Wasabi: Beyond the Paste
Wasabi is commonly known as a green paste accompanying sushi, but it's actually a plant. Real wasabi, Wasabia japonica, is a member of the Brassicaceae family, related to horseradish and mustard.
Growing the Wasabi Plant
Wasabi is notoriously difficult to cultivate. It requires a very specific environment: cool temperatures, plenty of water, and a high level of humidity, which is why it thrives naturally alongside stream beds in mountain river valleys in Japan.
Wasabi's Fiery Secret
The heat from wasabi doesn't come from capsaicin, like in peppers, but from allyl isothiocyanate. This compound vaporizes quickly, targeting nasal passages rather than the tongue, which is why wasabi's punch is short-lived.
Wasabi's Misunderstood Identity
Most wasabi served outside Japan is actually a mix of horseradish, mustard, starch, and green food coloring. Genuine wasabi paste, made from the rhizome, is rarer and has a more complex, delicate taste.
Health Benefits Unveiled
Wasabi contains potent compounds with anti-inflammatory, antimicrobial, and potentially anti-cancer properties. Isothiocyanates, the chemicals responsible for wasabi's heat, may also help in detoxifying harmful substances in the body.
Wasabi in the Kitchen
Beyond sushi, wasabi adds a kick to salad dressings, marinades, and even snacks like wasabi peas. Its unique flavor profile can enhance many dishes, making it a versatile ingredient in adventurous cooking.
Preserving Wasabi Tradition
In Japan, the tradition of serving real wasabi is upheld by specialty wasabi farms and high-end restaurants. The grating of the wasabi rhizome is often performed at the table for freshness.Wasabi's Pricey Root
Real wasabi rhizomes can cost up to $250 per kilogram, making them one of the most expensive vegetables in the world.
Wasabi belongs to which plant family?
Solanaceae family
Brassicaceae family
Rosaceae family
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