Why do Japanese like mustard?
When you come to Japan, you have to eat raw fish. Because green mustard has bactericidal effect, Japanese people like to add some when eating fish raw. This is both sterilization and seasoning, killing two birds with one stone.
The spicy taste of mustard is really unusual: I go straight to my forehead as soon as I enter. However, this spicy taste comes and goes quickly, and the stimulation is limited to external organs such as the mouth, not gastrointestinal organs.
Green mustard, scientific name wasabi, is one of the most representative seasonings in Japan. In fact, there are many ways to eat green mustard besides raw fish in Japan. For example, it is used to eat buckwheat noodles, pickle pickles and put them in soaked rice. In summer, a plate of cold buckwheat noodles with a small bowl of special green mustard soup is simply the most delicious. In addition, there are processed green mustard potato chips. Although a little pungent, it makes you never tire of eating. And if it's a little stuffy, eating a pack will feel much smoother.
The reporter has a soft spot for Japanese green mustard. Every time he eats sushi, he asks the chef there for more mustard. After a long time, he also learned some common sense about green mustard from the chef. According to the master, wasabi is common in valleys and river banks. The colder and clearer the water quality, the more conducive to growth. They need neither fertilizer nor careful care. Therefore, it is a kind of green food that will not cause any environmental pollution.
We usually eat the roots of wasabi. After grinding its roots into powder, it is the green mustard we see now. There is a place in Japan called "net curtain", which is one of the producing areas of wasabi. As the name implies, "net curtain" is a water curtain waterfall hanging on the mountain. After seeing the waterfall, people usually buy some wasabi roots. Although there are only one or two in the small box, the price is generally above 700 yen. Nevertheless, the sales of wasabi here are still very good.
Wasabi will lose its original flavor if it is soaked in soy sauce after grinding. For this reason, gourmets usually put a little green mustard on sashimi and dip it in soy sauce.
Green mustard is a very pure and harmonious seasoning, but if you want to eat Chinese food and western food, you must use yellow mustard as seasoning. Yellow mustard tastes soft, although it is also common in Japan, but it is far less popular with Japanese than green mustard. This may be because green mustard powder is native to Japan, while yellow mustard is imported. (from Baidu Encyclopedia)