If you love Japanese cuisines, you may buy commercially available wasabi powder, and mix it into wasabi paste at home, but discover that you cannot get that spiciness out of it, and it even turns bitter?

Wasabi paste prepared with 40-degree warm water is the best!

When using dried wasabi powder to make wasabi paste, in order to stimulate the natural pungent taste of wasabi, it is best to stir it with warm water at 40 degrees Celsius to active the natural spiciness of wasabi.

When being stirred with ordinary cold boiled water, because the water temperature is too low to wake up the wasabi powder, it will result in a non-chocking but slightly better taste when entering the mouth; when being stirred with hot water or soup, because the temperature is too high, the raw and chocking wasabi powder will be eliminated. The smell is removed, and it becomes tasteless.

The bacteriostatic effect of the pungent ingredients of horseradish has the function of inhibiting the growth of?Escherichia coli, Salmonella, Vibrio parahaemolyticus and Staphylococcus aureus and other food poisoning bacteria. It also inhibits the growth of mold and yeast.
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The choking of wasabi is different from the spiciness of chili. You cannot rely on starch or acid to relieve the choking taste; not even using sugar to neutralize, it will only make the choking worse! The only way is to open your mouth and keep your mouth and nose open so that the choking smell can be eased as soon as possible.

The main ingredient of the spicy taste comes from the ''allyl mustard oil (propylene isothiocyanate)'' of wasabi. It is difficult to feel the strong spiciness of fresh wasabi. It is only through grinding that the intense pungency begins to develop. Wasabi becomes spicy when the wasabi cell tissue is ruptured due to fermentative reaction of sirobinosin contained in the cell structure of horseradish. Hence, it produces the unique spicy taste of allyl mustard oil. It is only at the moment of tasting that the strong spicy and clear aroma of allyl mustard oil will be felt, and then these flavors will quickly evaporate.

Wasabi: Wasabi needs to be grounded into fine pastes before using. Wasabi has a sweet flavor, but once it dries, the sweetness and spiciness will disappear, so it should not be processed into powdered products.

Horseradish: Horseradish has a strong pungent flavor. Fresh horseradish has a flavor of mustard greens and radish, tastes similar to wasabi, and is suitable for being processed into a mustard condiment.