Everything you need to know about wasabi...

The origin:

Botanical name: Wasabia japonica (Miquel) Matsumura

The botanical name indicates wasabi is an indigenous herb of Japan . Traditionally wasabi was mainly cultivated in cool plateau regions of Amagi district in the Izu Peninsula , Shizuoka Pref. and Hotaka, Nagano Pref. These days other overseas countries now grow wasabi from transplantations, but the true heart of wasabi lies in Japan .

The kanji characters of 'wasabi' relate to "mountain" and "hollyhock". The first is 'yama' or "mountain" and the second is 'aoi' or "hollyhock" (from lef to right). This name was traditionally given because the shape of the leaves look like those of hollyhock.

Wild wasabi is seemed to have been utilized as a medical herb, an antidote to food poisoning. It is a secret passed on through sushi chefs that wasabi also kills parasites that may reside in raw fish.  The term  ('wa-sa-bi') appeared in the oldest dictionaries in Japan , in Honzo-wamyo (918), also the oldest botanical dictionary compiled in the Heian era (794 - 1185), referencing 1,025 spices of Japanese botanical plants. The Wamyou-ruijyushyo (Wamyou-shyo) (931), the oldest Chinese (Han) - Japanese word dictionary consisting of 10 volumes all have reference to wasabi.

The birthplace of wasabi is said to be located at Mt. 'Wasabi-yama, the headstream of river Utougi-zawa at Utougi, Shizuoka City , Shizuoka Pref. The story tells us that in ca 1600 a villager found a wild wasabi by chance and brought it back to home. There he successfully planted his new found wasabi at a waterside which is said to have clear running water. Today a memorial stone monument was built adjacent to Utsurogi Shop in 1992 " to pay tribute to the great discovery of wasabi. On the monument is inscribed "The Origin of Wasabi Cultivation".

Real and fresh raw wasabi is often called " hon -wasabi" ( true wasabi) specifically to differentiate from the less superior imitation wasabi. Once grated, it presents an excellent mild flavour and taste not comparable to imitation wasabi or ones that are made from powdered wasabi ("kona wasabi"). Wasabi prepared just from only (100%) dried and powdered European horseradish ( "seiyo'o wasabi") are also far less superior and are flavoured with mustard and green colouring to take the form of real wasabi.

The production of such fakes is playing an important role today because true wasabi is so precious and difficult to obtain. Its demand far exceeds its supply. With sushi now being so popular around the globe many countries would never be able to taste wasabi if it wasn't for these products. Without such products, we also could not freely use wasabi for our day to day meals and at sushi bars. We should not disregard such artificially produced wasabi. We at sushi shrine look at it as a tribute and honour to a real wasabi.

How to prepare real wasabi 

Wasabi should always be grated on a traditional grater known as a "same-gawe" (sharks skin grater).

Wasabi (Real Japanese horseradish) is very difficult to grate and should not be simply grated by a normal metal grater, this will destroy the finished product. The difference is obvious at a glance because the materials and roughness of the surfaces, their basic purposes and underlying conceptions on grating are completely different.

Rather than being sharply grated on an everyday grater, wasabi should be fine kneaded on the surface of the coarse skin of the shark. Projecting fine thorns of spiny-finned fish skin has the importance.

The way and motion of grating is also different and very important.  For wasabi, simple reciprocating motion is not enough and additional swirling around action is desirable. This brings out the unique flavour of the wasabi and its smooth texture.

Before grating wasabi should be washed and peeled. Peel it carefully, you do not want to waste good wasabi. Peel of the leaves and stem one by one and never cut off the top, this is best part. The thick end of the wasabi is the most desirable, rather than the thinner tip. The thick end possesses a more spicy taste and a richer colour.

Once you have your fresh wasabi paste you can store it in a non metallic dish for a few minutes in the fridge to reduce the harshness and get a milder flavour. If the fresh wasabi still proves a bit too harsh for your taste, add a pinch of sugar on the shark skin when grating next time.
 

The leftover part of the wasabi can be kept in the refrigerator for up to one month. The best method is to wrap the wasabi with a wet paper towel and then wrap that up in film. The wet paper towel will need to be replaced daily.

If you are lucky enough to have a sushi restaurant near you that uses fresh wasabi, have a look how it is prepared. They will undoubtedly be using a "same-gawe" grater. Do we need to ask you twice to try some?!

What's that I hear you say? You have wasabi growing in your garden? ...We're not worthy, we're not worthy! Send me some please!!!