Wasabi

Wasabi is a herbaceous perennial plant belonging to the Cruciferous family (genus Eutrema).

Title in other languages:

• lat. Wasabia japonica;
• English Japanese horseradish;
• German Japanischer Meerrettich;
• fr. Raifort du Japon.

Wasabi is often referred to as horseradish, but despite being related, wasabi is not at all. The plant is best known for its spice derived from the wasabi root. The dried root is crushed and used in Japanese cooking.

Wasabi has large leaves that have a long petiole, heart shape and serrated edges. Their width is up to 15 centimeters. They are slightly wavy along the edge.

The stem of the plant is raised or creeping up to 1.5 cm high.

Wasabi blooms in April and May with small white flowers.

The Wasabi genus includes four plant species native to East Asia. Of these, only Wasabia japonica is cultivated - Japanese wasabi. This is a perennial up to half a meter high with heart-shaped leaves and long stems. After 1.5 years of cultivation, the wasabi rhizome, which is an industrial part of the plant, thickens. Its thickness can increase up to fifteen centimeters.

Particularly appreciated is the seasoning "honwasabi" (translated from Japanese it means "real wasabi"), obtained from a plant in the wild. Now wasabi is grown, like other vegetables, in vegetable gardens, but such a seasoning is not considered real and correct.Honwasabi can only be found in Japan and under special conditions - in cold (+10+17 degrees) running water. Such a plant is quite rare, so honwasabi is highly valued.

Also, the seasoning is obtained from wasabi-daikon - this is how the Japanese called the vegetable, brought not so long ago from Europe. This vegetable is very different in appearance from honwasabi, but the taste of the seasoning obtained from both plants is almost the same.

In nature, wasabi can be seen on the banks of mountain rivers. Cultivation of the plant began in the tenth century. Wasabi is grown not only in Japan, but also in China, the United States, Korea, New Zealand and Taiwan, but only the Japanese plant is considered a classic.

To obtain a finished product with a spicy taste and green color, the root of Japanese wasabi is rubbed three to four years old. The spiciness of wasabi is more similar not to hot pepper, but to mustard. Seasoning does not stimulate the tongue more, but the nasal passages. Usually the root is grated in the right amount, and the rest is wrapped in a film and sent to the refrigerator. You can store the root in the refrigerator for about a month without loss of taste.

It is very convenient to store wasabi in powder form - if the powder container is closed, storage can be very long. A paste is also prepared from the root, but an open tube with it can be stored for only a few weeks. To obtain a single portion of the paste from the powder, place a teaspoon of wasabi root powder in a glass and add the same amount of warm water, quickly mix until a clay-like state and overturn the glass on a plate. Leaving the cooked pasta to stand for about 10 minutes will give you a more pronounced smell and taste.

Since it is quite expensive to make a seasoning from real wasabi, in most cases, shops and restaurants offer its imitation made from wasabi daikon. This vegetable is easy to grow and cheap. It is used to make wasabi powder and paste, as well as seasoning tablets. Since the color of the daikon is white, a dye is added to make it look like real wasabi.

• Japanese perennial, whose roots are very pungent.
• Wasabi has a pungent odor.
• The upper part of the rhizome has a richer taste than the lower part.
• The plant tolerates exposure to cold water very well.
• Wasabi contains essential compounds with antibacterial action - isothiocyanates. Thanks to such chemicals, the plant is considered as a remedy against cancerous tumors.
• The seasoning is especially often used with raw fish, which also makes the antimicrobial properties of the plant a great advantage.
• Wasabi is also noted for its ability to improve blood flow and increase libido (especially for women).

In 100 g of wasabi - 109 kcal, 23.54 g of carbohydrates, 0.63 g of fat, 4.8 g of protein.

Nutrient ratio: proteins 18%, carbohydrates 86%, fat 5%.

Seasoning includes:

• fiber;
• carbohydrates;
• natural fats;
• amino acids;
• vitamins - A, groups B, C;
• minerals - zinc, sodium, phosphorus, manganese, potassium, copper, iron, calcium, magnesium.

Wasabi contains beneficial substances that:

• inhibit the growth of microbes;
• prevent the development of caries;
• have an anti-asthmatic effect;
• prevent the formation of blood clots;
• reduce inflammation.

• Hepatitis
• Cholecystitis
• Gromerulonephritis
• Peptic ulcer of the gastrointestinal tract
• Hyperacid gastritis
• pancreatitis
• Hypertension

Wasabi is one of the main ingredients in Japanese cuisine due to its delicate burning taste and pleasant fresh aroma.

In cooking, it is used like this:

• added to sushi and sashimi to make eating raw fish safer;
• season salads;
• used in pickles;
• add to soup and broth for a rich taste.

The flowers and stems of the plant are used in the preparation of tempura.

The leaves are pungent in taste, reminiscent of horseradish and are used in Asia as a spice.

Wasabi is usually laid out on a plate in the form of a cube, a spoon or a culinary syringe. Horseradish is mixed with soy sauce to the desired spiciness or applied directly to fish or rolls.

Watch the following video from the TV show "1000 and 1 Spice of Scheherazade". From it you will learn a lot about the wasabi plant.

• Wasabi is said to improve the health of teeth and gums, as well as inhibit the development of bacteria that cause cavities. The development and trial production of toothpastes with the addition of this plant has already begun.
• Wasabi also accelerates wound healing, prevents the development of inflammatory processes, prevents cell aging and strengthens the immune system.
• Plant extract is added to antibacterial soap.
• Studies are being conducted on the effect of wasabi on allergic reactions.
• Scientists suggest the use of the plant in the fight against cancer for its ability to prevent the development of metastases.
• It is also known that wasabi can prevent blood clots.
• The root crop is recommended for anemia, carryover, colds, digestive problems, vascular diseases.

The plant is quite capricious and requires a moderate temperature regime, as well as humidity. When grown in large quantities, wasabi often develops diseases.

In its natural environment, wasabi grows in areas with many trees, high humidity, and well-drained soil.

Wasabi is cultivated in two ways - in the natural environment (in mountain rivers or other bodies of water) and in vegetable gardens. Garden-grown wasabi has a less intense flavor and is therefore less valued.

You can also plant wasabi near a natural body of water, such as a waterfall.

When growing wasabi without a greenhouse in a hot area, the plant should be covered with a cloth to prevent overheating. Wasabi cannot tolerate full sun and needs shade. Plant plants under trees or cover the beds with a canopy.

Sulfuric and organic fertilizers are added to the soil to a depth of 25 cm. The optimal pH for growing wasabi is about 6-7. The plant needs moisture, but the water from the soil must leave well. Root crops can be eaten after 3 years.

Japanese scientists have proposed the use of wasabi as a signal. They claim that due to the pungent smell, this plant can signal the danger of a deaf person or wake up sleeping people.

In Japan, there is even a monument dedicated to this plant.