Real Japanese wasabi
Japanese wasabi, a green stem with an extraordinary taste. Of course nothing beats the original Japanese, which is very exclusive in Europe. But how does wasabi grow, why is it so exclusive and how do you make the most of its flavor? Welcome to the world of Japanese wasabi!
Wasabia japonica
Nothing compares to Japanese food. They’re known for their incredible cuisine and high quality products. One of the most famous products is the Japanese wasabi. This green flavor bomb is indispensable with sushi and many other Japanese dishes. But did you know that many of these green stuff isn’t real wasabi? This ‘fake’ wasabi is made from horseradish, mustard and food coloring. The taste is sharp and has a strong afterburn. Real wasabi is made from the Wasabia japonica, a rare plant. These original plants are almost only found in Japan itself, where is grows best in the ideal conditions.
Ultimate growing conditions
In the mountains terrain of Japan, the wasabi grows in the river valleys. The roots of the wasabia japonica reach into the nutrient-rich soil and make full use of the mineral water. These conditions create a strong stem and good growth, and most of all create the ultimate flavor and spiciness of the wasabi. The plant is used to mild temperatures and needs enough shade in the summer. Only if all these conditions are right, the plant will flourish and grow into tasty wasabi. Wasabia japonica is also not a simple plant to grow; it won’t mature over the course of one summer. It takes bout 18 months of careful cultivation to reach full maturity.
The unmistakable taste of real wasabi
Real wasabi is kind of sweet and has a pleasant, unique spicy taste. You also clearly taste the creamy structure and its natural green color. The taste of wasabi dissipates quickly. It is therefore important to grate wasabi at the last moment. Grating wasabi asks for a special technique. This way the most juices gets released and you get te best taste. It’s unique taste comes from the grater that destroys the cell wall. The cell wall contains a substance that normally doesn’t come in contact with the substance in the cell itsels. When the wasabi is grated, these two substances come in contact with each other and give it its spicy taste. Wasabi can best be grated on a sharkskin grater. Grate the wasabi gently over the skin in a circular motion. Let it rest for about 5 minutes for the optimal taste. Use the wasabi within 20 minutes to experience the real wasabi taste.
