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Wasabi (Japanese: 山葵 or 和佐比; scientific name Wasabia japonica (syn. Cochlearia wasabi, Eutrema japonica)) is a member of the cabbage family. Commonly known as Japanese horseradish, it grows naturally along stream beds in mountain river valleys in Japan. It is green, has an extremely strong flavor. Its hotness is different from chilli pepper, which burns the tongue; wasabi's strong sensations shoot up one's sinus cavity instead.
ConsumptionIt is sold either in root form, as a dried powder which is then mixed with water to make a paste (the hot taste develops after a few minutes, the powder itself tastes rather dull), or as a ready-to-use paste, which comes in tubes approximately the size and shape of travel toothpaste tubes. Fresh leaves of wasabi can also be eaten and have some of wasabi root's hot flavor. They can be eaten as wasabi salad by pickling overnight with little salt and with a vinegar based dressing, or by quickly boiling them with a little soy sauce. UsesFortunately for those who either through malice or unfamiliarity come into contact with too much of this condiment, the burning sensations it can induce are short-lived compared to the effects of chilis. When used as intended, it is also very tasty on roasted peas, or in small amounts on sushi or sashimi. Wasabi is commonly mixed with soy sauce to make a dipping sauce for sushi and sashimi. However, wasabi's flavor dissolves very quickly in water and the best way to enjoy wasabi is to apply wasabi after dipping into soy sauce or carefully avoiding wasabi from mixing with soy sauce. ChemistryThe chemicals in wasabi that provide its unique flavor are the isothiocyanates, including:
Research has shown that isothiocyanates have beneficial effects such as inhibiting microbe growth. This may partially explain why wasabi is traditionally served with seafood, which spoils quickly. However, if the quality of your seafood is questionable, do not eat it raw, with or without wasabi. It certainly is not a treatment for food poisoning. CultivationSince there is a severe lack of places suitable for large-scale wasabi cultivation, most of the "wasabi" served today is really just European horseradish dyed green, or a mix of horseradish with black mustard and chlorophyll for the same effect. In Japan, wasabi is cultivated in:
The demand for real wasabi is very high. Japan has to import a large amount of it from:
Without proper regulation, wasabi cultivation can be a major pollutant to rivers as it usually requires fertilizer such as chicken manure and constantly flowing water. PreparationIt is strongly suggested not to use a mass-produced metal oroshigane to grate wasabi. The best tool to use is made of dried sharkskin (鮫皮) with fine skin of one side and coarse skin on the other side. A hand-made grater with irregular teeth could also be used. Without proper tools and technique, wasabi's flavor could be compromised. EtymologyThe two kanji characters "山" and "葵" actually do not spell anything close to wasabi when used on other occasions. The word wasabi written as 和佐比 was the traditional Japanese name that first appeared in The Japanese Names of Medical Herbs (本草和名) of 918. External links
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