Green horseradish, also known as green wasabi.It is different from traditional Chinese mustard despite their similar pungency and spiciness; they come from different plants.Chinese mustard is made frommustard seedsof mature plants ground into a spicy condiment.With a long history, it is said to have been used in the imperial courts since the Zhou Dynasty.Green horseradish, originally from Japan, is made by grinding the root of wasabi and has a fresh green color with a strong aromatic taste.Green horseradish contains allyl isothiocyanate, which gives it its unique fragrance and intense spiciness; it can remove fishy odors, have disinfectant properties, promote digestion, and enhance appetite.

The cultivation of wasabi for green horseradish production is very demanding.It grows in the streams of north-facing valleys and requires no direct sunlight.The environment must be free from any pollution; otherwise, the plant will struggle to survive.Wasabi takes a long time to grow; it usually needs four years before it can be harvested.To avoid damaging the wasabi plant, it is hand-picked carefully.Despite these efforts, people's enthusiasm for making green horseradish remains high.

Green horseradish comes in three forms: paste, powder, and cream.Paste green horseradish originates from freshly ground wasabi; the fresh wasabi is washed and grated with a fine grater or rubbed with sharkskin to create the best flavor.Sharkskincan be used as a sanding tool for this purpose, but it must be finely processed.Powdered green horseradish needs to be mixed with water in a 1:2 ratio before use.After mixing evenly, it should be left to rest for 2-3 minutes to allow the pungent and unique flavors to develop fully.However, this mixture should be used promptly as its spiciness will diminish over time.Cream green horseradish is a pre-made product similar to toothpaste; it can be squeezed out at any time for use.The green horseradish we commonly buy in stores is usually the cream form.

Green horseradish is always usedtogether with soy sauce.It provides a stimulating taste that removes the fishy smell of raw ingredients;soy sauce, on the other hand, offers salty and umami flavors, enhancing overall flavor.Soy sauce adds saltiness and umami, enhancing the overall flavor.