used as an ingredient of a sauce by mixing it with vinegar,lemon juice, olive oil, butter, cream or mayonnaise. Mostly its roots and stalksare used, but its leaves can be mixed in a salad.
Main components and functions
●Allyl isothiocyanate
pungent principle and prevention of blood clot
●Glucosinolate
strengthening detoxification function