From the competition we ran recently, it doesn't seem that wasabe or wasabi is that well known in this part of the world!
So we sent one of our writers to do a short article about wasabe or wasabi, as it is sometimes spelt. After reading this, you should have no excuses for not recognising wasabe when you see one!
Introduction
Wasabe is a type of plant and the scientific name for wasabe is Wasabia japonica. (yes quite a mouthful, so let's stick to wasabe). Wasabe is pronounced as Wah-Sah-Bee. Wasabe is green in colour and is very much a Japanese condiment used to garnish raw fish (sushi and sashimi) and noodle (soba) dishes.
The part of the plant that is used is the root and the base part of the stalk. In Japan, wasabe is normally used fresh. Outside of Japan however, it is usually found in powder or paste form. Wasabe belongs to the cruciferae family and owes its pungency to isothiocyanates , a compound also found in cabbages.
The English sometimes call wasabe Japanese horseradish, as it is very much similar to horseradish due to its pungent taste and nose tingling feeling. In fact wasabe powders are sometimes imitation wasabe made from horseradish, mustard and food colouring - so beware of imitation!
The Japanese considers wasabe to be healthy with high presence of vitamin C antibacterial qualities. In traditional Japanese cuisine, wasabe is prepared by grating the fresh root against a rough surface.
How do you grow wasabe?
Wasabe requires a cool climate and humid temperature to thrive. The optimum tempreature is around 8°C (46°F) to 18°C (64°F). It seems that outside of Japan, New Zealand and Oregon (USA)'s climate are also quite suitable for planting wasabe.
The plant is very difficult to grow and requires flowing water. Wasabe may be grown from the soil or from water. Wasabe may be grown from its seeds or from stem offshoots.
In the Chugoku district of the main island of Honshu, Japan, wasabe is the primary agricultural product with whole valleys being covered with wasabe plants.
Popularity
Wasabe has grown in popularity - owing in large to the popularity of Japanese cuisine like sushi and sashimi. The Japanese treats wasabe as an indispensable part of sashimi and sushi cuisine.
Today, wasabe is used in many other food products to add to the taste. You can find dressings, dips, marinades and sauces made with wasabe base. You can also find nuts and chips coated with wasabe to ass some "kick" to the tidbit by having this nose-tingling sensation.
In Asean countries, wasabe is loved by many - especially those who loves spicy condiments. In fact when one of our writers were in Japan with his friend, they asked for so much wasabe to go with their sushi dishes that the chef and waitress in the restaurant were gasping in horror at the prospect of a horrific nose-blowing sensation.
Indeed, wasabe has won over many admirers the world over. Recently, Budweiser beer has even made wasabe as a central part of its advertisement focus
