Japanese mustard is very famous all over the world. A small piece of mustard can make people hit the crown of the skull from the nasal cavity. So how is mustard made? Why is Japanese mustard so famous? Why is mustard so expensive? Mustard first came from the Zhou Dynasty in China. At that time, mustard seeds were also ground into powder, also known as mustard, which was often smeared on sashimi. Confucius said that you can never get tired of eating fine food. Later, this way of eating spread to Japan, and the Japanese found that wasabi was as spicy as mustard. The powder they ground wasabi became mustard, and the price was very expensive. After Japanese food became popular, most mustard sauces turned into spicy black from Europe. Its taste was similar to that of wasabi and mustard seeds, but it was cheaper. Japanese mustard, that is, wasabi, is called real mustard, which is generally only used by high-end Japanese food stores. On the contrary, mustard originally originated in China is considered as fake mustard, so why is Japanese mustard so expensive?

Most of the mustard we use in Japanese food shops is made by grinding horseradish into powder with green pigment, while in high-end restaurants, mustard is a fresh wasabi, which will have a special new fragrance when ground on shark skin. Wasabi is a small green plant, mainly distributed in Yunnan, Taiwan Province and Japan. The price of a kilogram of fresh wasabi is 25 times that of horseradish, and the reason why it can sell at such a high price is mainly because it has very high requirements on the growing environment, and it is also the most difficult plant to grow commercially in the world. Horseradish likes cool and rocky soil, and there should be mountain spring water flowing in the soil constantly, and the temperature should be kept between 8 and 20 degrees Celsius all the year round, so it can only grow in cold mountain streams. At the same time, wasabi also has high requirements for minerals in the spring water and the humidity around it. Its growth cycle is three years, which makes its price far exceed that of mustard made from mustard seeds and horseradish. When the wasabi matures, the stems formed by leaves falling off are edible rhizomes.

Wasabi has a special abrasive with coarse particles or fine marks on it, and the best one is shark skin. When grinding wasabi, you should not move too fast. You should grind it slowly to make the taste more delicious. After grinding, the taste of wasabi sauce will reach its peak after five minutes, and the spicy taste will disappear after 30 minutes. In Japan, mustard is suitable for soy sauce nomination, and is often used with sashimi, bibimbap and barbecue. Sodium can well neutralize the greasy feeling in food and greatly increase people's appetite, but excessive consumption of wasabi can lead to central paralysis and induce gastroenteritis and nephritis.