All About Real Fresh Wasabi - Steamy Kitchen Recipes All About Real Fresh Wasabi posted by Jaden on April 21, 2011 Do you enjoy wasabi with your sushi? If you dine at sushi restaurants here in the U.S., chances are the green paste served is not real fresh wasabi, but rather regular horseradish with green food coloring. Today’s guest post is from my friend Tim Mar, owner of an online foods store, Chef Shop based in Seattle, Washington. They feature and support the small family owned, artisan producers that make amazing products like Amabito No Moshio – ancient sea salt from Japan. Tim sells fresh wasabi grown by family farmers Brian, Laurencia and daughter Aleena. The crops are grown in three locations in North America, whose exact locations are kept a secret because U.S. grown wasabi is incredibly rare and valuable. There is such a high failure rate in wasabi farming that Brian must keep his location and harvest schedules confidential. Enjoy the article below! ~Jaden Fresh Wasabi Giveaway Want to try fresh wasabi? I’m giving away a nice little gift of fresh wasabi to one lucky winner! What is Fresh Wasabi?

by Tim Mar Ever wonder why Wasabi, that fiery green paste and indispensable sushi accompaniment, tastes so much like horseradish? Here’s why: because it IS horseradish. Although we’ve learned to call it Wasabi, what we’re served in sushi restaurants in North America – and largely in Japan, too – is nearly always a mixture of horseradish and green coloring, with perhaps a little dry mustard, with possibly a very little bit of real Wasabi added in. Why not offer the real deal? Because real wasabi, Wasabia japonica, is very rare. Even in its native Japan, demand constantly outstrips supply, and it’s expensive to import and notoriously tricky to grow. It is a rare find and an unmatched taste experience. And here it is… The Secret Wasabi Grotto It’s a chilly, gray morning in May here in the Pacific Northwest, and I’m peering through dark-colored shade tarp walls into a long greenhouse. Inside, a thick, lush carpet of wasabi plants extend from one end to the other, almost ready to be harvested. There’s barely room to pick a pathway through the sea of green.

We are here to talk with Wasabi Meister, Brian, his wife, Laurencia, and their 10-year-old daughter, Aleena, who met us at one of their prime wasabi-growing sites. As Aleena leads us into the greenhouse, the rich, heavy, green smell of the damp plants envelops us. We watch as Brian selects a big, bushy plant that’s ready for harvest, after years of growing. Loosening it from the ground with a hoe he pulls it up, leaves, roots and all, and carries it outside to a cleaning and prep station conveniently set up right outside the greenhouse. After a brisk washing in lots of cold water, Brian deftly trims away the leaves (which he saves; they’re edible too – and delicious!), cuts off the roots, and holds out a knobby, 3-inch-long, greenish, root-like object: the coveted wasabi rhizome. The rhizome, which is a root-like stem that grows above ground, is the part of the plant that’s grated to make wasabi as we know it – that is, wasabi as we’re used to seeing it but not tasting it!

Aleena, their daughter, proudly does the honors of grating the wasabi. Traditionally a sharkskin grater is used and is still considered optimal, but ceramic works well, too. (We’ve also found that A MICROPLANE zester will work for some applications, although it does not mash the rhizome, which is ideal.) In a minute, Aleena amasses a little pile of grated wasabi, a lovely, light shade of green. (It really is green; the color comes from chlorophyll, since despite its root-like appearance, the rhizome grows above ground.) She pushes the shavings into a neat little pile, and then we let them rest for one to two minutes. This allows the wasabi’s flavor to develop; the flavor-producing compounds react following grating and exposure to the air. They’re extremely volatile, though – meaning that fresh wasabi loses its pungency and hot flavor in about 20 minutes. It must be eaten freshly grated! Finally, on the tip of a chopstick, we taste the fresh wasabi. It’s a revelation – like nothing I’ve ever tasted. It’s strong and hot, but with no harshness and no lasting burn.

Plus, it tastes green, herbal, distinctly plant-like (unlike the imitation version); it’s a very clean, pure flavor. The Joys of Real Wasabi Just imagine this with sushi – but that’s not all. Imagine it with grilled fish, as an accompaniment to fresh lump crab salad, dotter atop steaming mashed potatoes, or along a plate like a coulis. From steak to fresh vegetables, it’s a brilliant accompaniment. And you can’t get it anywhere else…!* But wait, there’s more: don’t forget the wasabi leaves and their long stems! The large, heart-shaped leaves and crisp stems, known as petioles, are edible and excellent. Pleasantly spicy, resembling spicier varieties of salad greens but with a distinct hint of wasabi flavor, they’re flavorful and refreshing (and the touch of heat fades quickly, as with the grated rhizome). Even more than the rhizomes, the leaves are extremely rare outside of Japan. What better touch for your next springtime dinner party than a wasabi-leaf salad?

Chefs are Crazy about Fresh Wasabi Brian and Laurencia are finding an enthusiastic audience among local chefs that’s particularly interested in their recently available fresh wasabi. They also work with chefs from around the world; from the Pacific Northwest, with its terrific culinary scene and strong Asian-Pacific influences, to the U.S. and Europe. A number of chefs at Michelin-rated restaurants are customers, even as far away as South Africa where one chef brings wasabi to the table for customers to grate themselves! Wasabi is particularly suited for table-side service, since its flavor fades quickly. In addition to accompanying sushi and sashimi, chefs are serving wasabi with oysters, with steak, and to flavor soufflés, to name a few ideas! How to Store Your Wasabi Rhizomes: One way is to individually wrap each rhizome in a damp paper towel and then store them in a bowl, uncovered, in the fridge. Do not use plastic; the rhizomes need air circulation. Keep the paper towels damp, and rhizomes will store well for a couple of weeks. Morimoto explained to me, in Aspen at the Food and Wine Classic, that we should store the rhizomes in ice water, changing the water daily.

The rhizomes will darken around the edges, but you can just scrape off outermost layer with a vegetable peeler before grinding. Leaves and Petioles (Stems): These store very well in the fridge for about 10 days. Wash leaves and petioles and leave them moist; store in a plastic zip-type bag. Preparing Fresh Wasabi Preparing wasabi to eat is a snap – and it’s fun, too! Start by washing the rhizome and trimming any bumps. Then trim the root-end (holding the leafy end upright) for a fresh surface, and grate wasabi into a small pile. Let it rest one to two minutes for flavors to develop, and then serve! NOTE: Wasabi loses its flavor very quickly – in about 15-20 minutes when exposed to air – so gathering the shavings into a ball not only keeps it together for easy use as a condiment, but minimizes exposure to air. TIP: You can freshen up wasabi that has lost its flavor by grating on a little fresh wasabi into the pile and gathering it all into a ball again, rolling it between your fingers.

Wasabi should be “sticky;” it should easily stay in a ball-shape. How Fresh Wasabi Ended Up In The Pacific Northwest Despite its incredible culinary appeal, Brian initially became interested in wasabi for its potential health benefits. Brian, who until five years ago was a researcher and lecturer in botany at the University, came across some information about wasabi and its potentially anti-cancer properties right at a time when he had recently lost several family members to cancer. In 1993, he ordered his first wasabi seeds from Japan and planted them. They died soon after, but a second batch sprouted and grew. Fast-forward to today – skipping past years of trial and error, endless experiments with growing conditions – now, the wasabi is top-notch. It’s now available year-round from farms in the America’s and can be shipped over-night. Wasabia Japonica is native to Japan, where it has long been a coveted delicacy (and also known to have medicinal benefits – more on this below). Such was wasabi’s desirability that, according to one story, shoguns gave Samurai warriors wasabi plantations as a thank you for services performed.

In the wild, wasabi grows naturally in cold, mountain stream beds. Traditional Japanese farmers have also planted it in streams for cultivation, which produces great plants; semi-aquatic, or sawa wasabi, is considered more desirable for flavor and character than soil-grown. For Brian, however, in-stream was not a viable long-term planting option, considering the meandering route of streams, even controlled for planting. “It’s not very linear,” he points out – certainly not in the Western farming model of neat fields on acreage! Now, after years of research and experimentation, Brian and his associates have developed a method of growing sawa wasabi, with excellent results. Wasabi is considered by many people to be a very difficult plant to grow. Brian agrees with this statement, however, “It’s like baking a difficult cake; once you figure out the recipe, it’s not so hard,” said Brian. Perhaps not, but the recipe took many years to discover! Even now, they continue to experiment and tweak their methods. The Health Benefits of Wasabi In a published article of Naturopathy, Brian detailed some of the potential benefits of wasabi, some of which are summarized below.

– Wasabi is a member of the super-healthy cruciferous family, which includes kale, cabbage, broccoli, cauliflower, brussels sprouts, mustard and more. – When ground up and mixed with water – that is, when chewed – a group of compounds in fresh wasabi convert to isothiocyanates (ITCs); much of the health-related research on wasabi has focused on the attributes of these ITCs. (They don’t occur in dried wasabi, but recent work is showing that freeze-drying preserves them until they are ingested.) – In Japan, wasabi has long been believed to have medicinal properties. ITCs inhibit some strains of bacteria, yeast and mold; it is believed that wasabi’s anti-microbial effects are a reason that it became a part of the diet in Japan, an effective complement to any ill effects of raw fish. – ITCs also have anti-inflammatory effects, meaning that wasabi may be useful for controlling seasonal allergies and asthma. Brian and his family are convinced that it is, and they love to tell stories of friends and family members helped greatly by wasabi (in freeze-dried capsule form).

They have recently found a clinical trial done in Japan that supports the fact that wasabi is very good for seasonal allergies. Other potential benefits are helping to prevent tooth decay and, possibly, working against cancer cells. Research has been limited, partly due to the low availability of wasabi and the expense in obtaining it. Brian hopes that, having learned to grow it, he will be able to help scientific research on wasabi progress. – Fresh wasabi is occasionally available at some well-stocked Asian groceries. Fresh Wasabi – The Whole Nine Yards Plants: Wasabi is ready to harvest after at least 18 months, when the bushy, leafy plants are about knee-high. The whole plant is pulled up. Wasabi Rhizome : The rhizome – a thick, root-like stem growing just above ground-level – is the coveted part of the plant. The knobby rhizome is about THREE to SIX inches long. Leaves and Petioles : Virtually unknown in North America are the wasabi plant’s leaves. The palm-size leaves and long, crisp, light-green stems are both edible and delicious.

They don’t taste quite like wasabi, but they have a bit of a spicy bite to them, and they make an excellent salad green. Fresh Wasabi Giveaway Want to try fresh wasabi? I’m giving away a nice little gift of fresh wasabi to one lucky winner! Add to Bookmarks That tiny bit of green looks so innocent as it begins its dangerous trek across your taste buds? then all of a sudden it erupts, scorching your tongue, tearing your eyes, searing your nasal passages, clearing your sinuses and finally, blowing the top of your head up to the ceiling. Welcome to Wasabi! That is the introduction nearly 100% of us have to Wasabi (Wasabia japonica), sometimes called Japanese Horseradish. Unfortunately, we probably haven’t had real Wasabi at all. That green paste we were served is usually horseradish mixed with vinegar, food coloring and mustard. Most restaurants and sushi bars serve imitation Wasabi. Even the ‘Wasabi Paste’ found in specialty shops is usually imitation Wasabi. The majority of Japanese are generally unaware they are often served imitation Wasabi in their restaurants and sushi bars.

That's because authentic Wasabi is very expensive and scarce; demand far exceeds supply. Additionally, fresh Wasabi begins lose flavor almost immediately when grated and exposed to air, so it doesn't keep freshly prepared for long. Fresh Wasabi has the same immediately hot intensity of imitation Wasabi but it’s quickly replaced by a complex flavor, leaving you wanting more. Fresh Wasabi is very sought after, and is served primarily in a few high-end sushi bars and restaurants here and abroad. If you are lucky enough to be in such an establishment, a freshly peeled wasabi root will be brought to your table and grated, much like fresh Parmesan although many times more costly. Fresh Wasabi root is also dried and ground into a powder which, when mixed with water just before use, creates a Wasabi paste not unlike imitation Wasabi in appearance. However, real Wasabi is milder and sweeter. Fresh Wasabi roots sell for up to $100 per pound; one pound contains just a few roots. Restaurants will also buy fresh Wasabi stems and leaves, used in salad dressings or pickled in sake . Do the math. If you can create the right growing conditions, Wasabi could be a great market crop.

Wasabi is exacting about its growing conditions and thus not as widely grown. Cold mountain streams are ideal as they meander at the edge of the forest canopy. In Japan, wild Wasabi grows on the shaded wet stream banks in cool climates. It is not sun-tolerant and prefers cool summers with high humidity. Here's a short video of wasabi growing in a Japanese mountain stream. Chris Jones, Frogfarm Wasabi, Holds Wasabi Plant Wasabi Growing in Flooded Gravel Beds Fresh Wasabi Roots For Sale Much experimentation of alternate growing techniques is being carried out in the U.S. and Canada. Some success is reported in Oregon, Washington State and the North Carolina mountains. In fact, Clemson University has joined forces with North Carolina State University – both are agriculture schools – to establish the first wasabi research project in the United States.[1] Wasabi stands a good chance of being a tobacco-replacement crop, Clemson officials say. Doug Lambert, owner and founder of Real Wasabi, LLC has a 75 acre farm in Collowhee, NC where they have promising field tests of growing Wasabi in the mountain streambeds. I understand they also have a location in nearby Cashiers, NC.

Pacific Coast Wasabi has perfected the techniques for growing semi-aquatic Wasabi in a controlled greenhouse environment and is now expanding into a commercial facility. Agriculture Canada has also identified Wasabi as a potential new agricultural crop for British Columbia. Wasabi, a member of the same family as cabbage and mustard, can be grown in soil under shade cloth; however, dirt-grown Wasabi doesn’t fetch as high a price as semi-aquatic Wasabi. More frequently, Wasabi growers are diverting cold mountain streams through shallow gravel beds planted with Wasabi. The Wasabi rhizome can take 2-3 years to mature to a length of half a foot or more and a 1 inch diameter. When harvested, side roots are pulled off and used to start new plants, which may grow to 2 feet high and wide. Wasabi has antibacterial qualities, and some holistic health practitioners claim it strengthens the immune system, reduces mucus, and detoxifies the liver. It has been suggested that Wasabi can help prevent cardiovascular diseases like stroke, heart attack, and hypertension. The health benefits are many.

This root can help with diarrhea, osteoporosis, asthma, arthritis, and allergies as well.[3] Medicinally, an important feature of Wasabi is that it contains compounds effective against some cancers. Extracts from Wasabi have been shown repeatedly to be effective against stomach cancer cells.[4] Other types of cancer, including breast, fore-stomach and colon, may also be treated by compounds known to exist in Wasabi [5] but these have not yet been studied. Compounds found in Wasabi are also effective when used in other medical situations. The isothiocyanates of Wasabi inhibit platelet aggregation [6] working as an effective anticoagulant. These anticoagulant properties could be used in the treatment of the elderly and during surgery where preventing platelet aggregation is vital. If you grow other root vegetables, you might have fun growing this root. (Rose Marie Nichols McGee Nichols Garden Nursery suggests using a child’s wading pool filled with rich soil.) Put your container under shade cloth. Don’t forget holes for drainage. If your winters fall below 20ºF, you should mulch heavily, or bring the plants into a garage for winter.

Alternatively, you could over-winter it in a hoop house or a cold-frame. Wasabi Snack Peas Recipe I love this spicy wasabi peas recipe! Not only are they good for you they are very tasty. Next time you have a party make up some of these instead of onion dip. Ingredients Wasabi Wasabi Japanese Horseradish Wasabi Wasabi (botanical name Wasabia japonica), also known as the Japanese horseradish, belongs to the Brassicaceae family. This botanical family also includes plants like horseradish , cabbages and mustard . While wasabi is also known as the Japanese horseradish, this plant does not belong to the plant species called horseradish. The wasabi root is often employed in the form of a flavouring agent and possesses a very potent essence. The hotness of this plantï¿½s root is very much similar to the spiciness of the hot mustard compared to the capsaicin present in chili pepper, generating vapours that excite the nasal passages more compared to the tongue.

Wasabi, which was cultivated in Japan as early as the 10th century, is found growing naturally down the length of the stream beds in the mountainous river valleys in this island nation. Wasabi produces hermaphrodite (having organs of both sexes) flowers during the period between April and May. Parts used Leaves, root. Uses Wasabi is an extremely useful plant and all parts of it are employed to support wellbeing as well as healthiness. The leaves and stems of this plant are pounded to prepare anti- bacterial medications that assist in treating problems related to the respiratory tract, such as cold , cough and sinus pressure . In addition, this herb is also employed to cure diarrhea , invigorate the appetite and get rid of the toxic and waste substances from the body. In effect, wasabi is a very familiar plant and is esteemed for its antioxidant properties. It also helps to promote the functioning of the digestive system. Wasabi may also be used to support the health and well-being on the whole and not simply to cure the symptoms of various ailments and diseases . The most common medicinal use of Wasabi japonica is in the form of medications to treat congested sinuses.

As the smell of this herb is very potent, inhaling the fragrance just for some seconds helps to clear the nasal passages and enables the sufferer to breathe freely soon. However, here is a word of caution: inhaling wasabi in excess may result in a burning sensation as well as pain on the interior of the nasal cavity. Even as the scientists have been continuing with their research to make it possible to utilize the health benefits offered by the chemicals present in wasabi, it is essential to note that all the uses of this herb have not been sanctioned for the common public. Of late, scientists have found that specific plants chemicals present in wasabi may be administered to patients for avoiding blood clot formation. What is all the more promising, it is believed that a number of plant materials can help to avoid the development of cancer cells present in the human stomach cell lining. It may be noted that breathing in or snuffing wasabi vapour actually has an influence akin to that of smelling salts - an attribute that is taken advantage of by researchers who are endeavouring to generate a smoke distress for people with hearing impairment.

According to the findings of a study, a deaf subject who participated in a test of the trial product woke up just 10 seconds after wasabi vapour being sprayed on him in the test sleeping chamber. The root of Wasabia japonica is spicy as well as warming that helps in supporting digestion. The root is mainly used internally in the form of a remedy for fish poison . Perhaps, this denotes food poisoning owing to consumption of fish. The Wasabia japonica plant is a member of the cruciferous family and, hence, it encloses the similar isothiocynates that are effective in combating cancer those are contained by cabbages and horseradish. It is worth mentioning here that for several years now, two prominent institutes - The American Cancer Society and the American National Cancer Institute - have both been researching the health benefits offered by vegetables belonging to the cruciferous family. These two institutes have suggested that all individuals should consume a number of servings belonging to this family of vegetables every week to significantly diminish the chances of developing every type of cancer.

According to researchers, an important modus operandi of the chemicals present in cruciferous vegetables aids in averting development of cancer by facilitating the body to get rid of the surplus hormones , for instance, estrogen . Hence, they help in lowering the chances of developing cancers related to hormones like breast as well as prostate cancer . Precisely speaking, all the health benefits offered by other vegetables belonging to the cruciferous family can be found accumulated in wasabi, which makes this particular vegetable an important herb that is effective in avoiding as well as combating various types of cancers. In effect, all such cruciferous vegetables are bequeathed with compounds that provide health, contain sulfur , such as sulforaphane and isothiocyanates among several others that have been found to be contained by this family of vegetables till now. It has been already discovered in laboratory tests that Wasabia japonica also contains substances that help to avoid tooth from decaying. The isothiocyanates present in wasabi are said to possess anti-bacterial and antiseptic attributes.

In addition, it has also been found in test-tube experiments that Wasabia japonica plants slow down the development of Streptococcus mutans - the bacteria that is responsible for dental caries. Of the 12 isothiocyanates, one that has been isolated by the researchers has shown that it is effective in slowing down the enzyme glucosyltransferase (GTF) - an enzyme that facilitates the transformation of sucrose into glucan, which helps Streptococcus mutans to grow plaque on teeth. In effect, Streptococcus mutans form lactic acid on plaque, which, in turn, starts the decaying of teeth . Culinary uses The root of Wasabia japonica is a good substitute for horseradish. In Japan, people grate the plump rhizomes of the plant to prepare a delicious fresh green paste for use as a flavouring agent. It is a very popular culinary item in Japan. In effect, this green paste possesses an individual essence as well as spiciness that is believed to be much better compared to horseradish (botanical name Armoracia rusticana) itself. However, the strong flavour depreciates rapidly when the root has been sliced or cut.

It is perfect to use the roots of plants that are about 15 to 24 months old. The leaves, petioles as well as the flowers of wasabi are consumed after cooking . A very well-accepted Japanese pickle known as ï¿½wasabi-zukeï¿½ is prepared by soaking the flowers, leaves, petioles and freshly obtained rhizome of Wasabia japonica in saline water and, subsequently, mixed with saki lees. Wasabia japonica is popular owing to the plantï¿½s strong flavour as well as spiciness when employed in the form of a condiment to go along with favourite dishes. Often, it can be found in food dishes also containing mustard, horseradish and chili peppers. In effect, people in Japan often add essence to their sushi and sashimi by spraying them with ground wasabi rhizome. In addition, wasabi is also used to enhance the taste of soup, noodles, rice and meat and fish preparations, especially those that have been barbequed.

As the hotness and the pungency of wasabi are somewhat strong, it is advisable that you should never use it in excess of a dash on any food, particularly if any individual is having wasabi for the first time ever. In Japanese gastronomy, wasabi forms a staple condiment and, among other things, is often served along with noodles and sushi. The leaves of Wasabia japonica may be dried up and utilized to enhance the flavour of various types of foods, including cheese, salads, and crackers; and/ or used fresh to make pickles in soy sauce or sake brine. A number of specialty stores in Japan sell a Wasabi wine, which is more of a novelty product. In addition, Wasabi liqueur, having lower alcohol content, is also available in Japan. There are several other culinary uses of wasabi. For instance, one may roast or fry legumes (such as peas , peanuts and soybeans) and then cover them with wasabi powder blended with salt , sugar or oil and consume them in the form of a crispy snack. Besides using it as a condiment, wasabi is also used as an ingredient in several medications.

In addition, the wasabi plant is also dried, pounded and added to toothpaste. As the essence as well as the strength of the wasabi powder deteriorates very rapidly, toothpastes containing wasabi powder are usually marketed in small tubes that are more like the travel sized products. Habitat and cultivation Wasabi is a perennial species that grows extremely sluggishly. These plants have branched roots, a condensed stem (also known as a rhizome), large leaves and elongated petioles (stem leaves). Each and every part of this plant, counting the leaves, stems, roots and rhizome, is collected, ground and employed for various purposes. The long petioles (stems) of wasabi appear from the rhizome and grow to a height of anything between 12 inches and 18 inches and, in some instances, may even measure about 40 mm (1 ï¿½ inches) across. These petioles end to form solitary leaves that are heart-shaped. When grown in the most favourable conditions, the leaves of wasabi may be as large as a small dinner plate.

The rhizome of Wasabia japonica functions as the store room of the plant, where all its nutrients (akin to that of a potato ) are stored. Incidentally, the flavours of this herb are also more intense in the rhizome. The rhizome of wasabi resembles a Brussels sprout stalk following the removal of the sprouts. As the wasabi plants are very slow growing perennials, they may often take as many as three years to mature. When grown in the appropriate conditions, in the initial stage, the Wasabia japonica plants develop a vigorous top as well as the growth of the root too is healthy, often attaining an approximate height of two feet having nearly the same width in general. Once this early stage of growth passes, during which the plant establishes itself, the rhizome of the plant starts developing and storing more useful nourishments. Such concentration of vital energy is actually responsible for producing the most excellent flavours owing to which the wasabi rhizomes are usually extremely valued for culinary use. Normally, the wasabi rhizome attains a size of anything between 6 inches to 8 inches in length and about one inch in diameter in about two years from its inception.

Usually, the leaves and the leaf stems (petioles) of wasabi have a tendency to break easily. In fact, breakage or harm to them by field workers, animals or even messing up with them may result in slowing their pace of growth or even stop their growth completely. When Wasabia japonica plants are cultivated under the most favourable conditions, they will self-propagate by means of their seeds . However, in the commercial farms cultivating wasabi, the plant stock is usually developed by planting the small offshoots again, which occur naturally while the plant becomes matured. Research From before, many scientists were aware of the fact that Wasabia japonica and to some extent even other vegetables belonging to the same family enclosed a chemical known as isothiocyanate, which seemed to stop the development of cancer by setting off a process called apoptosis (also known as cell death) in carcinogenic cells. However, the researchers were not aware as to why and how this chemical helped in combating cancer. This is the primary reason as to why the scientists were not able to substantiate that wasabi was effective in eliminating cancer cells.

However, findings of a study undertaken by scientists at the Georgetown University have shown that this chemical (vegetable isothiocyanates) binds to a flawed protein present in the carcinogenic cells by means of the tubulin. In fact, it is only when the protein is imperfect that the vegetable isothiocynates attach to it. It is important to note that a protein becomes defective only when a normal cell turns out to be cancerous. All normal protein as well as the cell are left undisturbed. The gene p53 controls the production of the defected protein that is being discussed here. This gene generally works by stopping any cell from multiplying frenziedly and when the gene p53 becomes mutated, the protein becomes defective. In addition, the cells having the mutated p53 genes are actually additionally resilient to cancer treatment using chemical methods. However, even such cells are not resistant to the isothiocyanates contained by Wasabia japonica. It is worth mentioning here that p53 mutations take place in almost half of every type of cancer endured by humans, counting those of the breast, lung and colon .

Ingestion of Wasabia japonica may possibly assist in diminishing the risks of developing cancer as this herb contains vegetable isothiocyanates that were found to enhance the rate of elimination of the cancer cells having the p53 mutation. During their researches, scientists have discovered that breast cancer cells were killed when the vegetable isothiocyanate present in Wasabia japonica attached itself to the defective p53 protein. Scientists are of the view that this may be possible as the mutated gene too makes the carcinogenic cells susceptible to the toxic effects of the isothiocyanate, which the normal cells are resilient to. Constituents Chemical analysis of the plant wasabi has revealed that it encloses a significant quantity of potassium as well as reasonable quantities of calcium and vitamin C . Nevertheless, as small amounts of wasabi are usually employed in the form of a flavouring agent, this herb actually does not meet the criteria of being a considerable source of the nutrients mentioned above. Wasabi also encloses a volatile allyl isothiocyanate, which is known to be a vital chemical that effectively combats cancer and, at the same time, is responsible for the original pungency of the plant.

It may be noted here that the natural chemical allyl isothiocyanate is made by hydrolysis of the natural rhizome thioglucosides, which is actually a combination of the sugar glucose and the organic compounds containing sulfur. Side effects and cautions One story in New York, while the second in California, talk about the grave negative effects caused by the consumption of a liberal amount of wasabi. According to these two reports, ingestion of wasabi in reasonable quantities has the potential to result in side effects like whitening of the face, excessive sweating , confusion and sometimes even fainting . In fact, these side effects may prove to be serious for people having feeble blood vessels within the brain or the heart. At least one such patient has supposedly endured ï¿½vasomotor near collapseï¿½ following the intake of a small quantity of the plant. It is said that this person took the entire amount in a single bite as he was not familiar with wasabi. People who visit Japanese restaurants for food ought to be aware of the fact that the green wasabi paste served to them is supposed to be mixed with tamari (a soy sauce) and consumed in extremely small measures.

Sawa 100% Wasabia japonica Capsules Sawa® 100% Wasabia japonica Capsules Sawa® 100% Wasabia japonica Capsules As tested by the Office of Consumer Affairs (Amt für Verbraucherschutz) in Aarau, Switzerland These capsules are made from the most potent natural plant-based cancer fighter yet discovered. The plant part used is the rhizome (swollen stem) of Wasabia japonica. Trimmed fresh Sawa Wasabi rhizome These Wasabia japonica are grown in running water under very controlled conditions. Only organic fertilisers are used to ensure that these rhizomes are the very best that can be produced. After 18 to 24 months of careful nurturing, the plants are hand harvested and the rhizomes separated from the leaves, stems and roots. The rhizome is then hand cleaned, inspected for quality and then immediately flash frozen and freeze-dried. After the rhizome has been crushed, the powder is sent away to a couple of independent laboratories to test for the level of active compounds in the batch, and also for microbiological and pesticide contamination.

Even though the grower does not use pesticides or herbicides and the processor works under clean area conditions each batch is independently tested to make sure no one has slipped up. This is to ensure that the end user gets the very best product. The Wasabia japonica is then vacuum packed to retain freshness and the high activity levels of the cancer killing compounds. These pouches are stored in the freezer until they are required to produce the Sawa® 100% Wasabia japonica capsules. Sawa® 100% Wasabia japonica Capsules – Proven to Kill Cancer Cells. 100% Wasabia japonica used To be used in the Sawa® 100% Wasabia japonica capsules the minimum level of Glucosinolates (the active stable compounds) must exceed 24,000 ppm. This powder is all natural, consists of only one part of the Wasabia japonica plant – the rhizome, and does not have anything else added. There are no preservatives, colouring, encapsulation aids or stabilisers added – nothing at all.

The only thing in the capsule that is not Wasabia japonica rhizome is the gelatine capsule itself. 🙂 These Sawa® 100% Wasabia japonica capsules are available here. “SAWA®” 100% Wasabia japonica 220 mg Capsules Only water grown Wasabia japonica rhizome used. The best there is! Tested very high in natural Glucosinolates = extreme health benefits! Get the health benefits without the blow back! Label for Sawa™ 100% Pure Wasabia japonica capsules Latest News On 30th October 2013, Dr Oz on his syndicated TV program in the USA strongly endorsed the use of Wasabia japonica as a very effective health food and supplement. Doing a bit of research on the TV program it looks as though Dr. Oz makes this endorsement every 6 months or so. That at least implies that he is genuine about this endorsement, as it is not linked to any specific product or manufacturer, just to the plant itself. It looks like the next time this will be mentioned by Dr.

Oz on a nationwide TV show will be in May 2014. In the program Dr. Oz mentioned the large number of health benefits to the human body by consuming Wasabia japonica. These included; Killing Cancer cells Boosting Immune System Lowering Blood Pressure In addition to these a number of other benefits were mentioned irrespective of how you consumed the Wasabia japonica – in food or by supplement. It was also mentioned that only 100% Pure Wasabia japonica has these health benefits and it was important to make sure you only consumed True Wasabia japonica. This is what Sawa® 100% Wasabia japonica Capsules provide. 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. How To Prepare Horseradish Roots And Leaves - Clare Josa - You are here: Home / How To Change Your Life / Recipes / How To Prepare Horseradish Roots And Leaves How To Prepare Horseradish Roots And Leaves October 22, 2012 Horseradish roots and leaves are edible, both raw and cooked. But get it wrong and you’ll have a spice explosion on your taste buds. So here are some top tips and simple recipes for making the most of fresh horseradish.

Horseradish roots aren’t easy to come by, unless they are part of a sugary, pasteurised jar of sauce. And finding fresh leaves is a rare treat. Luckily it’s easy to grow your own . Once you have some, here are some simple recipe ideas and preparation tips. Horseradish roots have a strong, pungent, spicy flavour that can make your eyes water and your nose run! The leaves are a more subtle version of the flavour. Roots keep for a week or two in a cool, dry place. But horseradish leaves are best used as soon as possible, before they wilt. How to prepare horseradish root. Some people need to use gloves to handle the fresh root, as the juice may irritate their skin. As with chillies, you definitely don’t want to get horseradish juice in your eyes or up your nose… 😉 If the skin is thin and fresh, you can eat the root with it intact. If it’s thicker and tighter, you can use a potato peeler to remove it. For most recipes, you’ll want to finely slice your horseradish root – if it’s going to be liquidised. They are pretty tough.

For use in sauces and dressings, you can grate it, instead, but it’ll probably make your eyes water and clear your sinuses! (One of its many health benefits! ) You’ll probably only want to use 5-10 grams (1/4 ounce) of root per person – less is definitely more, especially if you have a pungent root. Q: Can I freeze horseradish root? Yes you can. I suggest grating it first, because then it will defrost faster, and put it in a sealed container, so it doesn’t stink out your freezer! Recipes for horseradish root. Here are some quick and easy recipes for horseradish roots. Horseradish sauce Grate 1 tablespoon of root. Mix with 2 tablespoons of oil (e.g. Olive or flax). Add 1 tablespoon of apple cider vinegar and 1 teaspoon of honey or other sweetener. Cover and leave to marinate for a few hours. Use as a condiment. Keeps for a few days in a sealed jar in the fridge. Beetroot and horseradish salad. Grate about 1 teaspoon of horseradish.

Grate 2-3 beet roots (smallish, so they’re sweet and tender). Mix together with 1 tablespoon code vinegar, if you like. Serve the same day. Vegetable sauces Add about 1 teaspoon per person to sauces for vegetables, at the end of cooking, to add a pungent, spicy kick. You might want less, if your roots are fresh and juicy – the flavour is stronger! Smoothies Add 1 teaspoon of chopped root to a smoothie, for a taste experience with extra health benefits. And I’m about to experiment with fermenting the roots. Watch this space! I’ll report back. How to prepare horseradish leaves. Pick small leaves in spring, for eating raw. Larger leaves can get quite tough, so you might want to steam them first. Horseradish leaf recipes Here are some simple recipes for horseradish leaves. Salads Wasabi Rinse the rhizome under cold running water. Scrape off any bumps or rough areas along the sides. Scrub the rhizome with a stiff brush. Cut the rhizome just below the leaf base and inspect the exposed flesh to ensure that it is a uniform green colour.

Grate the cut end against the grater surface, using a circular motion. After use, rinse the rhizome under cold running water. If you are using a sharkskin grater, rinse it under cold running water as well and let it air dry. Nutrition As a member of the cruciferous family, wasabi contains the same cancer-fighting isothiocynates as its cabbage cousins. The American National Cancer Institute and the American Cancer Society have studied cruciferous vegetables extensively for years. They recommend that everyone eat several servings from this vegetable family each week to dramatically lower risk of all types of cancer. Researchers believe that one way the substances in cruciferous vegetables help prevent cancer is by helping the body eliminate excess hormones such as estrogen, thus reducing the risk of hormone-related cancers such as breast and prostate cancer. Wasabi contains a considerable amount of potassium and fair amounts of calcium and vitamin C. However, since it is typically used as a condiment in small amounts, wasabi does not qualify as a significant source of these nutrients. Natural Source Products and the Chemistry of Wasabia japonica Medicinal uses for wasabi have been documented in Japan since the 10th century.

Some of its chemical components may kill microbes, thus explaining use as an accompaniment to raw fish dishes. Pacific Coast Wasabi Ltd. believes that there is significant potential in the research and development of products based on the biochemically active compounds found in Wasabia Japonica. The business plan at this stage allows for limited research and development of potential in this area, but in the event that more focused research is required, additional funding will be necessary. It is within this context that an Initial Public Offering may be contemplated after an initial period of research and development. Wasabi's stature as a highly prized condiment in Japanese cuisine is well known. However, a fact that is not widely recognized or appreciated is that Wasabi contains numerous bio-chemically active compounds, mainly from the isothiocyanate family, that have medicinal, pharmaceutical or industrial applications. These exciting applications are only just beginning to be investigated, most likely because of the plant's high commercial value and its scarcity. For example, Pacific Coast Wasabi Ltd. has a letter on file from a Japanese scientist [1] who said that true Wasabi was too expensive for him to continue his research investigating Wasabi's role as an anticancer agent. Because Pacific Coast Wasabi Ltd.

grows its own Wasabi, price and availability will not be factors during the development of secondary products. Medicinally, the most important feature of Wasabi is that it contains compounds effective against cancer. Extracts from Wasabi have been shown repeatedly to be effective against stomach cancer cells (Tanida et al. 1991, Fuke et al. 1994, Fuke et al. 1997, Ono et al. 1996, Shin and Lee 1999). Other types of cancer, including breast, forestomach and colon, may also be treated by compounds known to exist in Wasabi (Wattenberg 1977, 1981) but these have not yet been studied. Compounds found in Wasabi are also effective when used in other medical situations. The isothiocyanates of Wasabi inhibit platelet aggregation (Kumagai et al. 1994) which works as an effective anticoagulant. These anticoagulant properties could be used in the treatment of the elderly and during surgery where preventing platelet aggregation is vital.

Recently, it was shown that Wasabi contained compounds (not determined which ones) that may be effective against diarrhea (Nakayama et al. 1998). And lastly, some secondary metabolites found in Wasabi may be effective antiasthmatic (Dorsch et al. 1985) and anti-inflammatory (Depree et al. 1998) agents. Depree, J. A., Howard, T. M., and Savage, G. P. recently (1999) reported in Food Research International (31:329-337) in an article entitled "Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)" as follows: 'The anti-inflammatory effects and inhibition of platelet aggregation by omega-methylthioalkyl isothiocyanates is perhaps of more interest given the rapid action of the compounds and the low levels at which they are effective. This could potentially be used to counter inflammatory conditions such as asthma or even anaphylaxis. The ability of the wasabi isothiocyanates to inhibit platelet aggregation could also have medical applications, particularly in the treatment of heart attacks.

Further work on the pharmacology of these compounds and their possible medicinal use, as well as other medicinal properties of wasabi seems warranted.' 'With the increasing international market in wasabi and wasabi-based food products, its potential as a medicinal herb, and the possibility of useful pharmaceutical products, cultivation of wasabi both within and outside of Japan seems likely to increase in the foreseeable future. This is certain to lead to an increase in both demand and funds for research into these and other aspects of wasabi.' Potential industrial applications for the bioactive compounds of Wasabi are antibiotics (this feature of course also has medicinal value), fungicides and as a wood preservative. It has long been known that Wasabi contains natural antibiotics and this feature helped bring Wasabi into Japanese cuisine as long as 1300 years ago. This knowledge has been scientifically validated in studies (Hasegawa et al. 1998, Ono et al. 1998, Shin and Lee 1999) that have shown Wasabi extracts to inhibit the growth of food poisoning types of bacteria. Recent research, done in Canada (Soledade et al.

1998) has shown that Wasabi contains antifungal metabolites that render the plant resistant to virulent isolates of the blackleg fungus. This fungus can devastate commercially important crops such as the oilseed plants rapeseed and canola. Thus, there is a potential here to develop a natural (organic) fungicide for this industry. Lastly, there have been indications that Wasabi extracts may be effective natural wood preservatives. Several years ago, the Wasabi Kyokai (Japanese National Wasabi Association) approached a major Canadian Industry Association to see if there would be any Canadian interest in participating in the development of a "natural source" Wasabi-based wood preservative as an alternative to the toxic chemically based wood preservatives, which continue to be methodically regulated out of use. At the same time, the Wasabi Kyokai also expressed an interest in looking at British Columbia as a potential source of cold fresh water mountain streams for traditional Wasabi production. There was no Canadian-side follow-up at the time. References Depree J. A., Howard T. M., and Savage G. P. 1998. Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica).

Food Research International, 31:329-337. Dorsch W., Adam O., Weber J., and Ziegeltrum T. 1985. Antiasthmatic effects of onion extracts-Detection of benzyl- and other isothiocyanates (mustard oils) as antiasthmatic compounds of plant origin. Eur. J. Pharmacology, 107:17-24. Fuke Y., Ohishi Y., Iwashita K., Ono H., and Shinohara K. 1994. Growth suppression of MKN-28 human stomach cancer cells by Wasabi (Eutrema wasabi Maxim.). Journal of the Japanese Society for Food Science & Technology, 41:709-711. Fuke Y., Haga Y., Ono H., Nomura, T., and Ryoyama K. 1997. Anti-carcinogenic activity of 6-methylsulfinylhexyl isothiocyanate-, an active anti-proliferative principal of Wasabi (Eutrema wasabi Maxim.). Cytotechnology, 25:197-203.

Hasegawa N., Matsumoto Y., Hoshino A., and Iwashita K. 1999. Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions. International Journal of Food Microbiology, 49:27-34. Kumagai H., Kashima N., Seki T., Sakurai H., Ishii K., and Ariga T. 1994. Analysis of volatile components in essential oil of upland Wasabi and their inhibitory effects on platelet aggregation. Bioscience Biotechnology and Biochemistry, 58:2131-2135. Nakayama H., Suzuki T., and Suzuki Y. 1998. Effect of Wasabi on ion secretion in guinea pig colon. Nippon Nogeikagaku Kaishi, 72:499-507. Ono H., Adachi K., Fuke J., and Shinohara K. 1996.

Purification and structural analysis of substances in Wasabi (Eutrema wasabi Maxim.) that suppress the growth of MKN-28 human stomach cancer cells. Journal of the Japanese Society for Food Science & Technology, 43:1092-1097. Ono H., Tesaki S., Tanabe S., and Watanabe M. 1998. 6-methylsulfinylhexyl isothiocyanate and its holologues as food-originated compounds with antibacterial activity against Escherichia coli and Staphylococcus aureus. Bioscience Biotechnology Biochemistry, 62:363-365. Shin I. S., and Lee J. M. 1998. Study on antimicrobial and antimutagenic activity of horseradish (Wasabia japonica) root extracts. Bulletin of the Korean Fisheries Society, 31:835-841. Soledade M., Pedras C., and Sorensen J. L. 1998. Phytoalexin accumulation and antifungal compounds from the crucifer Wasabi.

Phytochemistry, 49:1959-1965. Tanida N., Kawaura A., Takahashi A., Sawada K., and Shimoyama T. 1991. Suppressive effect of Wasabi (pungent Japanese spice) on gastric carcinogenesis induced by MNNG in rats. Nutrition and Cancer, 16:53-58. Wattenberg L. W. 1977. Inhibition of carcinogenic effects of polycyclic hydrocarbons by benzyl isothiocyanate and related compounds. Journal of the National Cancer Institute, 58:395-398. Wattenberg L. W. 1981. Inhibition of carcinogen-induced neoplasia by sodium cyanate, tert-butyl isothiocyanate and benzyl isothiocyanate administered subsequent of carcinogen exposure. Cancer Research, 41:2991-2994. [1] Dr N. Tanida, Hyogo College of Medicine, Hyogo, Japan, in a letter dated 6th of July 1993 to Dr Brian Oates.

Question: A member of the horseradish family, wasabi is made from which part of the wasabi plant? Roots, Leaves, or Stems?
Answer: Roots