What is wasabi? Have you ever seen the vivid green condiment served alongside sushi dishes and wondered what it is? As with many Japanese ingredients, wasabi can be hard to identify if you don’t know where to look.
Wasabi has been around for centuries, tracing its roots back to ancient Japan.
It is available in a variety of different forms, from paste and powder to fresh root and leaves.
It’s a popular ingredient in Japanese cuisine, as well as international recipes from appetizers to desserts.
Wasabi has a unique zesty flavor that can be likened to horseradish or mustard.
If used correctly, it can pack quite a punch and give a dish an extra level of flavor.
In this article we’ll take a deeper look into what exactly wasabi is and how it’s used in cooking.
What is Wasabi
If you’ve ever eaten sushi, chances are you’ve definitely had the pleasure of indulging in a mouth-watering wasabi experience.
But what is wasabi? Wasabi is a type of Japanese horseradish that is used as a condiment or garnish to enhance fish dishes, like sushi.
It has a very distinct flavor and can be incredibly strong if the right amount hasn’t been added.
Here’s what you need to know about this amazing flavor enhancer!
A Brief History of Wasabi
Wasabi has long been used in certain parts of Japan as a condiment or garnish to enhance fish dishes, such as sushi and sashimi, since at least the Edo period (1603-1868).
It wasn’t until the early 1900s when it started becoming popularized throughout other Asian countries and eventually made its way to the West in the 1980s.
Today, this pungent root vegetable continues to be enjoyed all over the world by connoisseurs of fine sushi dining establishments.
Appearance and Taste
Wasabi is an herbaceous perennial plant with flat broad leaves and pale green stems that reach up to six feet tall.
Its rootstock resembles horseradish and develops into small, long finger-like rhizomes (underground stems) with a pungent aroma reminiscent of horseradish when grated or crushed.
The taste of wasabi ranges from mild to intense depending on how much it is mashed or shredded—the more you smash it, the spicier it gets! For subtle heat, use only freshly grated wasabi atop your dish; while ground powder can deliver maximum heat levels!
Common Uses for Wasabi
Wasabi goes by many names including: sea mustard, Japanese mustard, Mexican pepper leaf, and wild horseradish—all synonymous with its scientific name “wasabia japonica“.
As an edible condiment/garnish for seafood dishes such as sashimi and sushi, it adds an additional layer of flavor with its characteristic intense spiciness which helps neutralize any unpleasant fishy odors that may accompany fresh oceanic fare.
In addition to being a common ingredient found in Japanese cuisine such as Miso Soup and Tempura batter; wasabi also makes an formidable addition in dressings such as soy sauce or spicy mayonnaise for dipping noodles or steamed edamame beans!
Nutritional Value & Potential Health Benefits Of Wasabi
In terms of nutritional value – 1 teaspoon (2 grams) worth of processed Wasabia japonica contains 10 calories and 0 grams each fat & protein; vitamins C & K; zinc; manganese; calcium; iron; sodium & potassium.
Studies indicate how consuming trace amounts help reduce inflammation which consequently decreases risk of chronic conditions like hypertension & arrhythmias whilst promoting better gastrointestinal health ! Not only that -but research suggests possible anticancer properties too due to its high antioxidant content from polyphenols known phytochemicals derived from plants sources which protect against cell damage & environmental toxins thus contributing positively towards overall wellbeing.
Conclusion
In conclusion, wasabi is a pungent, spicy condiment that adds a bold flavor to any dish.
Whether you’re using a powder, paste or fresh wasabi root, it can be an invaluable addition to your pantry or kitchen.
And with its multitude of health benefits, you can feel good about adding some extra zing to your meals!
