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Japanese horseradish, or “wasabi,” is a root vegetable used in Japanese cuisine. It is difficult to grow and often sold as a paste or powder. Its peppery flavor is similar to hot mustard and it is commonly used as a topping for sushi. It is believed to have anti-microbial effects and can be mixed with soy sauce for dipping.
Japanese horseradish is a root vegetable widely used in Japanese cuisine. Known as “wasabi” in Japanese, the plant belongs to the Wasabia japonica botanical family. Japanese horseradish is available as a fresh root or as a commercially packaged paste or powder. It is often used as a topping for sushi.
The flavor of Japanese horseradish is peppery and more closely resembles hot mustard than chiles. It is also lacrimal, which means it induces tears. “Namida,” the Japanese word for “tears,” is used in association with wasabi on product labels or as a request for a sushi chef to use extra wasabi.
Wasabia japonica, the plant that produces Japanese horseradish, is generally difficult to grow. The edible root is a rhizome that thrives in flowing water. In its natural habitat, it grows near mountain streams and is grown hydroponically for commercial production. Japanese horseradish is botanically related to cabbage and mustard greens, and its leaves are also edible.
Outside of Japan, Wasabia japonica is grown in China, North America and New Zealand. The most commonly grown varieties are daruma wasabi and matsuma wasabi. Matsuma wasabi is pale green and intensely peppery. The daruma variety is darker green and slightly milder.
Fresh Japanese horseradish is available at some upscale grocery markets and health food stores. It is most commonly available in small powdered cans or tubes of wasabi paste. Many wasabi powders or pastes are made with a common horseradish root flavored with mustard and artificially colored, although some contain a small percentage of real Japanese horseradish. A good indicator is the price, since original wasabi, fresh or packaged, is quite expensive.
To prepare fresh Japanese horseradish, the root is cut, peeled and finely grated. In Japan, utensils called “samezayano wasabi oroshi” are specially designed for this purpose. A metal grater can also be used. To make wasabi powder, it needs to be mixed into a paste with a little water, which also brings out its peppery flavor.
In Japanese cuisine, a pinch of wasabi is usually served with sushi. It is believed to have anti-microbial effects which protect against toxins in raw fish. Sushi chef rubs some wasabi on sliced fish for nigiri sushi or nori paper for makizushi rolls. It can also be mixed with soy sauce for dipping. In other foods, wasabi is used to flavor sauces, condiments, and crunchy snacks.
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