Wasabi: A spicy condiment that packs a punch

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Wasabi, along with soy sauce, is known internationally as the go-to condiment for sushi and sashimi. Some people love it, some people hate it, some people have never actually had the “real” stuff, but it’s another of Japan’s great superfoods.

What Is Wasabi?

わさび or 山葵 (wasabi) is Japanese horseradish, and part of the mustard family. Native to Japan, it can also be found in the Korean Peninsula, Sakhalin and the eastern side of Russia. It grows naturally along stream beds, especially in mountain river valleys across Japan.

Wasabi has been eaten in Japan since the Nara/Heian eras. However, it was then consumed as part of a cold soup. In the Edo era, it was used as a garnish with sashimi, soba and pickled vegetables. It later became the standard garnish for sushi.

The rhizomes (rootstalks) or the main body of the wasabi are ground into a paste and used as a condiment. While similar to hot mustard and horseradish, it has a subtle, distinct flavor when grated that many find addictive. It’s traditionally grated using coarse sharkskin graters but metal or plastic graters are also used nowadays.

Real vs Fake Wasabi

While primarily found in the Izu Peninsula of Shizuoka Prefecture, wasabi plants are also farmed in Nagano, Iwate and Shimane Prefectures. It’s impossible to grow them in a commercial capacity, which means that the real stuff is expensive. A single rhizome to grate at home can run anywhere from ¥800 to ¥2,500.

The plants are also very fussy as they are:

Intolerant of direct sunlight
Require temperatures between eight and 20 degrees Celsius (46 to 68 degrees Fahrenheit)
Prefer high humidity during their summer growing seasons

Fresh paste loses its flavor quickly if left exposed to the air. It therefore must be grated and used as soon as possible. That’s why it’s grated fresh on the spot in high-end restaurants, and often sandwiched between the fish and rice in sushi restaurants.

So What’s The Fake Stuff Made Of?

It’s no secret that all wasabi isn’t created equal. As the condiment has gained popularity over time, commercial options have been developed to meet demand.

Wasabi sold in Japan comes in bottles and tubes, and is usually made from dried wasabi powder. Overseas, most pastes are made from other ingredients such as horseradish, mustard and may not even contain any wasabi whatsoever. Often, green food coloring or spinach powder is added to mimic the appearance of fresh wasabi.