Wasabi root is a traditional spice in Japan, it is grown in places where there is a lot of water. Many people do not see good sushi without this ingredient. Wasabi has a unique aroma and spice. Allyl isothiocyanate is the main ingredient responsible for its pungent taste, also found in mustard and horseradish. Spice is created by exposing a glycoside called sinigrin to the air while it is grated. The finer the cells, the more cells come into contact with air, the more fragrant, the stronger the pungent flavor.
Β The shark skin grater makes the taste of grated wasabi root so much better. The rough skin of a shark is tough and the slow rubbing of the letter o or e makes Wasabi take a lot of air. This gives a delicate and very creamy effect, and a wonderful smell is emitted when rubbing.