Aroma development of Sawa-Wasabi

The light green color and the fresh intensive aroma of Sawa-Wasabi add a lot of tast to the matching dishes. Wasabi contains lots of vitamin C and calcium. Wasabi's typical aroma emanates from a certain group of mustard oils (isothiocyanates), which are not found in horse radish. These mustard oils develop only after grating the rhizome.

Horse radish feels hot on the tongue. This burning sensation is a sensation of pain. Freshly grated wasabi develops its abundand taste and aroma retronasally. In a way you inhale the elusive isothiocyanates via the palate. Note that the nose is responsible for 80% of our taste sensation.