Spice Up Your Meals: Asian Cuisine’s Hot & Spicy Magic (3/7)

The medicinal values of chemicals extracted from wasabi were first documented in the Japanese medicinal encyclopedia during the 10th century. Biocidally active chemicals in Wasabi are said to act as an antidote to food poisoning, one factor that might have led to the use of wasabi with raw fish dishes in Japan. Today research is being conducted both in the United States and in Japan as to the potential medical benefit of wasabi. Researchers say that the isothiocyanates in wasabi, not only inhibit microbes, but can also help treat or prevent blood clotting, asthma and even cancer*. Wasabi has even been known to prevent tooth decay**. The best way to enjoy the full flavor of Fresh Wasabi is to spread a little on the fish and then dip the fish side of the sushi into soy sauce so that the sauce does not touch the wasabi. Good fresh wasabi and wasabi paste do not just have add spicy hotness, and sweetness but also a gentle fragrance to assist the taste of fresh fish with soy sauce Many diners, however, prefer to mix the Wasabi paste with soy sauce, called "Wasabi-joyu," and use this as a dipping sauce for the raw fish, or mix the Wasabi directly into a bowl of noodles. In 1997 Pacific Farms, the only fresh wasabi producing farm in the U.S., began making 100% Real wasabi paste. They now ship throughout the U.S. to wholesale companies, restaurants and individuals. Much of their wasabi paste ends up on plates in some of the most famous restaurants and hotels throughout the U.S. They are proud of the purity of their wasabi paste, as there is absolutely no horseradish in their products. They do, however, add a minimum of additives and preservatives to maintain the fresh wasabi quality of taste and color Pacific Farms has a treasure trove of recipes that can be easily prepared with fresh wasabi. Here are two of them: Wasabi Peanut Chicken Yields: 4-6 servings Ingredients 1 cup Pacific Farms Wasabi Oriental Dressing 1/2 cup Peanut butter 1 cup Orange juice 1/4 cup Low salt soy sauce 1/4 cup Japanese sake 2 lb. Sliced chicken breast (lx4 inches) Directions 1. Combine dressing, peanut butter, and orange juice. Mix until smooth. Reserve 1 cup of the sauce, cover and refrigerate. 2. Combine remaining dressing with soy sauce and sake in a container, add chicken and marinate for 12 hours. Dispose of marinade. 3. For each serving, grill 3 skewers over medium heat for 4 minutes. 4. Serve chicken with 2 oz of warmed reserved sauce. Do not overheat sauce. 5. Accompany with steamed rice. Seared Tuna with Fresh Wasabi Sauce Yield: 4 Servings Serving size: 6 oz. Preparation time: 20 minutes Ingredients 4 6 oz. Pieces of fresh Tuna 3 Tbs. Peanut oil 1-1/2 tsp. Oriental (dark) Sesame oil 1 Tbs. Dry Sherry 1-1/2 tsp. Minced fresh ginger 1/2 cup Radish sprouts 2 Green onions, thinly sliced 1/3 cup Soy Sauce low sodium 6 Tbs. Fresh ground Wasabi 1 large cucumber, seeded, peeled and julienned Directions 1.Whisk soy sauce, 2 Tbs. Peanut oil, sherry, sesame oil and ginger. Stir in green onion. Set aside. 2.Sprinkle tuna with salt and pepper. Heat remaining 1 Tbs. Peanut oil in heavy large skillet over high heat. 3.Add tuna and sear until opaque in center, about 3 minutes per side. 4.Spoon cucumber onto center of plates. Top with tuna. 5.Add the ground fresh wasabi to the sauce and spoon sauce around. Garnish with radish sprouts “Skirts on Fire” at Pho Republique Known in Boston for its inventive Indochine and Southeast Asian Cuisine, Owner Jack Bardy and Executive Chef Victor Sodsook Have come up with a recipe for success. The atmosphere is eclectic and casual with acclaimed food and signature drinks. Pho Republique’s food is best understood as an intermingling of Vietnamese ingredients and culinary traditions with French techniques. The restaurant captures the essence of a Buddhist temple and uses objects