What is
Wasabi?

Wasabi is a pungent green condiment commonly used in Japanese cuisine, especially with sushi and sashimi. It has a sharp, hot flavor that stimulates the nasal passages rather than the mouth, providing a unique culinary experience.

Origins & History

Wasabi is native to Japan and has been used in Japanese cuisine for centuries. The plant, known as Wasabia japonica, grows in cool, mountainous river valleys. Authentic wasabi is relatively rare and expensive, often being substituted with horseradish and green food coloring.

Taste & Texture

Wasabi has a distinctively sharp and spicy flavor, often described as more sinus-clearing than mouth-burning, which sets it apart from other hot condiments.

Ingredients

Wasabi root

The main ingredient of authentic wasabi, it is a green root that is grated to produce a paste. It has a fresh, pungent taste that varies in heat depending on the preparation.

Horseradish (often used as a substitute)

A root vegetable with a spicy flavor that is closely related to wasabi; often used in commercial preparations due to its availability and lower cost.

Green food coloring (often added in substitutes)

A synthetic dye used to give the appearance of authenticity in wasabi substitutes, as true wasabi has a natural green hue.