Difference:

One: Wasabi

1: wasabi: a famous Chinese literature, with Latin scientific name Eutrema yunnanense, Papaver, Leucaena, Cruciferae, Allium mustard, Allium mustard, Sonchus, and South Mountain Sect. It is a kind of rare and spicy plant and vegetable growing in the shade of alpine mountain area at an altitude of1300 ~ 2500m.

2. Wasabi is a special edible health plant found in the world today, and it is an extremely precious seasoning food in the international market, with high price and great market demand. Because of the special growth conditions of wasabi and the limited places suitable for growing and planting, the products of wasabi are extremely scarce in the international market. Wasabi not only tastes good, but also contains rich nutrients, immunomodulation, antibacterial, anticancer, antioxidant and other pharmacological effects.

3: The leaves are clustered, round and heart-shaped, and the leaves have wavy serrations. The petiole is about 30cm～35cm long. Underground stem fertilizer is conical, 5 cm ~ 25 cm long, 2 cm ~ 4 cm in diameter, light green, spicy, and more intense after grinding. The root system is fibrous root, which is distributed horizontally in the soil of10 cm ~ 20 cm. Racemes, terminal or axillary, white petals, silique, flowering from March to April, harvesting seeds from May to June, and green seeds are similar to radish seeds. It takes1.5 ~ 2 years for wasabi from planting to rhizome harvesting, and the yield of rhizome is 320 kg ~ 380 kg per mu.

4. Stimulate appetite. Many spices have the function of stimulating appetite, mainly because these spices stimulate the digestive organs to excite the central nervous system and promote blood circulation after entering the digestive organs. Local congestion makes the digestive juice secrete quickly, the movement of the digestive organs intensifies, and the digestive ability is enhanced to promote food digestion and absorption. Under the condition of proper intake, gastroscopy shows that gastric peristalsis increases and gastric juice secretion is more vigorous.

Second, mustard

1: Mustard, also known as mustard powder, potato, mustard powder, is generally divided into green mustard and yellow mustard. Yellow mustard originated in China, which is made by grinding the seeds of mustard. Green mustard (green mustard) originated in Europe, and was made from horseradish (horseradish). After adding pigment, it was green, its pungent smell was stronger than that of yellow mustard, and it had a unique aroma.

2. Mustard is slightly bitter, spicy and fragrant, which has a strong irritation to the tongue and mouth, and its taste is very unique. After being wetted, mustard powder has an aroma, which has a strong pungent smell of tears and has a stimulating effect on taste and smell. Can be used as a condiment for pickles, pickled raw meat or salad. It can also be used with soy sauce as a delicious seasoning for sashimi.

3. Mustard vegetables include several kinds of vegetables in Brassicaceae and Sinapis. Its mature seeds are ground into a spicy seasoning called mustard, also known as mustard powder and mustard powder. Wasabi, mustard, western turnip. Some people confuse it with mustard sauce in China because they don't understand it. What the Japanese eat is the root of the western turnip, and the sauce ground on the shark skin to make the sand skin; China people eat mustard seeds, which are ground into paste. These are two completely different plants.

Brown mustard is native to China and has a long history. It has been eaten in the court since the Zhou Dynasty. It has been regarded as a natural herb since ancient times and was introduced to Japan. Because Japan is an island country and many people eat seafood, it has developed in Japan. Nowadays mustard is one of the important seasonings in Japanese cuisine, especially in sashimi and sushi. Usually, the root of wasabi is ground and made into seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.

4. In terms of efficacy, mustard has a strong spicy taste, which can stimulate the secretion of saliva and gastric juice and enhance appetite. Thiocyanate in mustard can prevent tooth decay, prevent cancer, prevent blood clots and treat asthma. Mustard also has the effects of preventing hyperlipidemia, hypertension, heart disease and reducing blood viscosity. Mustard oil also has beauty beauty effect.

Extended data:

Wasabi, mustard, western turnip. Some people confuse it with mustard sauce in China because they don't understand it. What the Japanese eat is the root of the western turnip, and the sauce ground on the shark skin to make the sand skin; China people eat mustard seeds, which are ground into paste. These are two completely different plants.

Brown mustard is native to China and has a long history. It has been eaten in the court since the Zhou Dynasty. It has been regarded as a natural herb since ancient times and was introduced to Japan. Because Japan is an island country and many people eat seafood, it has developed in Japan. Nowadays mustard is one of the important seasonings in Japanese cuisine, especially in sashimi and sushi. Usually, the root of wasabi is ground and made into seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.

Western mustard and Japanese mustard look like two completely different plants in appearance, but the chemical composition of their spicy taste is exactly the same. On average, western mustard is more spicy than Japanese mustard 1.5 times.

Green mustard and yellow mustard are two completely different seasonings. Yellow mustard, which originated in China, is made by grinding the seeds of mustard. It is yellow and slightly bitter, and it is a common spicy seasoning, which is mostly used for cold salad. In addition to seasoning, people also take yellow mustard orally to treat vomiting and sublingual colic; External application to treat arthritis.

Green mustard (green mustard) originated in Europe, wasabi is green, its pungent smell is stronger than yellow mustard, and it has a unique aroma, which is mostly used in Japanese cuisine. (Horseradish sauce is actually a light yellow food dye turned green, and many sushi restaurants in China use horseradish.)

References:

Mustard-Baidu Encyclopedia