Wasabi

Wasabi
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Brassicales
Family:	Brassicaceae
Genus:	Eutrema
Species:	E. japonicum
Binomial name
Eutrema japonicum (Miq.) Koidz.[1]
Synonyms[3]
Wasabia japonica (Miq.) Matsum. Alliaria wasabi (Maxim.) Prantl Cochlearia wasabi Siebold. Eutrema koreanum Eutrema okinosimense Taken. Eutrema wasabi Maxim Lunaria japonica (basionym) Miq.[2] Wasabia hederifolia Wasabia okinosimensis (Taken.) Hatus. Wasabia pungens Matsum. Wasabia wasabi (Maxim.) Makino

Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]) or Japanese horseradish (Eutrema japonicum^[3] syn. Wasabia japonica)^[4] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian Far East^[1] including Sakhalin, as well as the Korean Peninsula.^[5]: 133 It grows naturally along stream beds in mountain river valleys in Japan.

It is grown for its rhizomes which are ground into a paste as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chilli peppers in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour.^[6]: 53 The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.^[6]

The oldest record of wasabi as a food dates to the 8th century AD.^[7] The popularity of wasabi in English-speaking countries has coincided with that of sushi, growing steadily starting in about 1980.^[8] Due to constraints that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western horseradish plant is widely used in place of the Japanese wasabi. This version is commonly referred to as "western wasabi" (西洋わさび) in Japan.

Taxonomy

It has large leaves produced from long, thin stalks.[6]^: 54 They are simple and large, 3–6 inches (7.6–15.2 cm) long and 3–6 inches (7.6–15.2 cm) wide with palmate veins.^[14]

Wasabi flowers appear in clusters from long stems that bloom from late winter to early spring.^{[14][additional citation(s) needed]}

Uses

Wasabi is generally sold either as a rhizome^[15] or stem, which must be grated very fine before use, as a dried powder, or as a ready-to-use paste in tubes similar to toothpaste tubes.^[16]

The part used for wasabi paste is variously characterised as a rhizome,^[17][18] a stem,^[19][20] or the "rhizome plus the base part of the stem".^[21]

In some high-end restaurants the paste is prepared when the customer orders and is made using a grater to grate the stem; once the paste is prepared, it loses flavour in 15 minutes if left uncovered.^[22] In sushi preparation chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavour.

Fresh wasabi leaves can be eaten raw, having the spicy flavor of wasabi stems, but a common side effect is diarrhea.^{[citation needed]}

Legumes (peanuts, soybeans, or peas) may be roasted or fried and then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack. In Japan, it is called wasabi-mame (わさび豆, "wasabi bean").

Surrogates

Wasabi favors growing conditions that restrict its wide cultivation – among other things, it is quite intolerant of direct sunlight, requires an air temperature between 8 and 20 °C (46 and 68 °F), and prefers high humidity in summer. This makes fully satisfying commercial demand impossible for growers, which makes wasabi quite expensive.[23]^[24][25] Therefore, outside Japan, finding real wasabi plants is rare.

A common substitute is a mixture of horseradish, mustard, starch, and green food colouring or spinach powder.^[26] Often packages are labelled as wasabi while the ingredients do not include any part of the wasabi plant. The primary difference is colour, with wasabi being naturally green.^[27] Fresh horseradish root is described as having a similar (albeit simpler) flavor and texture to that of fresh wasabi.^[28]

In Japan, horseradish is referred to as seiyō wasabi (西洋わさび, "western wasabi").^[29] Outside of Japan, where fresh wasabi is hard to obtain, a powdered mixture of horseradish and mustard oil, known as kona wasabi, is used at a majority of sushi restaurants, including reputable ones.^[30] In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.^[31]

Chemistry

The chemical in wasabi that provides its initial pungency is the volatile compound allyl isothiocyanate, which is produced by hydrolysis of allyl glucosinolate, a natural thioglucoside (conjugates of the sugar glucose and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.^[32][33][34] The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged because it is being used as a defense mechanism.^[35] The sensory neural target of mustard oil is the chemosensory receptor, TRPA1, also known as the wasabi receptor.^[36]

The unique flavour of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides, including sinigrin^[37] and other glucosinolates, into glucose and methylthioalkyl isothiocyanates:^[22][32][33]

• 6-(Methylsulfinyl)hexyl isothiocyanate (
  6-MITC
  )
• 7-Methylthioheptyl isothiocyanate
• 8-Methylthiooctyl isothiocyanate

Such isothiocyanates inhibit microbial growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.^[38]

Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of

Wasabi is normally consumed in such small quantities that its nutritional value is negligible. The major constituents of raw wasabi root are carbohydrates (23.5%), water (69.1%), fat (0.63%), and protein (4.8%).^[41]

Cultivation

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

• Izu Peninsula in Shizuoka Prefecture ("Traditional Wasabi Cultivation in Shizuoka, Japan" is a Globally and Japanese Nationally Important Agricultural Heritage System^[42][43])
• Azumino
  (a popular tourist attraction and the world's largest commercial wasabi farm)
• Iwate Prefecture
• Shimane Prefecture known as its Hikimi wasabi

Numerous artificial cultivation^[

Modern cultivars of wasabi mostly derive from three traditional cultivars, 'Fujidaruma', 'Shimane No. 3' and 'Mazuma'. Sequencing of the chloroplastic genome, which is inherited maternally in wasabi, supports this conclusion.[52]

Preparation

Wasabi is often grated with a metal

cheese grater can be an acceptable substitute.^[53]

See also

• Satoyama

References

1. ^
   JSTOR 48505819
   .
2. ^ ^{a b} Miquel, F.A.G. (1866). "Prolusio Florae Japonicae". Annales Musei Botanici Lugduno-Batavi. 2: 69–212.
3. ^ ^{a b} "Eutrema japonicum Koidz. Fl. Symb. Orient.-Asiat. : 22 (1930)". Plants of the World Online. Board of Trustees of the Royal Botanic Gardens, Kew. 2022. Retrieved 4 December 2022.
4. ^ "Wasabia japonica". Multilingual Multiscript Plant Name Database, University of Melbourne. Retrieved 9 August 2016.
5. ^
   S2CID 85833186
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6. ^
   ISBN 978-0-944557-05-1
   . Retrieved 9 August 2016.
7. ^ わさびの歴史 [History of Wasabi] (in Japanese). Kinjirushi. 2001. Archived from the original on 18 April 2001. Retrieved 9 August 2016.
8. ^ Frequency of "wasabi" and "sushi" in English-language sources from 1950 to 2008 wasabi vs. sushi in Google Books Ngram Viewer; wasabi tracks sushi, not other Japanese foods
9. ISSN 0215-1375
   .
10. ^ Maximowicz, C.J. (1873). "Diagnoses plantarum novarum Japoniae et Mandshuriae" [Diagnoses des nouvelles plantes du Japon et de la Mandjourie]. Bulletin de l'Académie impériale des sciences de St-Pétersbourg. 3. 18. cols. 275–296.
11. Bot. Mag. (Tokyo)
    . 13 (148): 71–73.
12. ^ Matsumura, J. (1912). Index plantarum Japonicarum, sive, Enumeratio plantarum omnium ex insulis Kurile, Yezo, Nippon, Sikoku, Kiusiu, Liukiu, et Formosa hucusque cognitarum systematice et alphabetice disposita adjectis synonymis selectis, nominibus Japonicis, locis natalibus. Vol. II(2). Tokyo: Maruzen. p. 161.
13. ^ Koidzumi, G. (1930). Florae symbolae Orientali-Asiaticae; sive, contributions to the knowledge of the flora of Eastern Asia. Kyoto.{{cite book}}: CS1 maint: location missing publisher (link)
14. ^ ^{a b} "Eutrema japonicum". North Carolina Extension Gardener Plant Toolbox. North Carolina State University. n.d. Retrieved 4 December 2022.
15. ^ "Definition of rhizome – Merriam-Webster's Student Dictionary". wordcentral.com.
16. ISBN 978-1-55832-307-0
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17. ISBN 978-1-78064-315-1
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19. ^ Cordwell, Simon (6 April 2010). "One chefs return home and adventures rediscovering the culinary delights of Tasmania". Tassie Chef. Retrieved 9 August 2016.
20. ^ "Preparing, Using and Storing Fresh Wasabi". Shima Wasabi. Archived from the original on 29 July 2014. Retrieved 9 August 2016.
21. ISBN 978-94-017-9511-1
    .
22. ^
    ISSN 0009-2347
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23. ^ "Wasabi is quite picky about its growing conditions". Real Wasabi. Cullowhee, NC: Real Wasabi, LLC. Retrieved 25 October 2016.
24. doi:10.1080/01140671.1990.10428089
    . Retrieved 25 October 2016.
25. ^ Gittleson, Kim (18 September 2014). "Wasabi: Why invest in 'the hardest plant to grow'?". BBC News. Archived from the original on 19 September 2014. Retrieved 25 October 2016.
26. ^ Ferdman, Roberto A. (15 October 2014). "The wasabi sushi restaurants serve is pretty much never actual wasabi". The Washington Post. Retrieved 17 January 2018.
27. ISBN 978-1-4668-1915-3
    . Retrieved 9 August 2016.
28. ^ "What's a Good Wasabi Substitute?". 14 June 2018.
29. ^ "Sushi Items – Wasabi". The Sushi FAQ. Archived from the original on 6 August 2011. Retrieved 9 August 2016.
30. ISBN 978-1-4419-0617-5
    .
31. ^ Skidmore, Sarah (1 March 2007). "Condiments – Wasabi: real vs. fake". Effingham Daily News. Effingham, IL. Archived from the original on 21 July 2012.
32. ^
    doi:10.1271/bbb1961.53.537
    .
33. ^
    ISBN 9780841234215
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34. ^ "Condiments – Wasabi: real vs. fake". Archived from the original on 11 July 2011. Retrieved 9 August 2016.
35. ISSN 1742-9145
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36. S2CID 220407248
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37. PMID 11479032
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38. ISBN 978-1-85573-530-9
    . Retrieved 9 August 2016.
39. ^ Levenstein, Steve. "Wasabi Silent Fire Alarm Alerts the Deaf with the Power of Scent". InvestorSpot. Archived from the original on 10 March 2016. Retrieved 9 August 2016.
40. ^ "Winners of the Ig® Nobel Prize: 2011". Improbable Research. August 2006. Retrieved 22 March 2019.
41. ^ "Basic Report: 11990, Wasabi, root, raw". National Nutrient Database for Standard Reference Legacy Release. United States Department of Agriculture, Agricultural Research Service. April 2018. Archived from the original on 13 July 2019. Retrieved 11 August 2018.
42. ^ "Traditional Wasabi Cultivation in Shizuoka, Japan". Food and Agriculture Organization. Retrieved 13 June 2022.
43. ^ 静岡県 わさび栽培地域 [Shizuoka Prefecture – Wasabi Cultivation Area] (in Japanese). Ministry of Agriculture, Forestry and Fisheries. Retrieved 13 June 2022.
44. ^ "特用林産物生産統計調査-平成28年特用林産基礎資料 – 2016年 – 3.平成28年主要品目別生産動向 – (16)わさび(生産量）" [Wasabi production]. e-Stat (Statistics of Japan). 13 September 2017. Excel file u008-28-032.xls
45. ^ "(title in Japanese)" [Wasabi (Production)] (xls) (in Japanese). Portal Site of Official Statistics of Japan. Retrieved 10 August 2016.
46. ^ Gedye, Lynsey; Mellaerts, Michel Van (10 August 2014). "A Wasabi Growers Story – updated". World of Wasabi. Archived from the original on 29 July 2018. Retrieved 30 June 2017.
47. ^ Kim Gittleson (18 September 2014). "Wasabi: Why invest in 'the hardest plant to grow'?". BBC News. Retrieved 9 August 2016.
48. ^ "Can I Grow Wasabi in Western North Carolina?". NC State Extension. 15 March 2010.
49. ^ "Sustainably". Nordic Wasabi. Jurt Hydroponics. Retrieved 22 March 2019.
50. ^ Leendertz, Lia (21 May 2015). "The UK farm secretly growing wasabi, the world's most costly veg". The Daily Telegraph. London.
51. ^ Spijkerman, Catrien (6 July 2019). "Sander stopte als IT-consultant om wasabi te gaan verbouwen in Eigen kas". trouw.nl. Trouw.
52. PMID 31591417
    .
53. ISBN 978-1-58008-519-9
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Further reading

• Il Shik Shin; Hideki Masuda; Kinae Naohide (August 2004). "Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori".
  PMID 15246236
  .
• Miles, Carol; Chadwick, Catherine (1 May 2008). Growing Wasabi in the Pacific Northwest. Washington State University Extension. PNW605.^{[permanent dead link]}
• A. Depree, J.; M. Howard, T.; P. Savage, G. (June 1998). "Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)". Food Research International. 31 (5): 329–337.
  doi:10.1016/S0963-9969(98)00105-7
  .

External links

Wikispecies has information related to Wasabia japonica.

Wikimedia Commons has media related to Eutrema japonicum.

Wikibooks Cookbook has a recipe/module on

• Wasabi

• Douglas, James A. (1993). "New Crop Development in New Zealand". In Janick, Jules; Simon, James E. (eds.). New crops. Second National Symposium, New Crops: Exploration, Research, and Commercialization. Purdue University, Center for New Crops & Plant Products. Wasabi.
  OCLC 468737540
  .
• "Wasabi (Wasabia japonica (Miq.) Matsum.)". Gernot Katzer's Spice Pages. 11 February 2007.
• "Wasabi: Japanese flavor—Part 1: Seeking 'Japan's No.1'". The Asahi Shimbun. 29 December 2016.
• "Wasabi: Japanese flavor—Part 2: Exceed Real Ones". The Asahi Shimbun. 9 August 2017.
• "How to grow wasabi: step-by-step guide". Gardeningnorm. 1 August 2022.