Wasabi

Common Name

Although many westerners claim to have experienced the bitter hot taste of wasabi, very few have had the real thing. Most wasabi served in sushi restaurants is actually a mixture of horseradish and mustard, with a touch of green food coloring. The pride of Japan, wasabi is traditionally grown in cold mountain streams. Fresh wasabi is far superior to the dried variety or paste, but is rarely found outside of Japan. In fact, the cultivation process is highly protected and consequently it is not often grown elsewhere.

A relative of cabbage, wasabi is actually a rhizome that grows above the ground. Wasabia japonica stems reach heights of about half a meter. The best quality wasabi is grown in cold mountain streams, where as the slightly lower quality wasabi is grown in fields. With a pungency similar to horseradish, fresh wasabi is very hot but leaves no burning sensation in the mouth. Wasabi has a peculiar sweetness to it that the 'faux wasabi' horseradish mixture lacks.

Purported Medicinal Qualities*

Genuine wasabi is said to be as medicinal as it is rare and has been used as a natural medicine since the 10th century and is highly anti-bacterial. Recent research suggests wasabi may prevent certain cancers and perhaps even rid the body of cells that have mutated.

Historically, wasabi has been used to:

• Reduce inflammation
• Prevent blood clots
• Remove toxins from the body
• As an antibacterial
• As an antifungal
• Aid digestion
• Relieve cough symptoms
• As an anti-coagulant

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Known primarily as a sushi condiment, wasabi can be used to enhance many dishes. Rinse and scrub the rhizome and remove any bumps before cutting the base. Grate the exposed flesh with a very fine grater. Traditionally wasabi is prepared using a sharkskin grater, but a ceramic or stainless steel grater will do. Try to minimize the flesh's exposure to air and grate almost immediately before use. Once the desired amount of wasabi has been grated, roll it into a ball and cure for a few minutes. Add the grated wasabi to sauces, vinaigrettes or use it on its own as a condiment. When using dry wasabi, add water to make a paste and let cure for several minutes before serving.  Food for thought:

• Experiment with genuine wasabi and surprise your guests with its uniqueness
• Add wasabi paste to mayonnaise or crème fraiche and serve with roasted meats, particularly beef
• Add wasabi paste to tomato soup
• Add a small amount of wasabi paste to a dressing of sesame oil, rice vinegar, soy sauce, fish sauce and a touch of sugar. Serve warm as a dip for steamed edamame beans or in an edamame bean salad

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