Truffled Toro Carpaccio with kizami Wasabi and Avocado Cream in the best japanese restaurant Arko in Barcelona, Eixample.
Wasabi is not just an ordinary green condiment, it’s much more than that.
Wasabi or Japanese horseradish is a plant native to Japan. Its fields are usually located near streams and rivers, though there is also another variety of the root that is cultivated on land in the fields that are flooded to reproduce the natural conditions of the crop. Wasabis’ growth cycle is quite slow, as it takes at least two years from planting until it can be harvested for consumption. Its most famous and most widely used part in cooking is the stem, which is later on grated to obtain the famous green paste. Surprisingly, contrary to the popular belief, it’s not a root; it’s a stem that grows underground.
Its origin dates back to ancient Japan, mostly in the artisanal areas such as Shizuoka, Nagano, Iwate Prefecture, and the Izu Peninsula. Wasabi was used both for its culinary and medical benefits. In addition to that, it played a significant role in traditional Japanese medicine, as it was believed to improve health, digestion and with its disease preventative attributes. Originally, wasabi was served in fish dishes and soups, where its distinctive flavor stood out.
With just a little of this condiment, the flavor of the fish is significantly enhanced. Many sushi masters in Japan include it in their sushi-making process, placing it between the rice and the fish. Even though some experts say that you shouldn’t mix it with soy sauce it still remains a point to debate over.
You can also use wasabi for sashimi and dishes made on the Japanese grill robata. Make sure to use very little quantities as the strong flavor of the wasabi can easily overpower the subtle aroma of the raw fish or meat. Come and try our dishes accompanied by aromatic wasabi in Arko, in Eixample in Barcelona and make your reservation.