Wasabi

Wasabi is known to be the epithet attributed to an extremely spicy green sauce, typical of Japan: in fact, wasabi is the common name of a plant, the Japanese radish, in botany known as Wasabia japonica, Cochlearia wasabi, or Eutrema japonica .

Wasabi: generalities

Wasabi belongs to the same family as horseradish, cabbage and mustard (Cruciferae or Brassicaceae); this plant grows spontaneously along the river valleys and mountain streams of Japan.

The two most cultivated species of wasabi are definitely W. japonica var. Daruma and var. Mazuma . Of the plant, both leaves and rhizome are used: the leaves, after drying, are used in the culinary field to give body and flavor to many dishes, such as salads, bread and cheeses. The root is instead widely used to prepare spicy sauces and - it seems - particularly appetizing. More than sauce, one should speak of pasta, given its exclusive and dense consistency: not surprisingly, wasabi sauces can be found in tubes very similar to those of toothpaste.

Cultivation and importation

Wasabi requires some ideal conditions of water and light: the higher quality is cultivated on shady trees, sometimes on special "gravel soils", covered by a veil of water gushing from mountain streams. [taken from /www.hort.purdue.edu/]

As can be guessed, wasabi cultivation is rather complex: especially in Japan, where demand is very consistent, there are very few places suitable for large-scale wasabi cultivation. To overcome this problem, artificial structures have been built in Japan specifically designed for the growth of this plant. Furthermore, there were substantial imports of wasabi in Japanese territory from China.

Wasabi sauce

As we have seen, the wasabi root is used for the preparation of sauces to be used as a condiment for meat and especially to accompany raw fish, a typical Japanese refinement. The sauce obtained has antiseptic properties and is rich in vitamin C, a powerful natural antioxidant par excellence: this is why its use is recommended as an accompaniment to raw fish, sushi, soba, tempura and sashimi.

The wasabi sauce has a greenish color and the taste is very similar to the daikon, but exaggeratedly more spicy.

This sauce is also known as "namida", meaning tear : in fact, when taken in abundant quantities, the extreme spiciness of wasabi seems to induce tearing.

On the market, the wasabi sauce is found in the form of powder (less pungent taste) or pasta.

Cost

Given the high cost, wasabi is often adulterated with other substances: in fact, horseradish lends itself to "imitate" wasabi, so much so that it is often added to the original sauce to reduce costs on the final product. Moreover, after drying, the wasabi root tends to lose its original smell: to avoid this inconvenience, horseradish and other spices are added, capable of making the aroma more full-bodied and intense.

Nutritional properties

The wasabi has a calorific value of 109 kcal; its carbohydrate content is around 23.5 g / 100 g of product and it contains few proteins (4.8 g / 100 g of sauce) and very few fats (only 0.63 g / 100 g of wasabi).

The wasabi sauce contains isothiocyanates, molecules responsible for the particular aroma of wasabi: 6-methylthiohexyl isothiocyanate, 7-methylthiohepyl isothiocyanate and 8-methylthioctyl isothiocyanate. [taken from //it.wikipedia.org/]

Wasabi and medicine

A current hypothesis seems to attribute wasabi the property of increasing the pain threshold, therefore the endurance of the same would become more tolerated. This potential effect, although only partially demonstrated, appears to be due to the so-called wasabi receptor (based on studies carried out at the Faculty of Medicine of the University of Florence).

Furthermore, the wasabi boasts mild antibacterial, antiseptic and digestive properties: in order to reduce the bacterial load of raw fish, the sauce is an excellent expedient.

Summary

Wasabi: description	Extremely spicy green sauce typical of Japan: the sauce has the same name as the plant of which it is made
Wasabi: botanical name and vulgar name	Common name: Japanese radish Botanical name: Wasabia japonica, Cochlearia wasabi, or Eutrema japonica
Wasabi: general description	Family: cruciferae or brassicaceae Growth: wasabi grows spontaneously along the river valleys and mountain streams of Japan Most cultivated species: W. Japonica var. Daruma and var. Mazuma Dried leaves: used in the culinary field to give body and taste to many dishes Root: widely used to prepare spicy and particularly appetizing sauces
Wasabi: cultivation and importation	Wasabi requires some ideal conditions of water and light Top quality wasabi: cultivated on shady trees, or on special "gravel soils" covered by a veil of water gushing from the streams Japan: very substantial wasabi request: very few places suitable for large-scale cultivation → imports of wasabi in Japanese territory, from China, and construction of artificial structures specifically for growth
Wasabi: the sauce	Wasabi root is used to make sauces as an accompaniment to raw fish Properties: antiseptic and antioxidants (it is rich in vitamin C) Sauce coloring: greenish Taste: very similar to daikon but overly spicy Another name for the sauce: "namida", meaning tear → the extreme spiciness of wasabi seems to induce tearing
Wasabi: the cost problem	High cost of wasabi → adulteration with similar substances (eg horseradish and spices)
Wasabi and nutritional properties	109 kcal / 100g of product Carbohydrates 23.5 g / 100g of product Few proteins (4.8g / 100g of sauce) Very few fats (only 0.63 g / 100 g of wasabi) Presence of Isothiocyanates, responsible for the particular aroma of wasabi
Wasabi and medicine	A current hypothesis seems to attribute wasabi the property of increasing the pain threshold (due to the so-called wasabi receptor ) Blurs antibacterial, antiseptic and digestive properties