wasabi

[Japanese.]

Japanese; pungent condiment prepared from dried horseradish and mustard.

[WAH-sah-bee] This Japanese version of horseradish comes from the root of an Asian plant. It's used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with a condiment of wasabi mixed with soy sauce.

Description

Wasabi (Wasabia japonica) is an edible plant member of the Cruciferae family, which includes cabbage, turnips, and mustard. Wasabi shares the anticancer benefits of this family. Native to Japan where it has been cultivated since the tenth century, it is still considered a staple condiment in that country. Traditional preparation involves using a sharkskin grater called an oroshi.

Wasabi's culinary popularity and chemical bioactivity make it valuable medicinally and industrially. Demand for wasabi has created a relatively short supply, higher prices, and new commercial opportunities. These new opportunities include research and development of cultivation technologies, particularly in Canada, and exportation from Japan of seiyo wasabi, or Western wasabi—imitations made of horseradish (Cochlearia armoracia). Western and Japanese wasabi are both highly prized.

Wasabi is a perennial, root-like rhizome that is cylindrical in shape. A brownish-green skin covers its pale green flesh. The plant grows to about 18 in (46 cm) in height and produces leaves on long stems from the crown of the plant. As the plant ages, the leaves fall off and a rhizome, or creeping underground stem, is formed, from which new buds arise as modified stems. The modified stem is the part of the plant that is used. The highest quality wasabi, whose translated name is mountain hollyhock (also known as sawa wasabi), thrives on cool water. It grows along the edges of cold mountain streams. When cultivated, rather than wild-crafted (harvested randomly from its natural growing places), it is grown on tree-shaded, terraced gravel beds covered by a thin layer of cool running mountain water or on artificially shaded gravel ridges formed in larger river beds. A lower quality wasabi (oka wasabi) is grown in fields. There are two varieties of wasabi, Daruma—considered to have a more attractive appearance—and Mazuma—considered to have more heat. Wasabi is described as being "hot and fiery without burning," which changes to a sweetness that lingers in the mouth.

General Use

Historically, wasabi has been consumed as a condiment, used similarly to horseradish or mustard. Its pungent flavor and aroma may add a piquant flavor to sushi, marinades or sauces, and rice, noodle, and fish dishes. In Japanese restaurants across North America, sashimi and sushi may be served with a small mound of grated wasabi or wasabi paste. Nontraditional uses include adding wasabi to mashed potatoes, tuna sandwiches, or blending it with soy sauce. One source included it in a recipe for a unique Bloody Mary. Wasabi leaves marinated in sake, brine, or soy sauce, are eaten with a bowl of rice.

In addition to its flavor, wasabi has another benefit. Traditional Japanese cuisine includes raw fish, which is a potential source of parasites and bacteria. Wasabi's antiparasitic, antimicrobial, and antibiotic abilities may be preventive against food poisoning. One source points specifically to wasabi's effectiveness against the Anisakis parasite. Another study, comparing the antibacterial activity of different foods against Escherichia coli (E. coli) and Staphylococcus bacteria, found that cruciferous plants possess antibacterial activity, with the highest activity found in wasabi (rhizome).

Other studies found that wasabi may be effective against the tooth-adhering ability of the bacteria Streptococcus mutans, thus inhibiting dental plaque and decay. Of special note are the numerous studies demonstrating wasabi's effectiveness against stomach cancer cells. One study found the induction of stomach cancer in rats was suppressed when they were given wasabi. The risk of hormone-related malignancies, such as breast and prostate cancer, may also be lowered. Some researchers believe that the cruciferous vegetables help the body eliminate excess endogenous (produced from within) and exogenous (produced from without but ingested or absorbed) hormones, such as estrogen. This action may be a result of wasabi's ability to stimulate the liver and gallbladder, aiding in the digestion of fatty foods and the processing of food nutrients.

Other medicinal benefits attributed to wasabi include its effectiveness against diarrhea, blood clots, inflammation, and asthma. Its pungent aroma may help relieve sinusitis and bronchitis. Although the amounts absorbed from culinary use may be negligible, wasabi reportedly also contains potassium, calcium, and vitamin C.

Industrial applications of wasabi under investigation include its usefulness in the development of other antibiotics, due to its own antibiotic qualities; its effectiveness as a fungicide against the blackleg fungus that threatens plants commercially valued for their oil, such as rape-seed and canola; and its possible use as an effective alternative to chemically toxic wood preservatives.

Preparations

Wasabi is most commonly found in powder or paste form. However, due to the scarcity and price of high quality wasabi, many of these preparations—including imports from Japan for retail sale and those served in Japanese restaurants—are imitations made of horseradish, mustard, a starchy binder, and coloring. Wasabi paste may be made from a powdered wasabi by adding water, and letting it stand 10 minutes to allow the flavor and heat to develop. One source noted that the powder may be safely stored in a cupboard, but recommended refrigerating the paste. A salad dressing may be made by combining 3 tablespoons of rice wine vinegar, 1 tablespoon honey, 1 teaspoon wasabi paste, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil.

Traditional wasabi is prepared freshly for each use, as its volatile oils are quickly dissipated. It is recommended that individuals select a fresh, cool, and succulent rhizome with nice color. It should be rinsed under cool water with a vegetable brush, cutting a fresh surface below or above the leaf node (a distinctive ridge as on bamboo stems). While maintaining a 90-degree angle to the grating surface, the wasabi should be grated in a circular motion against a traditional sharkskin, ceramic, or stainless steel grater. (It is not necessary to peel the wasabi rhizome before grating it.) Then it is gathered into a ball and allowed to sit momentarily at room temperature. It is best used within 15 to 20 minutes.

One source notes that wasabi products are often found in large grocery stores that sell Asian food products and ethnic condiments; Asian markets; fish markets; gourmet shops; and other alternative marketplaces. Prices are similar to other specialty condiments of equal quality.

Precautions

Wasabi should not come into contact with the eyes or nasal passages.

Due to its anti-inflammatory, antibiotic, antibacterial, antiparasitic, anticoagulant, and anti-asthmatic effects, the use of wasabi may magnify the effects of certain pharmaceutical drugs used for similar purposes. People with ulcers, esophageal reflux, kidney disorders, gastrointestinal disease, or those using hormone replacement therapy, are advised to consult with a healthcare professional before using wasabi.

Side Effects

Due to its liver and gallbladder stimulating effects, eating wasabi may cause gastrointestinal disturbances, including diarrhea and nausea.

Interactions

One source notes that wasabi has possible interactions with anti-inflammatory analgesics, anesthetics, thyroid medications, corticosteroids, diuretics, and high blood pressure medications. This may be due in part to confusion with horseradish species. No other Wasabia japonica-drug interaction references are noted.

Resources

Books

Black, Jacquelyn G. Microbiology, Principles and Explorations, 5th ed. Hoboken, NJ: John Wiley & Sons, 2002.

Periodicals

Cohen, S. "Wasabi May Make Sushi Safe." Shape (November 2002): 116.

Fuke, Y., Y. Ohishi, K. Iwashita, H. Ono, and K. Shinohara. "Growth Suppression of MKN-28 Human Stomach Cancer Cells by Wasabi (Eutrema wasabi maxim)." Journal of the Japanese Society of Food Science & Technology (1994): 709–11.

Fuke, Y., Y. Haga, H. Ono, T. Nomura, and K. Ryoyama. "Anticarcinogenic Activity of 6-methylsulfinylhexyl Isothiocyanate, an Active Anti-proliferative Principal of Wasabi (Eutema wasabi maxim)." Cytotechnology (1997): 197–203.

Hill, M., and G. Barclay. "Dig Up Great Taste." The Herb Companion (December 2003): 28–37.

Hodge, W. H. "Wasabi: Native Condiment Plant of Japan." Economic Botany (January 1974): 118–29.

Knittel, L. "10 Foods for a Healthy, Beautiful Smile." Natural Health (December 2002): 45–7.

Ono, H., S. Tesaki, S. Tanabe, and M. Watanabe. "6-Methlsulfinylhexyl Isothiocyanate and its Homologues as Food-oriented Compounds with Antibacterial Activity Against Escherichia coli and Staphylococcus aureus."Bioscience, Biotechnology, and Biochemistry (February 1998): 363–5.

Tanida, N., A. Kawaura, A. Takahashi, K. Sawada, and T. Shimoyama. "Suppressive Effect of Wasabi (pungent Japanese spice) on Gastric Carcinogenesis Induced by MNNG in Rats." Nutrition and Cancer (1991): 53–8.

Other

American Chemical Society. Wasabi! Sushi condiment may prevent cavities. December 2000. .

"Bamboo Select." Botanical Features: Rhizomes. [Cited May 22, 2004]. .

City Farmer, Canada's Office of Urban Agriculture. Urban agricultural notes: Wasabia japonica..

Lerche-Davis, J. "Pull Out the Chop Sticks—Wasabi May Prevent Tooth Decay." WebMD Medical News Archives [cited June 14, 2004]. .

Mccauley, D. "Wasabi." Canadian House & Home. November 2000. [cited June 14, 2004]. .

"Wasabi." Wikipedia: The Free Encyclopedia [cited June 14, 2004]. .

[Article by: Lee Ann Paradise; Katherine E. Nelson, N.D.]

For other uses, see Wasabi (disambiguation).

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (October 2007)

Wasabi
Wasabi crop growing on Japan's Izu peninsula
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Brassicales
Family:	Brassicaceae
Genus:	Wasabia
Species:	W. japonica
Binomial name
Wasabia japonica Matsum.

Wasabi (Japanese: わさび,ワサビ , 山葵 (originally written 和佐比); Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica cv. 'Daruma' and cv. 'Mazuma', but there are many others.

Contents 1 Uses 2 Chemistry 3 Cultivation 4 Preparation 5 Etymology 6 Gallery 7 See also 8 References 8.1 Further reading 9 External links

Uses

Fresh wasabi root for sale at Nishiki Market in Kyoto

Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form is usually just horseradish, since fresh wasabi is extremely perishable and more expensive than horseradish. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice.

Fresh leaves of wasabi can also be eaten and have some of the hot flavor of wasabi roots.

The burning sensations it can induce are short-lived compared to the effects of chili peppers, especially when water is used to remove the spicy flavor.

Inhaling or sniffing wasabi vapor has an effect like smelling salts, and this property has been exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor being sprayed into his sleeping chamber.^[1]

Wasabi is often served with sushi or sashimi, usually accompanied with soy sauce. The two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. Legumes (or peas) may be roasted or fried, then coated with a wasabi-like mixture; that can be eaten as a snack.

Chemistry

The chemicals in wasabi that provide its unique flavor are the isothiocyanates, including:

• 6-methylthiohexyl isothiocyanate,
• 7-methylthioheptyl isothiocyanate and
• 8-methylthiooctyl isothiocyanate.

Research has shown that isothiocyanates have beneficial effects such as inhibiting microbe growth.^{[citation needed]}

Cultivation

A drawing of a wasabi plant, published in 1828 by Iwasaki Kanen

Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions. In Japan, wasabi is cultivated mainly in these regions:

• Izu peninsula, located in Shizuoka prefecture
• Nagano prefecture
• Shimane prefecture
• Yamanashi prefecture
• Iwate prefecture

There are also numerous artificially cultivated facilities as far north as Hokkaidō and as far south as Kyūshū. As the demand for real wasabi is very high, Japan has to import a large amount of it from Mainland China, Ali Mountain of Taiwan, and New Zealand.

In North America, a handful of companies and small farmers are successfully pursuing the trend by cultivating Wasabia japonica. While only the Pacific Northwest and parts of the Blue Ridge Mountains provide the right balance of climate and water for natural cultivation of sawa (water grown) wasabi, the use of hydroponics and greenhouses has extended the range.

• British Columbia, Canada
• North Carolina, United States

While the finest sawa wasabi is grown in pure, constantly flowing water, without pesticides or fertilizers, some growers push growth with fertilizer such as chicken manure, which can be a source of downstream pollution if not properly managed.

Preparation

Wasabi on metal oroshigane

Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin (鮫皮) with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred.

Etymology

The two kanji characters "山" and "葵" do not correspond to their pronunciation: as such it is an example of gikun. The two characters actually refer to the mountain Asarum, as the plant's leaves resemble those of a member of Asarum species, in addition to its ability to grow on shady hillsides. The word, in the form 和佐比, first appeared in 918 in The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji.

In Japanese, horseradish is known as seiyō wasabi (西洋わさび^?) ("Western wasabi").

Gallery

Wasabi-flavoured peas

Wild Wasabi

Tube of Wasabi

See also

• Horseradish

References

1. ^ http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514

Further reading

• Shin IS, Masuda H, Naohide K (August 2004). "Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori". Int. J. Food Microbiol. 94 (3): 255–61. doi:10.1016/S0168-1605(03)00297-6. PMID 15246236. 

External links

Wikispecies has information related to: Wasabia japonica

Wikibooks Cookbook has a recipe/module on Wasabi

Wikimedia Commons has media related to: Wasabi

• http://www.mangajin.com/mangajin/samplemj/Wasabi/wasabi.htm
• http://www.hort.purdue.edu/newcrop/proceedings1993/V2-051.html#Wasabi
• Technical information about wasabi
• Wasabi for sushi
• http://www.herbalwiseguy.com/files/pdf/wasabia.pdf
• http://www.snacksnoop.com/snack/wasabi-peas/

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