What makes wasabi

However, wasabi grown in water also requires specific climate and water conditions, such as pH level and water temperature, in order to thrive. In Japan, wasabi was actually discovered and used for its medical features rather than for its taste. In the past, Japanese people first used wasabi as a medicine. However, the Japanese discovered that they could avoid illness by eating raw food with wasabi.

Additionally, when sushi was invented during the Edo period to help preserve fish, Japanese people used wasabi as a condiment to the dish because the strong and spicy wasabi taste helped decrease the smell of raw fish, and also for the supposed health benefits it provides. The practice became more common over time, and more people started implementing wasabi into their food.

Moreover, because wasabi had been found and consumed for a long period of time, the first place it was bred and domesticated is still debatable. However, the origin that most people believe to be the first place that wasabi was grown by humans and not naturally in the wild is Utogi in Shizuoka prefecture.

This dates back to the Keicho era, between and The story was that a villager went to Mt. Wasabi and retrieved wasabi back to the village. After the villager successfully grew wasabi, other villagers caught on to the trend, causing the spread of wasabi cultivation in Japan. The field that the villager used to first grow wasabi was preserved and still exists until today in Utogi.

In the past, wasabi was prepared and consumed by grating raw wasabi into a paste, and then directly consumed as a condiment. This method still exists today and is how some Japanese consume wasabi.

It is simply made with ingredients to imitate wasabi, with the spiciness depending on the brand that made the paste. This receptor also reacts the same way with chillies. Reaction with allyl isothiocyanate can also cause a burning sensation and can trigger tears, due to the human body not being familiar with the chemical. Therefore, it is advised to consume wasabi in an appropriate amount at a time.

Too much wasabi can make the sting unbearable, especially that the stingy sensation also goes up to the brain. Especially if it is your first time trying wasabi, it is best to try it in a small amount.

But if you enjoy the unique spiciness of wasabi, and can consume it at a large quantity a time, then have a blast! Wasabi paste is not the only wasabi product that is well-known. Japan is also known for creating different types of wasabi flavored food. Real wasabi paste is made by grating the wasabi rhizome the subterranean stem of the plant. When you grate wasabi, the volatile compounds that give it its distinguished taste begin to break down within minutes.

Wasabi is also considered difficult to grow and that makes it an expensive plant. The fake wasabi paste on the other hand is cheap and has a long expiration date. Where to buy real wasabi? Real wasabi comes in three formats. Click here to order real wasabi paste. You can also buy real wasabi powder online. Real wasabi is a condiment that accentuates the delicate taste of fish, enhancing it to another level. Real wasabi is not spicy. Fake wasabi has a very strong taste that overrules the delicate fish taste.

It delivers a strong blast of spiciness that comes from the mustard seed flour. In restaurants, stores, online. To make this condiment cheaper and more accessible, many fake wasabi products are widely available in supermarkets or at your local Japanese food restaurant, made from European horseradish.

Imitation wasabi can be found in a paste form often in a squeezable tube or a small packet or powder form this needs to be mixed with water, generally in a little tin. Generally speaking, these fake wasabi products will only have a tiny amount of real wasabi in them , around just 1 to 3 percent. This small amount of hon-wasabi is mixed with colored European horseradish instead to make it more affordable. Real wasabi vs. Compared with real wasabi, fake wasabi can be zingy too, but not as clean in the mouth.

The spicy sensation of wasabi is derived from a chemical compound called allyl isothiocyanate , which is also present in mustard and horseradish. Real wasabi is traditionally prepared by running the root in circles over a flat grater that acts like sandpaper, finely shearing the root down into a fresh paste and unleashing the allyl isothiocyanate, making the wasabi spicy! Thus, the spiciness of wasabi tends to go up the nose as opposed to the spice of cayenne or chili pepper.

Not only is it a delicious accompaniment to sushi, but hon-wasabi is also full of vitamins and antioxidants , and offers a range of health benefits. Wasabi contains the main class of active compounds called isothiocyanates ITCs which give this root vegetable its range of health benefits, including antibacterial and anti-inflammatory properties.

Pretty neat, right? Some kind of superfood?! As only a small amount of hon-wasabi are used in imitation wasabi products, unfortunately, the health benefits are lost if you eat fake wasabi even if you consume a lot of it.

If you are wondering how to tell the difference between real and fake wasabi , firstly check the texture of the wasabi paste. When the wasabi is thick and pasty, that is a sign that it is fake wasabi from horseradish pureed to give a completely smooth texture. If the consistency is gritty from being freshly grated, then the more likely it is to be true wasabi from a wasabi plant stem.