Is Real Wasabi Actually Spicy? Unveiling the True Nature of This Japanese Condiment
The answer is yes, real wasabi is spicy, but its spiciness is profoundly different from that of chili peppers, characterized by a fleeting, sinus-clearing heat rather than a lingering burning sensation. The unique chemical compounds and their rapid breakdown contribute to this distinctive experience.
The Allure of Wasabi: Beyond Sushi
Wasabi, often translated as “mountain hollyhock,” has a rich history and is far more than just a sushi accompaniment. It belongs to the Brassicaceae family, which also includes mustard, horseradish, and cabbage. In Japan, where it originates, wasabi is prized for its unique flavor profile, which extends beyond its characteristic spiciness. It offers a complex blend of earthy, slightly sweet, and grassy notes, contributing to the overall balance of many dishes. Furthermore, genuine wasabi offers several health benefits, making it a desirable ingredient for conscious consumers.
Unmasking the Imposter: What Most People Eat Isn’t Real
Sadly, the majority of “wasabi” served outside of Japan, and even in some Japanese restaurants abroad, isn’t real wasabi. Instead, it’s a mixture of horseradish, mustard, green food coloring, and sometimes fillers. This imitation wasabi lacks the nuanced flavor and health benefits of the authentic product. Real wasabi is expensive and perishable, making it a less practical choice for mass production and widespread distribution. The cost difference between real and imitation wasabi is substantial, which often dictates the choices restaurants make.
The Chemistry of Wasabi’s Spicy Kick
The unique spiciness of wasabi comes from allyl isothiocyanate (AITC), a volatile compound produced when wasabi is grated or ground. This process ruptures plant cells, allowing the enzyme myrosinase to act on glucosinolates (sinigrin), naturally present within the wasabi rhizome. The resulting AITC stimulates the trigeminal nerve in the nasal passages, creating that characteristic heat sensation that is more akin to a sinus clearing than a mouth burn. Crucially, AITC is unstable and dissipates relatively quickly, leading to wasabi’s fleeting spiciness.
Growing and Harvesting Real Wasabi: A Delicate Art
Cultivating real wasabi is a challenging endeavor, demanding specific environmental conditions. It thrives in cool, shaded stream beds with constant flowing water. These conditions are difficult to replicate outside of its native Japanese environment, contributing to its high cost. The time it takes for wasabi to mature adds to the expense. It can take two to three years for a wasabi plant to reach a size suitable for harvesting. Because of these challenges, only a small fraction of wasabi consumed globally is genuinely real.
Differentiating Real from Fake: What to Look For
Telling the difference between real and fake wasabi can be tricky, but there are clues:
- Color: Real wasabi tends to have a pale green color, while fake wasabi is often a vibrant, artificial green.
- Texture: Real wasabi paste is generally coarser and has a more granular texture. Imitation wasabi is often smoother and more homogenous.
- Flavor: The key differentiator is the flavor profile. Real wasabi has a complex, nuanced taste, whereas imitation wasabi tends to be overwhelmingly horseradish-like with a sharp, one-dimensional flavor.
- Price: If the price is extremely low, it’s almost certainly not real wasabi.
Using Real Wasabi: Maximizing Flavor and Freshness
To truly experience the unique flavor of real wasabi, it’s crucial to use it correctly. Since AITC dissipates quickly, freshly grating the rhizome right before serving is essential.
- Grating: Use a fine-toothed grater, preferably one made of sharkskin (oroshigane), traditionally used in Japan, to release the maximum flavor.
- Preparation: Only grate the amount of wasabi you plan to use immediately.
- Serving: Serve the wasabi alongside sushi or other dishes, allowing diners to add it to their taste.
- Storage: If you have leftover rhizome, wrap it tightly in a damp paper towel and store it in the refrigerator to slow down its deterioration.
Health Benefits: More Than Just Spice
Beyond its distinctive flavor, real wasabi possesses several health benefits attributed to its high concentration of isothiocyanates.
- Antibacterial Properties: Wasabi has demonstrated antibacterial properties, potentially inhibiting the growth of certain bacteria.
- Anti-Inflammatory Effects: Isothiocyanates found in wasabi may possess anti-inflammatory properties, potentially reducing the risk of chronic diseases.
- Cancer Prevention: Studies suggest that isothiocyanates may have anti-cancer properties, potentially inhibiting the growth of cancer cells.
- Cardiovascular Health: Some research indicates that wasabi consumption could contribute to cardiovascular health by improving blood flow and reducing blood clot formation.
The Future of Wasabi: Sustainability and Innovation
Given the limited availability and high cost of real wasabi, efforts are underway to improve cultivation techniques and make it more accessible. Sustainable farming practices and innovative growing methods are being explored to increase production and ensure the long-term availability of this prized ingredient. Further research into the health benefits and flavor compounds of wasabi could also lead to new applications in the food and pharmaceutical industries.
Frequently Asked Questions About Real Wasabi
Is wasabi the same as horseradish?
No, while both belong to the Brassicaceae family and share some similarities in flavor, they are distinct plants with different chemical compositions and flavor profiles. Horseradish is more pungent and earthy, while wasabi has a more nuanced, complex flavor.
Why is real wasabi so expensive?
The high cost of real wasabi is due to several factors, including the difficult growing conditions, the long maturation period (2-3 years), and the limited availability of suitable growing locations.
Can I grow my own wasabi?
Yes, but growing wasabi successfully requires a significant commitment and the ability to replicate its specific environmental needs. It requires a cool, shaded, humid environment and a constant source of fresh, flowing water.
How long does fresh wasabi last?
Freshly grated wasabi only lasts for a very short period – typically 15-20 minutes – before its flavor and spiciness diminish significantly.
What is the best way to store wasabi rhizomes?
Store wasabi rhizomes wrapped tightly in a damp paper towel inside a sealed plastic bag in the refrigerator. This will help to maintain its moisture and slow down its degradation.
Can I freeze wasabi?
Freezing wasabi is not recommended as it can damage the plant’s cellular structure and alter its flavor and texture.
What is the proper way to grate wasabi?
Use a fine-toothed grater, traditionally a sharkskin grater (oroshigane), to grate the wasabi in a circular motion. This helps to release the maximum amount of flavor.
Does wasabi cause heartburn?
While wasabi’s spiciness is fleeting, it can still cause heartburn in some individuals, especially those who are prone to acid reflux.
Is wasabi good for allergies?
Some research suggests that compounds in wasabi may have anti-inflammatory properties that could potentially help to alleviate allergy symptoms, but more research is needed.
Is wasabi gluten-free?
Real wasabi is naturally gluten-free. However, imitation wasabi may contain gluten as an ingredient in thickeners or fillers. Always check the label to ensure it’s gluten-free.
What are some alternative uses for wasabi?
Beyond sushi, wasabi can be used to add a unique flavor to a variety of dishes, including salad dressings, marinades, sauces, and even desserts.
Where can I buy real wasabi?
Real wasabi can be found at specialty food stores, some Japanese markets, and online retailers specializing in authentic Japanese ingredients. Be prepared to pay a premium price.