How is the real wasabi?

In this short article, we will answer the question “How is the real wasabi?” and share with you facts about it.

How is the real wasabi?

That tiny green substance found in the corner of sushi platters is what is commonly referred to as wasabi. However, a large number of them do not even contain zero commas or a certain percentage of the plant.

That tiny green substance found in the corner of sushi platters is what is commonly referred to as wasabi. However, a large number of them do not even contain zero commas or a certain percentage of the plant. 

Since the flavour of real wasabi only lasts for a maximum of twenty minutes, it must be swallowed right away. 

They feature a stronger flavorful dye in the composition and are manufactured from horseradish or mustard, a vegetable of European origin that belongs to the same family as the Japanese. They make an effort to imitate the traditional dining setting. 

Fresh wasabi, on the other hand, has a subtle spiciness and complexity in contrast to paste, which stings the nostrils mercilessly. The sweetness and herbaceous undertones of essential oils are present.

Why don’t we in the west consume real wasabi?

The plant is not particularly adaptive and only grows in a certain microclimate of the Japanese Alps, primarily in the Nagano and Shizuoka districts, where Mount Fuji is located. It requires a lot of cold water and a high altitude. 

The two-year wait for commercial size is another factor. If nothing unexpected comes up within that time, that is. It’s incredibly difficult to manufacture wasabi on an industrial scale since it grows along rivers in mountains and is known as namida or wasabi japonica. 

It’s challenging but not impossible, but the plant is delicate. Thus, the exorbitant cost. In addition to being unique, the climatic conditions take up to three years to develop maturity and be at the best moment for harvesting.

Contrary to what many people think, it’s a plant, not a root, and it has nothing to do with ginger. It wasn’t the actual thing if you’ve ever eaten it and thought it was spicy. The one with the tube that we frequently encounter at local Japanese eateries is a knockoff. 

Although the exact recipe varies from brand to brand, dye is used to produce the green colour. There are tubes with wasabi japonica, so pay attention to the packaging and examine the ingredients. Ask if you’re unsure. 90% of it, it is thought, is untrue.

Wasabi – what is it?

Wasabi (わさび) is a common ingredient in Japanese cooking. It has a pungent, spicy, and unmistakably distinctive flavour, which is why many people dislike it. However, other people adore wasabi, particularly when it is combined with seafood, sushi, and sashimi. 

Wasabi has an unmatched scorching “freshness” and also aids in palate cleansing. Wasabi was once even used as a natural remedy to treat respiratory allergies like rhinitis due to its expectorant and decongestant qualities. 

We decided to share some information with you today on the wasabi japonica plant, a native of Japan, from which wasabi or, if you prefer, horseradish paste is made.

  1. Wasabi is a member of the cabbage family

Wasabi is a stem, even though many people believe it to be a root because it grows in water. Wasabi belongs to the Brassicaceae family, which also includes mustard, radish, arugula, broccoli, and cabbage.

  1. The shelf life of wasabi is relatively brief.

If real wasabi is not properly preserved, the flavour quickly fades. The finest way to enjoy wasabi is fresh from the farm, but once wasabi paste is created, it loses its sour, pungent qualities in less than half an hour or even less if left exposed. 

For this reason, it’s better to grate it only when you intend to use it. Using an oroshi, which has the consistency of fine sandpaper, is the conventional method for grating wasabi. 

Freshly grated wasabi is available at some upscale Japanese eateries, but it’s better to avoid leaving it on your plate too long.

  1. Real Wasabi is frequently pricey

Real wasabi is quite expensive because of its scarcity and challenging cultivation. Consumers will be unhappy, but growers will benefit greatly from this. 

New producers have emerged in other nations including Taiwan, China, the United States, etc. due to the demand. Wasabi can sell for up to $160 per kg on the wholesale market.

  1. You shouldn’t always consume actual wasabi.

The majority of wasabi pastes and powders that we buy in the supermarket are not genuine wasabi due to their scarcity and expensive cost. They are made with a mixture of horseradish, colouring, and other additions instead. 

Go ahead and examine the label. I’m sorry to say that if wasabi japonica is not included among the ingredients, the dish is an imitation of wasabi.

Wasabi and horseradish are often compared, yet they couldn’t be more different in their natural states. The European root horseradish (Armoracia rusticana) has a flavour that can be overpoweringly potent, bitter, and accompanied by a potent burning sensation. 

Wasabi Japonica, on the other hand, has a considerably more subdued and pleasant sour taste. Only 5% of the “wasabi” served in Japanese restaurants outside of Japan, according to estimates, is prepared using the Wasabi Japonica plant.

Few restaurants even in Japan serve wasabi in its natural state. The most expensive variety can cost 2,000 yen per root, or over $40. or even more, depending on the size, size, the time of year, and the place where it was planted.


In this short article, we answered the question “How is the real wasabi?” and shared with you facts about it.


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