Wasabi

What Is Wasabi?

Wasabi is a green condiment native to Japan, known for the sharp aroma released when a plant of the mustard family (Eutrema japonicum) is grated. Its heat is different from that of chili peppers: rather than burning the tongue, it delivers a quick, passing sharpness that hits the nose.

Real (freshly grated) wasabi is rare and expensive; the vast majority of tube and powder products on the market are "wasabi-flavored" mixtures made with horseradish, mustard, and green food coloring. Although the two give similar sharpness, they are not the same.

Nutritional Values of Wasabi

Since wasabi is a sharp condiment used in a very small amount (just a dab), its contribution to a meal's nutritional value is negligible; for this reason, a detailed nutrition table is not provided. Its value comes not from its calories but from its sharp aroma.

How Should Wasabi Be Used?

Since wasabi is very sharp, it is used in very small amounts, tasted as you go; too much gives a strong burning sensation to the nose. It is usually eaten alongside sushi-sashimi or mixed lightly into soy sauce.

This information is general; wasabi is a food, not a substitute for medical treatment.

How to Choose Wasabi?

Those looking for real wasabi should choose products with a high stated proportion of real wasabi (Wasabia/Eutrema); most products, however, are horseradish-based, as stated on the label. One with a suitable freshness date and a sharp-fresh smell is preferred.

• Check the ingredient label for real wasabi
• Should smell sharp and fresh
• Freshness date should be suitable

How Is Wasabi Stored?

Once opened, a tube of wasabi or fresh paste is stored tightly sealed in the refrigerator; its sharpness decreases with air exposure and over time. Freshly grated wasabi is the most aromatic and should be eaten immediately.

Using Wasabi in the Kitchen

Wasabi is used most alongside sushi and sashimi; it is also used to add sharpness to sauces, dips, salad dressings, and some modern recipes. A small amount is enough; it is usually added close to serving to preserve its aroma.

How Can Real Wasabi Be Distinguished from Imitation?

The surest way is to read the label: real products state a high proportion of wasabi (Wasabia/Eutrema), while imitations feature horseradish, mustard, and coloring. Real wasabi has a milder, more vegetal flavor, while the imitation is rawer and sharper.

Frequently Asked Questions

Why does wasabi hit the nose?

The volatile compounds released when it is grated stimulate the nose and sinus area rather than the tongue; this is why wasabi's sharpness quickly hits the nose and passes within a short time.

Is the wasabi sold in stores real?

Most tube/powder products are not real wasabi but horseradish-based "wasabi-flavored" mixtures. Real wasabi is rare and expensive; it can be identified from the label.

How much wasabi should be used?

Since it is very sharp, it is used a little at a time, just a dab; too much gives a strong burning sensation to the nose and can overpower the taste of the dish.