Did you know that the wasabi sold outside of Japan is often made from horseradish instead?
Wasabi is a spicy and bright green condiment that people either love or hate.
While most people associate wasabi with sushi, do you know why it is traditionally served with sushi or where it originated?
This mysterious paste has a long history and has become popular all over the world.
Here are ten fascinating facts about wasabi that will leave you wanting more.
Wasabi has a history dating back to 14,000 BC.
Archaeological evidence suggests that the ancient Japanese have been consuming wasabi for thousands of years.
Research indicates that it was first cultivated during the Edo period in Japan.
The Tokugawa clan was the first to cultivate wasabi, and their family crest is made up of three wasabi plant leaves.
It is believed that wasabi was first used alongside sushi in the early 1800s during the Bunsei era of the Edo period.
Wasabi is an herbaceous plant.
Although many people think of wasabi as a root, like ginger, it is actually an herbaceous plant and is related to cabbage.
It belongs to the Brassica family, which includes horseradish, mustard, and cabbages.
The stem of the plant contains the spicy flavor that is used to make wasabi.
The stem, also known as the rhizome, is the most commonly eaten part of the plant.
Wasabi was used to prevent food poisoning.
Wasabi is believed to have anti-bacterial properties, which is why it was traditionally served alongside sushi and sashimi.
The wasabi plant contains a chemical called allyl isothiocyanate, which is used as an insecticide.
Many fish carry parasites, and wasabi was consumed with raw fish to kill any bacteria and reduce the risk of food poisoning.
Oka wasabi is grown in soil.
When you see “oka wasabi” on a packet, it means the wasabi was grown in soil rather than in the wild.
It is often considered a lower quality product and is used in supermarket items rather than being eaten fresh.
There are special graters for wasabi.
When making wasabi paste, it is recommended to use a special grater called an oroshigane.
This type of grater breaks down the wasabi plant and creates a fine paste when moved in a circular motion.
Traditionally, the grater was made from shark skin, but most chefs now use a metal oroshigane.
It is not recommended to use a cheese grater because it produces larger chunks and does not create the desired texture.
Wasabi is considered the “vegetable gold.”
When we eat sushi, we often take wasabi for granted. However, the real deal can cost over $250 for just over 2.2lbs (1 kg). This is because wasabi is the most expensive vegetable globally and is difficult to grow. Despite this, wasabi is surprisingly nutritious and contains vitamin B6, calcium, magnesium, potassium, and manganese. It is low in cholesterol and sodium and is a great source of fiber and vitamin C.
Most wasabi outside of Japan is imitation wasabi, as it is one of the most expensive plants in the world and many counterfeit products exist. Supermarket-bought wasabis often contain other ingredients that resemble wasabi in looks and flavor, such as horseradish and mustard. Additionally, most wasabi bought in tubes has green food coloring added to create the same color as the plant.
Fresh wasabi loses its flavor 15 minutes after being grated. When grated, the cell walls inside the rhizome are broken down, instigating a chemical reaction between myrosinase enzymes and glucosinolates. This forms the “isothiocyanates,” which create the unique heat and flavor. Once settled and oxidized, the flavor and heat begin to mellow out. Therefore, it is best to only grate what you need.
Wasabi is considered the most complex plant to grow commercially due to its need for a specific environment and climate. It is naturally grown in Japan in river valleys with little direct sunlight, and its roots need to be able to reach constant running water underground. It will only grow at around 4265-8202 feet (1300 – 2500 meters) above sea level and will die if temperatures drop below 46°F (8°C) or rise above 68°F (20°C). Because of this, wasabi is a costly vegetable and is often quite rare outside of Japan.
So, next time you eat some sushi, check the label to see what is in your wasabi. Alternatively, you could ask about fresh wasabi at a Japanese restaurant and have a taste of this fiery green vegetable.
FAQ
1. What is wasabi?
Wasabi is a root vegetable that is commonly used as a condiment in Japanese cuisine. It has a pungent, spicy taste and is often used to accompany sushi and sashimi dishes. The root is grated into a paste and served alongside the meal.
2. Is wasabi spicy?
Yes, wasabi has a very strong, spicy flavor. It is often compared to horseradish or mustard, but with a more complex flavor profile. The heat from wasabi is different from that of chili peppers, as it is not oil-based but rather comes from a chemical reaction that occurs when the root is grated.
3. Where does wasabi grow?
Wasabi is native to Japan and grows naturally in mountain stream beds. It requires cool, flowing water and shade to grow properly, making it difficult to cultivate outside of Japan. Most of the wasabi consumed outside of Japan is actually a mixture of horseradish, mustard, and food coloring.
4. What are the health benefits of wasabi?
Wasabi has been found to have antibacterial properties and may help to prevent food poisoning. It is also high in vitamin C and antioxidants, which can help to support a healthy immune system. Additionally, wasabi has been shown to have anti-inflammatory properties and may help to reduce pain.
5. How is wasabi traditionally served?
Wasabi is traditionally served as a condiment with sushi and sashimi dishes. The root is grated into a paste and served alongside the meal. It is also sometimes mixed into soy sauce to create a dipping sauce. In Japan, wasabi is also used in a variety of other dishes, such as soba noodles and pickled vegetables.
6. Can you grow wasabi at home?
While it is possible to grow wasabi at home, it can be difficult to cultivate outside of its natural habitat. Wasabi requires cool, flowing water and shade to grow properly, which can be difficult to replicate in a home garden. Additionally, the plant can be very sensitive to changes in temperature and water quality, making it challenging to grow successfully.
7. Is wasabi expensive?
Yes, real wasabi can be very expensive due to its difficulty to cultivate. It is estimated that only about 5% of the wasabi served in Japanese restaurants outside of Japan is actually real wasabi. The rest is typically a mixture of horseradish, mustard, and food coloring.
8. Can you eat too much wasabi?
While wasabi is generally safe to eat in small amounts, consuming large quantities can be harmful. The high levels of isothiocyanates, the compounds that give wasabi its spicy flavor, can cause irritation to the nasal passages and sinuses. Additionally, consuming too much wasabi can cause stomach upset and may even lead to vomiting.
Zayn Anderson is a prolific writer with a passion for uncovering the world’s intriguing facts. Armed with an insatiable curiosity, he delves into various subjects, from history and science to nature and technology.