What Is Wasabi?
Wasabi is a green condiment known for the pungent aroma released when a plant in the cabbage family native to Japan (Eutrema japonicum) is grated. Its heat differs from that of chili peppers: rather than burning the tongue, it creates a sharp sensation in the nose that comes on quickly and fades fast.
Real, freshly grated wasabi is rare and expensive; most tubes and powders on the market are “wasabi-flavored” mixtures made with horseradish, mustard, and green food coloring. Although the two have a similar sharpness, they are not the same.
Nutritional Values of Wasabi
Because wasabi is a pungent seasoning used in very small amounts (about a knife-tip amount), its contribution to the nutritional value of a meal is negligible; therefore, no detailed nutrition table is provided. Its value comes from its pungent aroma, not its calories.
How Should Wasabi Be Used?
Because wasabi is very pungent, use a very small amount and taste as you go; too much creates a strong burning sensation in the nose. It is usually served with sushi or sashimi or mixed sparingly into soy sauce.
This information is general; wasabi is a food and is not a substitute for medical treatment.
How to Choose Wasabi
Those looking for real wasabi should choose products whose labels list a high percentage of actual wasabi (Wasabia/Eutrema); most products are horseradish-based, as stated on the label. Choose a product within its freshness date with a sharp, fresh aroma.
- Check the ingredient label for real wasabi
- It should have a sharp, fresh aroma
- It should be within its freshness date
How to Store Wasabi
After opening, store wasabi tubes or fresh paste in the refrigerator with the cap tightly closed; its sharpness diminishes with exposure to air and over time. Freshly grated wasabi is most aromatic and should be eaten immediately.
Using Wasabi in the Kitchen
Wasabi is used mostly with sushi and sashimi; it also adds sharpness to sauces, dips, salad dressings, and some modern recipes. A small amount is enough; it is generally added close to serving time to preserve its aroma.
How Can You Tell Real Wasabi from Imitation?
The surest way is to read the label: real products list a high proportion of wasabi (Wasabia/Eutrema), while imitation products feature horseradish, mustard, and coloring. Real wasabi is milder and more herbal; imitation is harsher and more pungent.
Frequently Asked Questions
Why does wasabi sting the nose?
Volatile compounds released when it is grated stimulate the nasal and throat area rather than the tongue; that is why wasabi’s pungency quickly hits the nose and fades soon after.
Is most wasabi on the market real?
Most tube and powder products are not real wasabi; they are “wasabi-flavored” horseradish-based mixtures. Real wasabi is rare and expensive; check the label to tell the difference.
How much wasabi should you use?
Because it is very pungent, use a tiny dab at a time; too much can create a strong burning sensation in the nose and overpower the flavor of the dish.