A few years ago a woman named Naomi Moriyama published a cookbook called ‘Japanese Women Don’t Get Old or Fat: Secrets of my Mother’s Kitchen’.
I have absolutely no need for this book because as a Japanese woman I know the secret – copious amounts of sake and binge-watching Studio Ghibli films, clearly. All jokes aside, a lot of Japanese cuisine is very healthy, practical as well as flavourful – a theme I hope to explore more within this blog. Take wasabi, for instance. Wasabi is a type of Japanese horseradish, often served in the form of a paste. Historically, wasabi played an important role in the development of Japanese cuisine. The anti-microbial properties of wasabi were really important before domestic refrigeration was a common thing. This is part of the reason why it was served with sushi (top tip: nothing comes close to toro, a type of fatty tuna sashimi with some soy sauce and wasabi).
Wasabi has a hotness to it – if you have too much, you can feel it in your nose. It’s not the same heat you feel with chilli, and is more similar to mustard. It’s great for if you have blocked up sinuses, and they have even developed fire alarms for deaf people using wasabi. How practical is that?
Going back to Naomi Moriyama’s book here for a second – I have never read it. Only because I know that Japanese women do get old, just not like the rest of us. Check out this diagram below:
See? And in order not to perpetuate this stereotype further I’ve got a recipe here that’ll make them fat, too!
I had a lot of fun making these white chocolate and wasabi cupcakes. Check out the link at Baking Mad for the full recipe! I ended up having to make my own paste from powder, something I’ve never done before – but it was so simple and actually quite relaxing. It felt unnerving and unnatural to put wasabi into a cake recipe – I’m so used to snacking on savoury wasabi treats like peas but the flavour went really well with the buttercream, which I find can be a little too sweet sometimes.
Mmm. Spicy, sweet buttery goodness.