Wasabi



Wasabi (scientific name Wasabia japonica (syn. Cochlearia wasabi, Eutrema japonica)) is a member of the cabbage family. Commonly known as Japanese horseradish, it grows naturally along stream beds in mountain river valleys in Japan. It is green, has an extremely strong flavor. Its hotness is different from chilli pepper, which burns the tongue; wasabi produces vapors that burn the sinus cavity instead.

Consumption

It is sold either in root form, as a dried powder which is then mixed with water to make a paste (the hot taste develops after a few minutes, the powder itself tastes rather dull), or as a ready-to-use paste, which comes in tubes approximately the size and shape of travel toothpaste tubes.

Fresh leaves of wasabi can also be eaten and have some of wasabi root's hot flavor. They can be eaten as wasabi salad by pickling overnight with little salt and with a vinegar based dressing, or by quickly boiling them with a little soy sauce.

Uses

Fortunately for those who either through malice or unfamiliarity come into contact with too much of this condiment, the burning sensations it can induce are short-lived compared to the effects of chilis. When used as intended, it is also very tasty on roasted peas, or in small amounts on sushi or sashimi. Wasabi is commonly mixed with soy sauce to make a dipping sauce for sushi and sashimi. However, wasabi's flavor dissolves very quickly in water and the best way to enjoy wasabi is to apply wasabi after dipping into soy sauce or carefully avoiding wasabi from mixing with soy sauce.