Wasabi

Wasabi, also known as Wasabia japonica or Eutrema japonicum, is a perennial plant native to Japan, famous for its pungent root and unique flavour. It belongs to the Brassicaceae family and is closely related to cruciferous vegetables such as mustard, horseradish and cabbage.

Grown mainly in the mountainous regions of Japan (historically in Shizuoka Prefecture) since the Keicho period (1596-1615), wasabi is renowned for its delicate growing conditions and specific humidity and temperature requirements.

Unfortunately, due to its rarity and high cost of production, real wasabi is often replaced by horseradish-based substitutes and food colourings. While the mouthfeel may be similar, the taste has little in common with the original. So beware of the wasabi served in most so-called Japanese restaurants in France!

Traditionally, wasabi root is grated into a green paste and used as a condiment in Japanese cuisine. Its pungent taste and distinctive nasal heat are appreciated for enhancing the flavour of sushi, sashimi and other Japanese specialities.

In addition to its culinary uses, wasabi has antibacterial and anti-inflammatory properties that contribute to health and well-being.