Bên Trong Thế Giới Mù Tạt_ Từ Cải Ngựa Đến Wasabi Đắt Giá Nhất Nhật Bản.

Welcome to Modern Agriculture Today we'll explore a common spice used for seafood that everyone knows but they may not necessarily know how these are cultivated and processed These fresh easily perishable roots are about to be transformed into one of the most commonly used spices Although their original appearance may seem unfamiliar to many in fact many people have already tasted them—these are horse radishes The strange blue substance often squeezed out like toothpaste is the final form of this material after processing While the actual root of the mustard plant is white the cultivation of horse radish also begins from the root However using large roots as big as a forearm for seed purposes would be quite wasteful Thus after harvest the rhizomes are manually processed and sorted with the main roots used for commercial processing The smaller lateral roots about the size of a finger will be retained as planting stock for the next growing season In the newly prepared field workers till the soil repeatedly before each planting season of turnips while also rotating in a wheat or soybean crop to maintain soil fertility and reduce the risk of crop disease The seedlings are easily placed into the planting machine and then set into the ground spaced about 40 cm apart within rows and 60 cm between rows Belonging to the brassica family this plant is a member of the mustard family Turnips are closely related to mustard and cabbage sharing similar characteristics with these vegetables Horse radish is highly suitable for large-scale cultivation using simple intensive farming methods Horse chestnut is a temperate tree native to Europe thriving in cold conditions but sensitive to heat In environments below zero degrees Celsius Even when the mature plant's leaves have withered the dormant buds can still survive accumulating energy to support growth the following year Under temperatures of about 15-18 degrees Celsius the plant grows most rapidly allowing the roots to develop strong and robust In addition to requiring fertile soil and good drainage the plant must receive at least six hours of sunlight daily throughout its growing period Workers regularly water and fertilize the plants and whenever they detect pests or diseases on the young trees they take immediate action It will immediately implement destruction measures to protect the planted trees After approximately 6 to 8 months of meticulous care When horseweed leaves begin to turn yellow it signals that harvest time has arrived Workers drive the harvesting machine into the cultivation area First cut the entire leafy portion of the plant then pull up the whole plant with ease The clean turnips were quickly loaded onto the transport vehicle After harvesting the crops are transported to a designated area for sorting by size Having grown for over half a year High-quality radishes can grow as thick as a forearm yet not all of them meet the standard for use The horsehair was then taken to the processing plant where it was thoroughly washed and mechanical equipment removed the outer layers Chop finely blend into a thick paste then season with spices Add vinegar and stabilizers to create the familiar diluted mustard To produce green mustard in a paste form In addition to basic seasonings an ingredient that creates the distinctive green color must also be added Regarding the quality of the raw materials alone Although the horse breed is not considered premium its large output makes up for it Stable supply and affordable pricing make it highly suitable for the needs of average users Anyone who's ever eaten mustard knows the sharp burning sensation that shoots straight up to the top of the head stinging the nose and throat However this spiciness does not come from capsaicin like in chili peppers but originates from Two components present within the cells of horseradish are glucosinolate and myrosinase enzyme When horse radish roots are physically damaged their cellular structure is disrupted These two substances come into contact and undergo an enzyme-catalyzed reaction producing a volatile compound called allyl isothiocyanate This compound is highly unstable so during processing acidic substances are often added to stabilize it with a specialized stabilizer to preserve the distinctive spicy flavor It's not just Chinese cabbage that can produce this kind of spiciness The use of plants' pungent properties as seasonings within the country dates back several thousand years When our ancestors crushed a handful of mustard seeds added water and ground them thoroughly to make mustard Although it is an authentic local flavor its strong taste means it is now rarely used regularly by most people Currently the main types of seeds used to produce mustard include mustard greens White and black mustard with white mustard being the most commonly grown and used Compared to turnips which take nearly half a year to harvest the growth cycle of mustard greens is the fastest reaching maturity in just about three months This significantly reduces the production cost of mustard seed-based sauces compared to green mustard made from mustard greens Although they share the same family mustard turnip and Chinese cabbage still exhibit many similar growth habits They are not particular about soil and generally prefer a cool climate Each year around September to October when the autumn breeze begins to blow Workers prepare the soil for growing mustard greens by performing double tillage and applying a base fertilizer layer Then use a seed drill to plant at a depth of about 1 cm with pre-calculated spacing between plants and rows Within just under a week the seeds had taken root easily and entered a phase of vigorous growth To ensure optimal density planting spacing is strictly controlled and when the plants have developed 2–3 true leaves Workers will carry out regular pruning removing weak trees to concentrate nutrients on the remaining trees throughout their growth period Mustard greens require regular weeding through mechanical intercropping practices or use herbicides to control weed growth At the same time biological pest control and nutritional supplementation play equally vital roles Workers precisely adjust soil moisture through the irrigation system and once all favorable conditions are met Mustard plants grow so rapidly that their growth can be clearly seen with the naked eye reaching great heights and beginning to bud flowers Mustard greens are cross-pollinating plants requiring the assistance of wind and small insects to produce robust seeds And after just 80 to 100 days a single initial living particle can give rise to countless new ones As the mustard greens gradually shift from green to yellow and then fade into brown harvest time arrives For workers accurately determining the harvest time directly determines yield Harvesting too early results in seeds that haven't fully matured while harvesting too late causes the plump fruits to split open on their own causing the seeds to fall back to the ground When harvesting the combine harvester will cut the entire plant cleanly just above the base Then the stalk is fed into the anti-rotation mechanism inside to separate the seeds from the stalk while the chaff and other impurities are returned to the field Clean mustard seeds fall directly into the storage compartment behind and are quickly transported by truck to the processing plant There they continue to be purified thoroughly washed and dried before being fed into a grinder to produce fine mustard powder By this point the process of making mustard from mustard seeds is essentially complete This powder can be used immediately by simply mixing it with water and stirring thoroughly instantly producing a tingling sensation that shoots straight up to the top of the head If you wish to further process the mustard powder into more refined varieties it will be ground even finer to enhance thickness and then seasoned with additional spices to perfect the flavor Then apply sterilization technology and freshness locking to preserve flavor and extend shelf life And thus each delicious mustard bottle was finally born Notably mustard made from mustard seeds is mostly characterized by its distinctive yellow hue In addition to the influence from the base ingredient many types of yellow mustard are enhanced with turmeric to balance flavor and color Within the mustard family products made from mustard greens and mustard seeds primarily belong to the mass-market consumer segment While the root varieties bred by the Japanese truly represent the premium line and also serve as the standard mustard ingredient in Japanese cuisine Just like the abundant muscat grapes these wasabi roots have a strong impact on Japanese consumer psychology And even though the overall cost has decreased significantly after being grown domestically wasabi produced in Japan still commands a high price If crop rankings existed growing wasabi would undoubtedly be among the elite due to the extremely strict environmental requirements of this plant Like horse radish wasabi is also a member of the brassica family but the difficulty level in cultivation must reach five stars Currently the main methods of growing wasabi are primarily divided into two forms: growing in flowing water and growing on land However growing plants in water is far from simple compared to merely placing a plant in a regular water-filled pot Growing wasabi requires clear continuous mountain spring water Rich in minerals and maintaining a stable temperature between 15 and 18 degrees Celsius—this is truly the ideal growing condition When conditions are right workers take the wasabi plant's shoots as cuttings for propagation After separating the shoots plant them about 40 cm apart in gravel where springwater flows or in well-draining soil Additionally during the initial phase protective measures must be implemented to prevent the plants from being washed away and to increase survival rates In addition to strict requirements for water and soil wasabi is also extremely sensitive to temperature and light because once the ambient temperature remains above 20 degrees Celsius for too long the plant will cease growing or quickly wilt while they fear direct sunlight and prefer shady areas Therefore wasabi is typically grown in remote mountainous areas naturally covered by vegetation or in artificial greenhouses The minimum requirement is to install shade nets to ensure shade coverage exceeds 70% Yet what frustrates farmers the most is that despite investing tremendous effort wasabi's growth rate remains incredibly slow and even under ideal care conditions Meeting the standards required for market entry also takes between one and a half to two years When harvesting workers pull up the entire mature wasabi plant remove the leaves and outer parts and keep only the core root The principle behind wasabi's pungent flavor is similar to that of horseradish as both release their spicy compounds when the roots are damaged or cut When cell structures are broken they trigger chemical reactions that produce the plant's distinctive pungent flavor However the compounds produced by wasabi have a sweet aftertaste and do not cause a harsh throat sensation Unfortunately this refreshing fragrance and unique plant flavor are very prone to evaporating and degrading Therefore after grating the first 15 minutes are considered the golden window for enjoying fresh wasabi Unlike mustard made from horse radish or mustard seeds which can be stored for long periods wasabi is typically used fresh And besides being difficult to cultivate and having a long growth cycle the short harvesting window also contributes to this spice's high cost Even when stored in a low-temperature environment of 0–5°C The flavor compounds in fresh wasabi stems retain their optimal quality for only about 1 to 2 weeks Next let's explore shiitake mushrooms a familiar ingredient in many households Making shiitake mushrooms flower is a dream most mushroom growers aspire to Because of its flower-like appearance this type of shiitake mushroom is considered the highest grade among current shiitake varieties Compared to regular dried shiitake mushrooms the price of flower mushrooms is significantly higher yet obtaining this variety is far from simple Mushrooms are the fruiting bodies of fungi essentially the reproductive organs Formed after the fungal individual reaches maturity its primary function is to produce and disperse reproductive cells And the reproduction process of shiitake mushrooms also begins with this fruiting body To breed a shiitake mushroom variety with strong disease resistance and heat tolerance Workers will select from the farm those mushroom specimens with thick caps perfect shape fully mature but not overly aged to serve as parent stock After being placed in the sterile room the mushroom was carefully dissected to remove the outer tissue that had not been contaminated Transfer each individual Vietnamese sample into the culture tube and incubate at 25 degrees Celsius Within just a few days the fungal mycelium grows vigorously It quickly占据了 more than half of the culture space The growth process of shiitake mushrooms consists of two main stages: the mycelium development phase and the fruiting body formation phase In natural environments characterized as a higher-order wood-decaying fungus The fungal threads will weave a dense network breaking down wood to absorb nutrients When fully developed the fiber system will cluster together and form a complex fruit-like structure visible to the naked eye The workers then raised the ambient temperature to 30 degrees Celsius This is the growth threshold for shiitake mushrooms as they dislike cold but also cannot tolerate excessively high temperatures Under such harsh conditions the fungi either fail to grow or gradually die and a few days later workers will remove the samples that do not meet the criteria Retain only the mother lines that are healthy and thriving to produce a higher-value shiitake mushroom strain Workers continue to separate the two mushroom stems which exhibit a strong attachment to the individual fiber blocks making autonomous fusion impossible Then place them in the culture environment at a specified distance Over time the fungal threads spread evenly outward from the inoculation point And when the two fiber systems meet they enter the critical fusion phase where cells and cytoplasm fuse to form a dikaryotic fungal hypha capable of reproduction This combined portion is separated and further cultured to develop a new strain with higher commercial value However if grown using conventional methods even the most promising flower offspring will not thrive When they sprouted most were just ordinary shiitake mushrooms not the flower mushrooms hoped for In reality shiitake mushrooms grown in humid conditions turn white Flowering only occurs when the plant is grown in dry conditions and exposed to low temperatures with a significant temperature differential The flower is in essence a product born of adversity only when shiitake mushrooms endure cold and dry conditions during their growth and are continuously challenged by significant temperature fluctuations They were now forced to form a dense firm mushroom flesh with beautifully patterned fibrous veins Therefore to cultivate orchids one must either do so during winter or grow them indoors under a sophisticated environmental control system At farms shiitake mushrooms are typically not grown in high-quality wooden boxes but are instead inoculated into substrates made from sawdust of oil palm trees Cotton fiber corn cob and other materials are mixed together to form cultured duck embryos Once the materials are brought into the workshop they are fed into a mixer and blended according to the sawdust ratio Not all types of plant waste are suitable as mushroom substrates as substrate quality directly affects nutrient absorption Growth rate and final quality of shiitake mushrooms The wood used to produce sawdust is typically from hardwood species such as eucalyptus or other broadleaf trees Never use pine or other softwoods as they contain resin and essential oils that can inhibit fungal growth causing the mushrooms to grow poorly or even die In addition to selecting the right type of wood the material must also be fresh and new to effectively control pollution sources and maintain nutritional quality Even though the mushroom spawn has undergone high-temperature sterilization However if sawdust contains too many spores of contaminant bacteria sterilization will be difficult to achieve completely During substrate preparation workers also add about 2% gypsum powder to prevent the substrate from hardening enhance aeration adjust pH and supply calcium to shiitake mushrooms Once the substrate preparation process is essentially complete The medium is loaded into a plastic bag placed inside a metal tube quickly packaged then transferred to a steel rack for sterilization The mushroom spawn are neatly arranged in the steamer the lid securely closed set the appropriate time and temperature so the mushroom spawn remains in a high-pressure high-temperature environment allowing shiitake mushrooms to monopolize the nutrients from the very beginning Within 1 to 2 hours after exiting the steamer the mushroom culture is guaranteed to be free of any surviving organisms In a high-pressure environment steam temperature can reach up to 121 degrees Celsius This is the lethal threshold that ensures complete sterilization as nearly all active microorganisms cannot survive beyond it After the sterilization process ends workers wait until the mushroom substrate's temperature drops to about 28 degrees Celsius Immediately remove it from the steamer and transfer it to the sterile room for inoculation Workers are fully equipped with protective gear place mushroom spawn onto the machine and operate the inoculation pulse Insert the graft into the stock using a drill bit then seal the drilled hole tightly with tape At this point the grafting process is officially complete The mushroom spawn are then transferred to the grower's house and cultivated for a period of four to five months Workers evenly place the mushroom blocks on the racks carefully controlling the spacing to ensure sufficient growing space for the shiitake mushrooms I just wanted to keep the overall yield high because if the spacing is too tight the mushrooms are prone to deformation due to compression It affects the form but if the distance is too great it leads to wasted space and reduced output Under conditions of temperature between 15 and 25 degrees Celsius and relative humidity of about 70% The mycelium quickly spreads across the substrate resembling white threads tightly clinging to the growing medium Once the mushroom mycelium has stabilized workers remove the aging tape at the inoculation site to improve air circulation Soon afterward the mushroom gradually changed from white to brown forming a hard outer layer encasing the mycelium bag This is a sign that it's time to remove the mold workers take off the plastic wrap and rearrange the billets onto the rack This creates the impression that they have been placed on the ground thereby promoting the formation of shiitake mushroom fruiting bodies The mycelium blocks are rinsed with clean water and then placed on metal racks as compared to the fungal mycelium growth stage The fruit development stage requires higher humidity During this stage the moisture level of the billet bag must be maintained at 55–60% At the same time workers also spray water daily to maintain environmental humidity at around 80% Temperature is maintained around 25 degrees Celsius combined with regular ventilation to reduce carbon monoxide levels in the air Additionally appropriate lighting must be provided If there is insufficient light or nutrients during the initial stage shiitake mushrooms will quickly open up and become second-grade mushrooms reducing its market value Soon afterward small mushrooms began sprouting from the substrate bag To maintain the mushroom's shape and nutritional quality the pruning process is carried out Workers carefully remove excess mushroom buds applying a method similar to agricultural film coverage to prevent fungal growth in specific areas Other areas are covered with a thin layer to prevent the mushrooms from continuing to grow Within just 4 to 5 days the mushroom buds can grow into fully developed mushrooms with a diameter of about 5 centimeters some of them will grow into large flower mushrooms just as the husband had long anticipated And with most in-laws the rate of beautiful flower mushrooms can reach over 50% This is truly a bountiful harvest The calcium in shiitake mushrooms primarily comes from the calcium layer on the surface of the mushroom fibers and the flesh cells within When exposed to low temperature and dry conditions combined with adverse stimuli such as significant temperature fluctuations The mushroom flesh cells inside continue to grow Meanwhile skin cells directly exposed to the impact are limited in their rate of growth and elasticity As the outer skin fails to keep pace with the internal growth of the mushroom's flesh The mushroom cap surface will crack and split forming regular brown fissures that create beautiful patterns This is precisely what makes the mushroom flesh firmer reduces its water content and intensifies its aroma significantly Then workers carried out daily harvesting in the greenhouse following the principle of picking large ones and leaving the small ones All mushrooms that reach about 7 to 8 parts maturity are harvested If missed at the optimal time the flower mushrooms will overdevelop and release spores diminishing both their flavor and nutritional value Typically harvested shiitake mushrooms are graded into three categories: flower mushrooms regular shiitake and thin mushrooms Among them the mushrooms have fully spread caps even curling upward The selling price per kilogram may be less than one-tenth that of dried shiitake mushrooms After sorting A portion of the mushrooms is packaged as fresh mushrooms for market release while the majority is processed into dried products Workers first remove the stem base still containing impurities then sort the mushrooms by cap thickness and size Then smooth it evenly over the drying rack arranging the layers to prevent overlapping and ensure uniform airflow The samples were then placed into the drying equipment initiating a slow drying process at low temperature during the first few hours When the mushroom's moisture content drops below 13% they can be removed for sorting and packaging Compared to traditional sun-drying methods This method is unaffected by weather conditions and the fully enclosed environment helps prevent dust and airborne contaminants especially suitable for the perishable nature of shiitake mushrooms at room temperature