Wasabi

Wasabi is often understood as a spicy pasty sauce, which is traditionally served with dishes such as rolls and sushi, and is also considered a classic product in Japanese cuisine.
The vegetable used in the sauce is a perennial plant with heart-shaped leaves. Sometimes wasabi grows to a height of 45 cm.

The vegetable used in the sauce is a perennial plant with heart-shaped leaves. Sometimes wasabi grows to a height of 45 cm.

There is a misconception that this plant is a type of horseradish or mustard. In fact, Wasabi belongs to the cabbage family.

The root of the plant is used for food, which reaches the required volume only in the second year after planting.
Wasabi tastes very spicy and strong, horseradish is closest to it.

Real wasabi or honwasabi can be found only in Japan, and even then, not everywhere. In addition, the cost of a vegetable is not always available even to local residents. A wild plant is especially appreciated, while it needs special conditions – a temperature regime of 10 to 17 degrees and running water. That is why you can meet Wasabi only on the sections of mountain rivers.

A more affordable and cheaper option for a vegetable that is suitable for making wasabi pasta sauce is daikon. Outwardly, these are completely two different plants, but they are quite similar in taste. Although honwasabi has a richer flavor, the similarity is enjoyed by culinary experts around the world, including Japan.

It is the daikon that serves as the basis for those wasabi powders and pastes that can be seen on the shelves of domestic markets. For a characteristic green color, dyes are added to them.

In cooking, the use of real wasabi is not limited to sauces. It is used as an additional ingredient in seafood, fish, rice, salads, pickles and pickles.
Real wasabi (the plant itself, not the sauce) has healing properties – its root contains glucosides, vitamins C and B6, compounds of calcium, potassium, magnesium, and manganese.