Many of our articles deal with the Japanese cuisine as it offers a huge variety of dishes to talk about. Today however, we are going to talk about a very specific spice found in a lot of Japanese dishes. Be careful though, it’s really spicy! Let’s talk about Wasabi (ワサビ).

Wasabi is also called Japanese horseradish although horseradish is a totally different plant. It is located in the same plant family as mustard and can basically be described as a really spicy and green version of it in regards to texture.

The origin of Wasabi can be traced through historical records. It is mentioned to have been used for the first time in Nara and, more recently, has seen a surge in popularity from the early 1990s to mid 2000s. Wasabi is sold as a whole stem, as dried powder in large quantities, or as a ready-to-use paste in tubes. Because Wasabi grows mostly underground, it is a common misconception to refer to the part used for spice as a root. It is in fact the stem of the plant the spice is gathered from.

Wasabi favors special growing conditions, restricting a wide cultivation. This makes it impossible for suppliers to fully satisfy commercial demand, increasing the price for Wasabi considerably.
If you’re in a restaurant that offers fresh Wasabi, try a little bit! Keep in mind however that it can be quite spicy. You have been warned.

About Asahi Nihongo

http://www.japanese-school-asahi.com/