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The Truth About Wasabi

Have you ever eaten wasabi? If you answered “yes” to that question, you are likely mistaken. Most sushi eaters—even in Japan—are actually being served a mixture of ground horseradish and green food coloring, splashed with a hint of Chinese mustard. Worldwide, experts believe that this imposter combination masquerades as wasabi about 99 percent of the time. The reason boils down to supply and demand. Authentic wasabi, known as Wasabia japonica, is the most expensive crop in the world to grow. The temperamental semiaquatic herb, native to the mountain streams of central Japan, is notoriously difficult to cultivate. Once planted, it takes several years to harvest; even then, it doesn’t germinate…

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 Saving a Forest with One Plant

Wasabi (Wasabia Japonica) is a plant in the same family as horseradish and mustard. Real wasabi grows naturally along freshwater streams in Japanese mountain valleys and are rarely grown outside of Japan. Notorious for needing very specific growing conditions—a constant stream of freshwater, little direct sunlight, cool air temperatures (8°C – 20°C) and high humidity in the summer—it’s not exaggerating to say that wasabi is a plant that needs pampering.

 The capricious herb - wasabi root!

The asceticism of Japanese culture can be also seen in the Japanese cuisine. Selection of spices is not extensive, but the spices are delicate, exotic and brilliant in their simplicity. While the soy sauce adds pleasant aroma and salty taste, the capricious wasabi root brings piquancy into the Japanese cuisine.

 Wasabi May Boast Memory-Boosting Powers, Study Shows

While there are plenty of brain-healthy foods that can help you lower your risk of Alzheimer’s disease and other forms of dementia, it turns out a spicy condiment may be worth adding to the list. According to a study, wasabi boasts memory-boosting powers.

 What is Wasabi and Why You’ve Probably Never Eaten It

Think you’ve eaten wasabi before? Chances are you probably haven’t, even if you’ve visited Japan or eat Japanese food on the regular. It’s quite shocking to realize that a condiment seemingly so common and freely available at your local sushi chain or in a supermarket bento, is in fact, not very common at all.

Articles of Interest

Herb of the Month: Wasabi

I will bet you remember the first time you experimented with wasabi. (You may have mistaken it for guacamole, like I foolishly did.) It was a short second or two until those strong wasabi vapors reached up and touched your nose, and it hit your tongue for the first time.

Japanese Horseradish: True Facts About Wasabi

Wasabi and sushi go together like white on rice. One bite, and that delicious pea-green paste stings the nasal cavity with its searing heat for just a few seconds — a wonderful combination of pain and pleasure. Yet the flavor and spiciness are different from that of a hot pepper — since it’s not oil based, wasabi doesn’t usually leave you reaching for a glass of water, though it may clear your sinuses and make your eyes water.

Medical Uses of Wasabia japonica

Like many aspects of a healthy traditional Japanese diet, regular use of Sawa Wasabi may be partially responsible for the longevity and health of the Japanese people. Currently, scientific research is investigating the folklore surrounding why Sawa Wasabi is regarded as both a super food and a powerful herbal medicine.

Root of the Matter: Is Wasabi a Root Vegetable?

Well, let's start by saying that wasabi is not your typical root vegetable. It is not a part of the potato, carrot, or onion family. Unlike these vegetables, which grow underground, wasabi is grown in shallow water. It is an aquatic, perennial plant that belongs to the Brassicaceae family, which includes other plants such as broccoli, kale, and horseradish. The part of the wasabi plant used to make the wasabi paste we all know and love is called the rhizome. The rhizome is a horizontal stem that grows underground and produces roots and shoots. Although it is not a root vegetable, it is often referred to as such due to its underground growth. The rhizome is what produces the pungent flavor we all associate with wasabi.

Spice Up Your Life: The True Story of Wasabi and Its Imitations

Wasabi, often referred to as Japanese horseradish, is a traditional condiment that plays a significant role in Japanese cuisine. Historically, Japanese wasabi was valued not only for its fiery taste but also for its antibacterial properties, making it an ideal accompaniment to raw fish dishes. Today, wasabi is best known for being paired with sushi and sashimi, where its sharp, spicy kick enhances the delicate flavors of fresh fish, creating a harmonious balance enjoyed by people worldwide.

Spicy Wasabi: A Rare Rhizome with Huge Flavor

It shares similar volatile compounds as horseradish, but it has an even more intense aroma and flavor. However, the pungency lasts no longer than 30 minutes once the flesh is exposed due to cutting or grating.

The Secrets of Wasabi

Wasabi is one of the world's most expensive crops. But even if you enjoy sushi, you might never have tasted the real thing.

Wasabi The True Japanese Horseradish

Indeed, most of those who already ate the famous fluorescent green paste served in restaurants or bought packaged in tubes at the supermarket never really had wasabi. For this condiment combines the plant Eutrema Japonicum with other ingredients to create an ersatz made from horseradish, oil, various additives, and green food coloring. The sting that induces crying and nose running is in fact not that characteristic of the 100% natural wasabi. Good to know, if a tube indicates "hon wasabi" it means it contains the highest amount of Wasabia Japonica (about 30% maximum).

Wasabi: The Spice of Life

The plant that is comes from looks very odd. It has leaves and a very large looking root. But that root is actually the stem to the leaves of the plant and where the wasabi comes from. Yeah, I know that it doesn’t seem like that large, coarse root could contain a bright green paste but it does you just have to know how to get it. When making wasabi you have to use a special metal grater called a oroshigane. This grinds the stem very finely creating the course, green paste that you know as wasabi.

Wasabi: Why It's So Uniquely Spicy

For some people, it’s not a sushi meal unless it’s complemented by a dime-sized dollop of the spicy green paste that instantly jolts the sinus passages wide open: wasabi. Wasabi paste is made from the finely grated rhizome (or underground stem) of the wasabi plant. And indeed, it can be spicy enough to singe your nose hairs—a particular type of heat that’s different from other foods that are also known for their spice.

Wasabi—A Unique Plant in a Unique Place

So next time you’re slogging through that wet spot in your backyard, don’t see it as a nuisance. Maybe see it as untapped potential for your future wasabi patch. With a bit of patience, you could be on your way to growing a crop that’s as unexpected in North Carolina as snow in July. And who knows? You might just start a new trend: North Carolina seeps—the secret to the perfect sushi.

What is Wasabi and Why Is It so Spicy?

Unless you live in Japan and go to a particularly nice restaurant, you’ve probably never tried real wasabi. It’s a pricey stem, with a unique spice sensation which makes it deeply prized across Japanese cuisine.