There’s a good chance you’ve never tried wasabi, even if you’ve had sushi. What we call wasabi at the local Japanese restaurant is often a conglomeration of horseradish powder and coloring. If you want to discover what wasabi really is and all the ways you can find and enjoy it, stay tuned.
What is wasabi and what does it taste like?
Wasabi is a green, spicy paste that is used as a condiment in Japanese cuisine. In the West, it is a common accompaniment to sushi, but in Japan, it is used in countless dishes. The preparation is obtained from the rhizome of the plant that bears the same name and is also known as Wasabia japonica ( Eutrema japonicum ). It is part of the Brassicaceae family, like mustard, cabbage, and horseradish. One of the main reasons why wasabi is also known as Japanese horseradish. In its region of origin, it is equally common to consume its flowers and leaves.
The taste of real wasabi is pungent yet cool, leaving a trail of fading heat. Its spiciness travels across the palate to tickle the nostrils. If the last time you had sushi, the wasabi was a thick paste rather than a semi-grainy lattice, and the heat it stirred in you was equivalent to a blaze, chances are you were looking at an imitation. Real wasabi balances the nasal sting with delicate, almost sweet nuances while providing a deeper aroma than imitations and enhancing the flavor of the fish.
Types of wasabi
The wasabi plant is an aquatic plant that can be divided into two categories, sawa wasabi, and hatake wasabi, depending on the type of cultivation. As for wasabi substitutes, the two most common formats are kona wasabi, a powdered version generally made with horseradish and green food colouring, and neri wasabi, a type of cream in a tube that usually contains a high percentage of horseradish, a small percentage of wasabi and oils, preservatives and flavour enhancers. If we find ourselves in front of nama wasabi, we will know that it is a mix between the fresh version and one of the substitutes.
Sawa wasabi
Sawa wasabi or water wasabi produces the largest and most sought-after rhizomes. It is considered the highest quality on the market and its cultivation is just as demanding: it must be bathed by a constant stream of fresh water, at an average temperature of between 13 ºC and 18 ºC with enough trees to maintain this temperature and avoid the direct incidence of the sun’s rays. Patience is another element in the equation; it takes a year and a half to reach the optimum point. There are plenty of clues to realize that you are dealing with an exclusive ingredient with a preferential presence in haute cuisine, much more than in the stoves of Japanese homes. The term sawa means “swamp” or “small spring.” This variety of wasabi requires pure, abundant ,and constantly renewed water, which is why it only grows in streams or crops with mountain water.
Hatake wasabi
Hatake wasabi is a humbler version of sawa wasabi . It does not require a constant stream of water, is easier to grow, and shade regulation is not a decisive factor. It should be noted that, although it is easier to obtain, it is also less productive, showing a smaller rhizome, and considered a lesser delicacy than sawa wasabi. In Europe, wasabi plantations can now be found that use hybrid methods of cultivation in highly irrigated soil. Hatake means “orchard” or “field” and is also called riku wasabi, which literally means “earth wasabi.” As you might suspect, it can be grown directly in soil and although it also needs plenty of water, it does so in a much less demanding way.
Substitutes and alternatives to fresh wasabi
The high cost of sawa wasabi has fuelled inventiveness and the range of alternatives and substitutes accessible to all budgets continues to grow. We are talking about presentations such as kizami wasabi, a mixture of wasabi and chopped radish vacuum-packed and ready-to-eat. Or substitutes such as neri wasabi, a wasabi paste in a tube made from horseradish ( Armoracia rusticana ) with a timid presence of wasabi ( Eutrema japonicum), or Kona wasabi, a substitute made from horseradish powder, preservatives, and colouring. The latter only needs hydration to become a sticky and burning mouthful, a great ally of the catering world and a very distant relative of home-cooked recipes.
Benefits of wasabi
There is a reason why Okinawa is one of the regions with the longest-living population in the world, okay, maybe a couple: its lifestyle and its diet. The intimate relationship between food and medicine epitomizes the Japanese table. This is the case with wasabi, which not only remained on the menu for reasons of food safety but was established as a medicinal food for its many benefits. Below is a list of those attributes that science has also proven.
Antibacterial
Wasabi naturally contains allyl isothiocyanate, an antimicrobial component capable of preventing infections by Escherichia coli and Staphylococcus aureus, two pathogens that cause food poisoning. This agent gives wasabi a powerful antibacterial action.
High in Vitamin C
The Eutrema yunnaense variety has shown a high content of Vitamin C. This vitamin is necessary for the correct absorption of iron, plays a very important role in wound healing, and contributes to good bone health. It also makes wasabi a magnificent antioxidant.
Anti-inflammatory
In vivo studies have shown that compounds present in the wasabi rhizome are capable of acting on immune system modulators as important as cytokines, as well as on different signaling pathways. Thus, the consumption of wasabi is associated with an anti-inflammatory effect.
Helps prevent cancer
In vitro studies with cancer cells have shown that the isothiocyanate present in wasabi in the form of 6-MITC has an anti-proliferative action, preventing the growth of tumor tissue. Therefore, the use of wasabi is associated with cancer prevention.
Helps oral health
As part of its antibacterial activity, the isothiocyanate present in this condiment also has an effect on streptococci, one of the main causes of cavities. Consuming wasabi helps prevent cavities and is a way of taking care of our oral health.
Contraindications of wasabi
Wasabi is contraindicated in cases of gastritis and gastric ulcers. It is also not recommended for people with hypertension or on anti-inflammatory treatments. And, as the saying goes, no extreme is good, so in addition to the caution always recommended for pregnant and nursing women, everyone should keep in mind that as a spicy ingredient, it can cause hemorrhoids if taken in excess.
Wasabi in Japanese cuisine
The Japanese term yakumi is used to designate condiments considered “medicinal herbs.” Wasabi is included in this group because of its attributes and its importance in making main dishes shine. In Japanese cuisine, the use of wasabi as an accompaniment to sushi is just the tip of the iceberg.
Japanese families are always stocked with some version of neri wasabi, the tube-shaped paste, which they use to bring out the nuances of tsuyu fish broth, soba noodles or to mix with the soy sauce they use to coat tofu. Wasabi is also the star of the specialty Takowasa, also known as Tako Wasabi in English, a delicacy made from raw octopus heavily seasoned with the green latticework.
What is the function of wasabi in sushi?
Wasabi in sushi is used to enhance the flavour of the fish. Some chefs choose to put it between the rice and the fish, while other times the fish can be lightly spread with wasabi. One of the most effective formulas is to add just the tip of a toothpick to the soy sauce in which the sushi is dipped. It should be said, however, that the most accepted hypothesis is that wasabi originally served as camouflage and protection: it slowed down the aroma of rotten fish and protected diners from food poisoning.
How to use wasabi
Wasabi can be used in many ways. Thanks to the tube version, it is easy for any beginner to experiment with this condiment as an accompaniment to sushi, to enhance soy sauces, and even mixed with mayonnaise. Those with access to fresh rhizomes can grate the cleaned and peeled wasabi with the oroshiki, the Japanese ceramic grater that respects its organoleptic qualities to the maximum. The more advanced can try the oldest grater, the samegawa oroshi, made from shark skin. Once grated, wasabi can be added to soups, noodle dishes, etc. We just have to remember that as time goes by it will become sweeter and less spicy, so you know, grate, spread, and enjoy!