Spice Pages: Wasabi (Wasabia japonica, Japanese horseradish, わさび, 山葵) Japanese horseradish Kochu-naengi, Gochu-naengi, Gyeoja-naengi, Kyoja-naengi, Wasabi; San’gyu (Wasabia japonica var koreana) Lithuanian The so-called wasabi root is a rhizome, a vertical underground stem bearing the leaves. In Japan, it is preferred fresh, but outside of Japan, this spice is only available dried (pale green powder) or in form of a green paste. The most common Japanese cultivars are the dark green daruma wasabi [達磨山葵, だるまわさび] and the paler but hotter matsuma wasabi [真妻山葵, まつまわさび]. Many, if not most, of the brands of Wasabi powder and wasabi paste are actually fakes and consist mainly of coloured horseradish . When buying, remember that wasabi can never be cheap. In Japan, fresh wasabi leaves are often used as an aromatic decoration.

Sensory quality Strongly pungent and lachrymatory, like horseradish , but somewhat more pure and fresh. See negro pepper for more about pungent spices. It should be noted that the pungent taste is not discernible in the dried root until it has been treated with water for a few minutes. If tried without previous contact with water, it tastes bitter (see also zedoary ). Main constituents Like its relatives in the cabbage family, wasabi owes its pungency to isothiocyanates. Two glucosinolates have been identified in the root: Sinigrin (90%), which is also the characteristic aroma compound of black mustard and horseradish , and traces of glucocochlearin. These tasteless compounds are enzymatically hydrolyzed to the pungent mustard oils , respectively. Isothiocyanate total of fresh wasabi is around 0.2%.

Wasabi flower Further trace com­ponents identified in the volatile fraction are 6-methyl­thio­hexyl iso­thiocyanate, 7-methyl­thio­heptyl iso­thiocyanate and 8-methyl­thio­ocytl iso­thiocyanate. These compounds, ω-methyl­thio­alkyl iso­thiocyanates, are characteristic for wasabi and are often suspected to be responsible for the character­istic taste so much loved by Japanese connoisseurs. Short-chain homologues of these compounds appear, however, also in the Italian herb rocket . Origin Japan. The plant is very difficult to grow, as it does best in flowing water; roots grown traditionally on the banks of mountain streams (sawa wasabi [沢山葵, さわ山葵, さわわさび]) are considered better than those grown with modern hydroponic technology. More recently, wasabi cultivation has been tried in New Zealand and in the West of America to cater to the Japanese community. In Chinese, wasabi is known as shan kui [山葵] (literally mountain sunflower ).

The name wasabi, which has entered most Western languages, is Japanese. In Japan, wasabi was originally written in Kanji as 和佐比 which would be read wasahi in modern language; but this notation is no longer used. Instead, the plant’s name is usually written in Hiragana [わさび] or sometimes in Katakana [ワサビ]. The modern Japanese Kanji writing [山葵] parallels the Chinese, but is uncommon due to its irregularity: The single kanji mean yama [山] mountain . The plant name holly­hock refers to Althea rosea, an ornamental closely related to marshmallow, but unrelated to wasabi. Note that although the name is written yama aoi , it is always spoken wasabi. See Sichuan pepper for a more detailed explanation of Kanji readings. A basket of wasabi roots. Nevertheless, there are some European names for wasabi that translate the Kanji literally as mountain holly­hock , e. g., Dutch berg­stokroos or German Berg­stockrose.

The equivalent English name, mountain holly­hock , more often refers to a true relative of holly­hock, Iliamna rivularis (Malvaceae/ Malvales/ Dilleniidae ), than to wasabi. Many Western languages have borrowed the Japanese name to denote wasabi, sometimes adjusting the word to their own sound system. Some languages use descriptive compounds that name wasabi as a variant of the better-known horseradish , e. g., French raifort du Japon, Dutch Japanse mierikswortel, Russian Yaponskij khren [Японский хрен] and Finnish japaninpiparjuuri, all of which mean Japanese horseradish . Another interpretation of wasabi’s nature is reflected by the Hungarian name zöldtorma green horseradish Japanese namida [涙, 泪, なみだ] means tear in everyday speech; if spoken in a sushi bar, however, it will be interpreted by the sushi cook as a wish for an extra-large amount of the lachrymatory wasabi.

Sorting Wasabia names ( Wasabi information (member.nifty.ne.jp) Pacific Farms: About Wasabi Urban Agriculture Notes: Wasabi Pacific Coast Wasabi Ltd: Wasabi – The Background Story New Zealand Wasabi Ltd: Meet Wasabi Wasabi – The Best Accompanist of Sushi Sushi Vocabulary (bento.com) Sushi History (eatsushi.com) Making Sushi – a Complete Guide Wasabi by Elisabeth Andoh (mangajin.com) Wasabi plants in cultivation Wasabi is a spice known ex­clusively in Japan; it is mostly served to dishes con­taining dif­ferent kinds of raw fish, which are so popular in Japan and rapidly winning friends also in the West. Some­times, wasabi paste is mixed with soy sauce (wasabi-jōyu [山葵醤油, わさび醤油, わさびじょうゆ]) yielding a table condiment popular for grilled steaks and going well with tempura, Japanese (but Portuguese-influenced) deep-fried battered vegetables or sea foods (see perilla ).

Wasabi grater made from shark skin (samezaya-oroshi [鮫皮おろし]) Photo: Wolfgang Kehmeier Close-up to the wasabi grater Photo: Wolfgang Kehmeier Wasabi paste is made by grating fresh wasabi root on a grater to a very fine texture; most conservative cooks will use graters made from shark skin (samezayano- wasabi- oroshi [鮫皮のワサビおろし]), yet metal graters are also in use. Since wasabi roots are difficult to come by outside of Japan (and would be even more difficult to pay for if one by chance stumbles over them), Western sushi bars will typically use prepared wasabi paste sold in tubes or dried wasabi as a powder; both, and particularly the latter, are often not true wasabi (hon-wasabi [本山葵, 本わさび, ほんわさび]), but rather imitations made from horseradish or mustard powder with chlorophyll as an vegetable green pigment. Needless to say, Japanese connoiseurs would rate such surrogates as a far, far inferior material.

The cuisine of Japan cannot be imagined with ingredients anything less than most fresh. This is easy to understand in the case of raw fish, which changes its taste rapidly and can host dangerous bacteria very quickly. In Japan, fish must be fresh enough to not develop any fishy odour. On the other side, Japanese cooks put much less emphasis on spices and flavouring; it is seen more desirable to let the ingredients’ flavour stand for itself. The pure and clean pungency of wasabi fits very well to this somewhat Spartan concept of tastes. Even in Europe, the Japanese are well-known for their affection to raw fish, but love to this exotic foodstuff is not restricted to Japan at all (see lime about Mexican ceviche). In Japan, the simplest form of raw fish is called sashimi [刺身, さしみ] and consists simply of absolutely fresh fish in thin slices which are dipped into soy sauce and wasabi paste. More known in the West is sushi, which very often, but by no means necessarily, contains raw fish.

Basically, sushi (properly spelled zushi in compounds) [鮨, 寿司, すし, スシ] is short grain rice cooked with sugar and vinegar (and thus tasting slightly sweet–sour). After cooling, the rice is brought to a flat, plain shape and topped with some flavourful food (nigiri-sushi, nigiri-zushi [握り寿司, 握り鮨, 握鮨, 握りずし, にぎりずし]). As an alternative, the sushi may be placed on dried seaweed (nori [海苔, のり]) and then rolled up; thus, the cylindric rice bits famous in the West are obtained (maki sushi, maki zushi [巻鮨, 巻寿司, まきずし]. A variant of this design is the so-called inside-out, where the rice is outside of the nori leaf. Some maki types may be seasoned with sesame oil for extra flavour; toasted sesame seeds are a common coating for the rice surface of the inside-out maki. Wasabi plant The most com­mon variants of sushi contain raw fish or raw sea foods, e.

g., salmon (sake [鮭, さけ, しゃけ]), tuna (tekka [鉄火, てっか] or maguro [鮪, まぐろ]), shrimp (ebi [蝦, 蛯, 海老, えび]) or squid (ika [烏賊, 墨魚, いか]), but there are also sushi types without fish: Scrambled egg (tamago [卵, 玉子, たまご] egg ), fresh carrot or cucumber (kappa [かっぱ]), and pickled vegetables, predominantly radish (oshinko [お新香, 御新香, おしんこ]). Sushi employing fried or boiled (or even raw) meat is less common, but not unheard of. Sushi is commonly served with soy sauce, wasabi paste and pickled ginger gari [がり, ガリ], which are thin slices of young ginger in a sweet–sour brine. Gari usually has pale pink colour (although there are also colourless variants); this color develops during pickling without addition of any colouring agents.

Fragrant herbs like perilla , water pepper or young leaves of Sichuan pepper (kinome) are also possible decorations for sushi. Since sushi is so popular in Western countries, new variants are being created every day, some of which use ingredients which are not at all typical for Japan (avocado, cheese, tomatoes with basil ). Indeed, sushi is as versatile as the Western concept of sandwich and it can be seen as a special Japanese version of sandwich that substitutes bread by another processed cereal, boiled rice. From that analogy it becomes more understandable that almost everything that can appear on top of a slice of bread has also been tried to make into a sushi — often (though certainly not always) with amazing success. Wasabi Benefits & Information The Wasabi plant originally known as (Eutrema japonicum)is also known by the names Japanese Horseradish, Namida and Bergstockrose. It is a member of the Brassicaceae family. Other well known brassica (also called: crucifers) are cabbage , broccoli , mustard , horseradish and watercress . Cultivation As its first alternate name implies, the wasabi is grown in Japan in natural environments alongside open bodies of water.

It can reach heights of 30 centimeters, and its leaves, which are dark green and shaped like a kidney, can grow to 15 centimeters long by 15 centimeters wide. Seeds grow on the Wasabi plant in small, white flowers that attach themselves to the stem. This is referred to as it rhizome. Because the wasabi needs an ideal and naturally occurring environment in which to grow, it is a rare plant which thrives only in certain areas of Japan. The demand for natural wasabi is very high, and this has caused the Japanese to create environments where it can be artificially cultivated and also to rely on imports from China. Genuine wasabi is rarely found in the United States or Canada. Thus far only the state of North Carolina and the province of British Columbia has been able to recreate the ideal growing environment for wasabi. Ingredients Allyl isothiocyanate is the ingredient in wasabi that is responsible for its strong odor. Wasabi's unique taste comes from other isothiocyanate compounds which are created by reactions between cells of the rhizome, which for wasabi are on the plant's long stem.

When the cells are burst, such as due to eating or crushing, a reaction occurs between different components within different cells in the stem. These components are normally kept separate by the cell walls, so the taste isothiocyanate compounds are not present within the plant unless damage occurs to the stem to burst the cells and allow the chemicals to mix and therefore react. The reaction to produce the isothiocyanates is between rhizome thioglycosides (which are compounds containing glucose sugar and sulfur, also known as thiol) and water. This hydrolysis reaction is catalyzed by the enzyme myrosinase and only occurs when the enzyme is released as cells burst. The production of these isothiocyanates is therefore a defence mechanism by the plant to discourage animals from eating it. We humans are a strange species as we actually seek out these pungent tastes! Lots of plants have a similar defence mechanism of pungent tastes produced when cells are damaged, and many of these chemicals have health benefits to humans as they are designed to react with the creatures eating them, namely other mammals. Medical Uses and Health Benefits Antioxidant properties Every part of the wasabi plant is used to promote health and well-being.

Its leaves and stems are ground into antibacterial medicines, which aid in the treatment of respiratory problems like a cough, cold or sinus pressure. The wasabi can also be used to treat diarrhea, stimulate the appetite and remove toxins from the body. Wasabi is well-known for its strong antioxidant and digestive stimulant properties and can be used to promote overall wellness and not just the treatment of illnesses and disease symptoms. Clears sinuses The most well-known use of wasabi for medical purposes is to clear clogged sinuses. Since the odor of the wasabi is so powerful, it takes only a few seconds of inhaling the scent for the nasal passages to clear and allow the person the ability to breathe normally again. However, if too much wasabi is inhaled, it can cause burning and pain on the inside of the nasal cavity. Current research Scientists continue to study the health benefits made possible by the ingredients found in wasabi, although not all uses have been approved for use with the general public yet. It has recently been discovered that certain plants materials in the wasabi can be given to patients to prevent the formation of blood clots.

Even more promising, it is thought that some of the substances within the plant can prevent the growth of human cancer cells found in the lining of the stomach. Condiments Containing Wasabi Wasabi is known for its strong taste and hotness when used as a condiment to accompany favorite food dishes. It can be found most frequently in horseradish, mustard and chili peppers . The Japanese frequently flavor their sushi and sashimi by sprinkling it with wasabi. It is also used as a flavor enhancer with noodles, soup, rice, fish and meats that have been barbecued. Since its spicy taste and temperature are quite intense, it is not recommended to use more than a dash of it on food, especially if someone is tasting wasabi for the first time. Only a few restaurant owners in the United States have been able to obtain naturally grown wasabi. Since it is very costly for them to purchase, the price must be passed down to the customer. People in North America who love the taste of wasabi usually have to settle for a less-expensive alternative which is created by mixing horseradish and mustard for flavor and green food coloring for the visual appeal.

Other Uses In addition to adding flavor to food and being used as ingredients in medicine, the wasabi plant can be ground and added to toothpaste. Since it loses flavor and potency quickly, it is usually sold in smaller, travel sized tubes of toothpaste. You will also like: Horseradish Substitutes: Top Horseradish Substitutes by bonappetit | iFood.tv Home » Horseradish Substitutes: Top Horseradish Substitutes Horseradish Substitutes: Top Horseradish Substitutes bonappetit 29 Jul 2011 Horseradish is known for its pungent flavor and is usually added to condiments to flavor meat dishes. However, if you are ever out of horseradish in your kitchen, you can easily use these Horseradish substitutes to replace it in your recipe. Read on… Best Available Horseradish Substitutes 1. Wasabi Paste: It is easily available in the supermarkets. It is usually prepared from the strong domestic grown horseradish blended with green food color. It is not as potent as the freshly grated horseradish, however can prove to be a great substitute.

Since the flavor is not that strong, you can use a little more wasabi paste in the dish. 2. Mustard: You can find various spicy forms of mustard in the market. Try to replace the horseradish with hot spicy mustard. It will give the same pungent smell but a slight different taste. One can use it in various forms, starting from the grounded mustard seeds to the creamy mustard depending on the texture of the dish. 3. Ginger: Use some to increase the spicy quotient of the dish if you are out of horseradish. You can try with the freshly grated ginger as it .adds a different twist to the dish. You can also use ginger oil or grounded ginger as a horseradish substitute. It is usually added a little more than horseradish for extra flavor. 4. Black Radish: It can be used as an alternative for horseradish. However, you must prepare the black radish in advance. Just apply some salt on it and keep aside for an hour, after which you can easily use it to substitute horseradish in a dish. 5.

Horseradish sauce: This can prove to be an effective alternative if you run out of fresh Horseradish in your kitchen. It can be easily procured from a grocery store and stored for a long time. These are the top 5 Horseradish substitutes that can easily be put to use whenever you are out of the real thing. You really do not have to rush to the supermarket, keep these tips handy, and be a kitchen queen. Wasabi | March 22, 2010 Issue - Vol. 88 Issue 12 | Chemical & Engineering News Typical wasabi pastes are made from horseradish, mustard, and food coloring. Credit: Shutterstock One of the by-products of the myrosinase reaction is glucose. “You get a little bit of sweetness,” Oates says. “Sometimes, I find it so hot that I don’t know how anybody can detect the sweetness.” The flavor is affected by how finely the wasabi is grated. The traditional way to grate wasabi is with a sharkskin grater, called an oroshi, which resembles fine sandpaper. Because the flavor and heat dissipate so rapidly, it’s best to grate it as you need it.

“If you’re sitting at a restaurant, you have your rhizome and your own grater,” Oates says. It might sound like it would be impossible to make a commercial product with real wasabi, but that’s not the case, Oates says. “If you take the fresh stuff and simply freeze it and then freeze-dry it, you keep the enzyme and the substrate separate. They don’t get a chance to interact.” Savage and his coworkers have done a quantitative comparison of seven isothiocyanates in wasabi and horseradish. The horseradish contained 1.9 g total isothiocyanate/kg, whereas wasabi contained nearly 10% more (2.1 g/kg). Allyl isothiocyanate was the major component in both. The second most abundant isothiocyanate was 2-phenylethyl isothiocyanate, but it was found only in the horseradish. It, therefore, probably plays a major role in the flavor differences between the two plants. Every other isothiocyanate was present at higher concentrations in wasabi than in horseradish.

In addition to its culinary uses, scientists have started investigating wasabi’s isothiocyanates, particularly 6-methylsulfinylhexyl isothiocyanate, for possible medicinal uses. It is thought to alleviate symptoms in a number of disorders, including allergies, asthma, cancer, inflammation, and neurodegenerative diseases, Oates says. 6-Methylsulfinylhexyl isothiocyanate is believed to act on a transcription factor known as Nrf2 that is involved in the antioxidant response. One of the challenges with wasabi is that it is difficult to cultivate. Pacific Coast has begun cultivating sawa wasabi in greenhouses for the high-end culinary markets and oka wasabi for the nutraceutical market. Pacific Coast and other companies such as Coppersfolly , in Canterbury, New Zealand; Pacific Farms , in Florence, Ore.; and Real Wasabi , in Bluffton, S.C., are among the companies providing products made with real wasabi.

Pacific Coast sells fresh and freeze-dried wasabi rhizomes; Coppersfolly sells a jarred wasabi paste; Pacific Farms sells fresh rhizomes and tubes of wasabi paste; and Real Wasabi sells rhizomes, wasabi powder, and other condiments flavored with wasabi. Maybe sushi lovers will finally be able to taste the real deal. 4 Ways to Make Wasabi - wikiHow Wasabi paste using fresh wasabi 1 Select a wasabi rhizome. Choose a firm, unwrinkled root with fresh, crisp looking leaves. These rhizomes may not be readily available since they are local only to Japan and are grown in limited areas of Canada and northwestern United States. However, check your local Asian grocery stores and you might be lucky. 2 Remove any leaves from the end of the rhizome by cutting them off with a knife . The leaves do not necessarily need to be discarded – they can be eaten and make a flavorful addition to salads. (You can also dry them to use later.) 3 Prepare the wasabi to make it ready to eat. Wash the outside of the rhizome. Trim off any odd bumps or marks. Let the wasabi root air dry.

4 What Is Wasabi Good For? - Mercola.com Wonderful Wasabi Botanical name: Wasabia japonica or Eutrema japonica It’s the kick that fans of Japanese cuisine crave– the taste of wasabi, consumed fresh in green paste form for sushi or mixed as powder in everyday treats. A member of the Brassicaceae family (which includes cabbage, horseradish, and mustard), wasabi is also known as Japanese horseradish. Note, however, that horseradish is a different plant, although it is often used as a substitute for wasabi. In Japan, where the earliest cultivation of the rhizome dates back to the 10th century, wasabi grows naturally in mountain streambeds. There are many cultivars in the marketplace, the main ones being W. japonica “Daruma” and “Mazuma.” Wasabi is most commonly consumed in the grated form of a green paste, as a condiment for sashimi (raw seafood) and sushi. But it is also used in many other Japanese dishes.

It has a strong, hot flavor that dissipates within a few seconds and leaves no burning aftertaste – it is, after all, not oil-based and therefore the burning sensation is “short-lived” compared to those of chili peppers. The sensation is felt mostly in your nasal passage and can cause pain depending on the amount consumed. However, be aware of the fact that most “wasabi” powders and pastes available in the supermarket and restaurants contain only a minimal amount or even no real wasabi at all. Instead, much of what is presented as wasabi is in fact made from horseradish, Chinese mustard, and green food coloring. This is because cultivating real wasabi remains difficult and thus quite expensive. In fact, it is rare to find real wasabi plants outside of Japan, and many products labeled as wasabi do not actually contain the wasabi plant as an ingredient. In the United States, authentic wasabi is typically found only at specialty stores and high-end dining places. Health Benefits of Wasabi Wasabi has anti-inflammatory, antimicrobial, anti-platelet, and potentially anti-cancer properties. It contains potassium, calcium, and vitamin C.

As it is generally used in small amounts as a condiment and therefore does not qualify as a significant nutrient source. Take note that the benefits can come only from the real deal – Only authentic wasabi provides these benefits so there are plenty of reasons to demand the real deal! Unfortunately, since it is extremely hard to come by even in Japan (it is estimated that only five percent of Japanese restaurants and only very high-end ones serve the real thing), you can find a good alternative in “wasabi” made from horseradish, spirulina, and turmeric . Make sure to avoid wasabi imposters sold at most sushi places and groceries, as they may be laden with artificial flavors and artificial colors, as well as likely GM ingredients such as corn and soy. Wasabi Nutrition Facts Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie Studies on Wasabi Wasabi is not only celebrated for its culinary uses, but it is also investigated for its potential medicinal properties.

Scientists looked at its isothiocyanates, particularly 6-methylsulfinylhexyl isothiocyanate, which is believed to alleviate symptoms in disorders such as allergies, asthma, cancer, inflammation, and neurodegenerative diseases. 1 6-Methylsulfinylhexyl isothiocyanate is believed to act on Nrf2, a transcription factor involved in the antioxidant response. On the other hand, a study in the International Journal of Food Microbiology 2 examined the bactericidal activity of Korean and Japanese wasabi roots, stems, and leaves against Helicobacter pylori. All parts of wasabi showed bactericidal activities against specific strains of H. pylori bacteria , which causes a chronic low-level inflammation of your stomach lining that can result in an ulcer and associated symptoms. Wasabi Healthy Recipes: Grilled Salmon with Wasabi-Ginger Mayonnaise Ingredients: Procedures: Prepare a medium-hot grill fire. Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use).

In a medium bowl, combine 1 teaspoon of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1.4 teaspoon salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor. Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needlenose pliers to pull out any that you find. Season the fillets lightly with salt and pepper. Spoon about 2 tablespoons of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets. When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table. (From FineCooking.com) Wasabi Fun Facts The flavor of wasabi is affected by how it is grated.

The traditional way to grate it is with a sharkskin grater, also known as oroshi and resembling fine sandpaper. It is recommended to grate wasabi as needed, as the flavor and heat dissipate so quickly. Since wasabi loses its flavor rapidly (in about 15 to 20 minutes when exposed to air), you can gather the shavings into a ball to keep them together for easy use as a condiment and to minimize air exposure. Wasabi that has lost its flavor can be revived back to life by grating on a little fresh wasabi into the pile and gathering them all into a ball again, rolling between your fingers. Wasabi aficionados will want to visit the Daio Wasabi Farm in rural Azumino City near Matsumoto. It is one of Japan’s largest wasabi farms, and visitors can walk along trails leading to its fields. The farm sells a wide range of wasabi products such as wasabi paste, wasabi soft cream, wasabi soba noodles, and wasabi chocolate. Summary Wasabi is most commonly used as a green-paste condiment for sushi and sashimi, but it is also added to a wide number of food products and Japanese dishes.

It has a strong, hot flavor with short-lived burning sensations. It is extremely difficult to cultivate wasabi, so be on the lookout for wasabi imposters made of horseradish, Chinese mustard, and green food coloring. You can only get the potential anti-inflammatory, antimicrobial, anti-platelet, and anti-cancer benefits from the real deal. Related Recipes Horseradish nutrition facts and health benefits Custom Search Horseradish nutrition facts Horseradish is a pungent, long, tapering root that employed as a condiment to the recipes. It possesses strong, hot, and sharp flavor which can only be appreciated after experiencing its unique taste! Botanically, this spicy root belongs to the genus, Armoracia, in the Brassicaceae (mustards) family; sharing with other members of Brassica like mustard , kale , radish , cabbage , etc. Scientific name: Armoracia rusticana. Photo courtesy: fooding around Horseradish is native to the Eastern and Mediterranean regions of Europe from where it spread to Americas during colonial times.

The plant is a small perennial herb, but can be grown as an annual field crop for its thick, rough, fleshy roots in many parts of Europe, America, and Asia, including Germany, USA, England, Hungary, Japan, and China. Wasabi root. A. rusticana plant features broad, crinkled leaves. It grows best under cool climates with good sunlight conditions. In general, the rootlets (root sections) planted in the spring and harvested by autumn. It measures about 6-12 inches long with few round knots at the root-end. Fresh root has rough, gray-brown outer surface. Wasabi (Wasabia japonica) is a Japanese variant of horseradish but has more intense, and stronger flavor. Its interior features delicate apple green color flesh. Health benefits of horseradish Horseradish is low in calories and fat. However, it contains good amounts of dietary fiber, vitamins, minerals, and anti-oxidants. Certain active principles in it found to have been anti-inflammatory, diuretic (increase urine output), and nerve soothing effects. The root contains many volatile phyto-chemical compounds, which give its much-famed biting character.

Some of the major constituents in the root are allyl isothiocyanate, 3-butenyl isothiocyanate, 2-propenylglucosinlate (sinigrin), 2-pentyl isothiocyanate, and phenylethyl isothiocyanate. It has been found that these compounds have been known to carry anti-oxidant and detoxification functions. Some of the volatile phyto-chemical compounds in the root stimulate secretion of salivary, gastric, and intestinal digestive enzymes, and thereby facilitate digestion. It thus, works as a potent gastric stimulant which increases appetite. Horseradish has good amounts of vitamin-C, which is a powerful water soluble anti-oxidant. 100 g fresh root holds 29 mg or 41% of daily-recommended values. Vitamin-C helps alleviate viral infections by boosting immunity. In addition, it helps remove harmful free-radicals from the body and may help protect it from cancers, inflammation, infections, etc. This root-spice has some of vital minerals in moderation like sodium, potassium, manganese, iron, copper, zinc, and magnesium.

Iron is an important co-factor for cytochrome-oxidase enzymes during cellular metabolism. It is also required for red blood cell production in the bone marrow. Being an important component of cell and body fluids, potassium helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful antioxidant enzyme, superoxide dismutase. In addition, the root has small amounts of essential vitamins such as folate, vitamin B-6 (pyridoxine), riboflavin, niacin, and pantothenic acid. Selection and storage Generally, horseradish root is harvested during the late fall when its leaves killed by the frost. You may also want to buy fresh roots from the markets during this season. Select fresh, stony hard root that is devoid of sprouts, mold, or soft spots. Avoid green-tinged roots, as they are very bitter. Furthermore, avoid overmature, old, and larger roots, as they tend to be excessively fibrous and thus, off-flavored. Once at home, store the root in loose paper pack and place it inside the refrigerator where it will remain dormant for next 6-9 months.

Commercially prepared horseradish products can be readily available in the stores all around the year. Preparation and serving methods Fresh root has beige outer color. Clean it using moist cloth to remove surface dirt as you do it for ginger . Wash gently in cold water and mop it dry. Cut the root from the tip end as much part as you may require for your family that should last for 2-3 days. Keep the unused root inside a loosely wrapped plastic bag inside the refrigerator to prevent it from drying out. To prepare, fresh grated horseradish root is mixed with white vinegar in a desired manner to control (stabilize) its hotness. The preparation, however, gradually loses its flavor with time and turns off-white to brown color even if you keep it in the cold storage. The pungency and hotness of horseradish may not be appreciable in the intact root. As in onion and radish , crushing or grating the root releases volatile allyl-isothiocyanate compound that can cause irritation to eyes, skin, mucus membranes of nose and throat. Vinegar or citric acid neutralizes pungency and stabilizes its flavor.

Generally, 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of table salt added to one cup of grated horseradish. Add vinegar 1-2 minutes later to get milder preparation. Like in many other spices, horseradish too loses its flavor instantly. In order to keep the fragrance and flavor intact, it is generally grated just before preparing dishes and added to the cooking recipes at the final stages. Here are some serving methods: Steak with horseradish cream and french fries. Photo courtesy: jeffreyallen Horseradish is one of the traditional spices that is relished even today in the countryside. Fresh root grated directly on the recipes to add special jest. The root is used in many preparations, including dips, dressings, salads, and sauces as an accompaniment with meat, chicken, and seafood. Horseradish sauce with cream is a perfect accompaniment to steak, venison, and fish like mackerel, tuna, and smoked trout. Safety profile Horseradish can cause irritation to skin, mucus membranes, and eyes.

This is due to release of allyl sulphide gas (allyl-isothiocyanate) while chopping, crushing, or grating the root. Disruption of the cell wall activates enzyme myrosinase which when reacts with glucosinolates to form allyl isothiocyanates. Lemon citrus or vinegar stops this reaction and stabilizes the flavor. Its effect can be minimized by using blender/mixer in well-ventilated place and wearing protective gloves and mask. Kinjirushi Crucifer family Japan Wasabi (sawa-wasabi) is originated in Japan, and traditionally it has been used as a natural herb. Now, wasabi is one of a primary condiments for Japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually, rhizome of wasabi is grated and used as condiment. Freshly grated wasabi is bright green color, and characterized as sticky texture with fresh scent and hot flavor. Cultivation of Wasabi Wasabi is very delicate plant, so it requires certain climate condition; such as cool temperature, mountain stream, etc.

"Sawa" of "Sawa-wasabi" means mountain stream in Japanese language, that is why wasabi is often called as "Sawa-wasabi" It takes about a year to a year and half to harvest. Since wasabi is really picky about climate condition to grow, production area is very limited. Most of wasabi is produced in Shizuoka, Nagano, Iwate and Shimane prefecture in Japan. Cultivation of wasabi was started way back in ancient Japan history. There was a discovery of a very old wooden board from around year of 685, which has writing about wasabi. So, this wooden board proves that cultivation of wasabi has started at least 1300 years ago. Japanese oldest code law, "Taihouritsuryo" indicate wasabi was one of the things that people could render as a tax. Flower of Wasabi Wasabi flower blooms around beginning of spring. This flower is also edible, and pickled in soy sauce.

Question: What is the alternative name for Japanese green horseradish?
Answer: Wasabi