Wasabi

Also known asJapanese Horseradish · Eutrema japonicum · Wasabia japonica · 山葵

Name: Wasabi (Eutrema japonicum, also Wasabia japonica) — a Japanese plant whose green rhizome is grated into a fiery, fresh-tasting paste served with sushi and sashimi. Most “wasabi” outside Japan is actually horseradish coloured green.

Description

Wasabi is native to Japan, and grows naturally beside cold, clean mountain streams. It has been used in Japanese cuisine for over a thousand years, and is notoriously difficult and expensive to cultivate, requiring cool, shaded, running water, which is why genuine wasabi is rare and costly.

Its pungency comes from isothiocyanates released when the rhizome is grated, which hit the nose rather than the tongue and fade within a minute. Real wasabi is traditionally grated on a sharkskin grater (oroshi) and eaten freshly made, since its flavour fades within 15 minutes. The imitation product is made from horseradish, mustard and colouring.

Main nutrition value

Wasabi is eaten in tiny amounts, so adds little nutritionally, but contains glucosinolates and isothiocyanates, which are studied for antimicrobial and protective effects.

How best to be consumed

Wasabi is a condiment, served in tiny amounts.

1. Grate fresh rhizome finely and serve at once with sushi, sashimi, soba noodles and grilled meat.
2. Dab a small amount on food rather than stirring it into soy sauce, which dulls it.
3. Check the label, since many tubes and powders contain little or no real wasabi.
4. Wrap the rhizome in damp paper and keep in the fridge.
5. Use wasabi leaves and stems, which are also edible, in pickles and salads.

Overconsumption could cause…

Wasabi is safe in condiment amounts, but very hot.

1. Burning and irritation of the nose, eyes and throat from too much at once.
2. Stomach irritation from large amounts.
3. High salt and additives in processed wasabi pastes.
4. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.

GroupsCruciferous VegetablesCruciferous (cabbage family)High fibreLow fatLow sodiumRich in vitamin CFresh

Related foodsBrussels SproutsCollard GreensKaleRed CabbageTurnipBroccoli

Wikipedia — Wasabi, used for origin, naming and history: https://en.wikipedia.org/wiki/Wasabi