Wasabi – Japanese horseradish

Spices from Japanese cuisine

Freshly grated root can be used the same way as regular horseradish. Wasabi is much hotter and more burning, similar in taste to horseradish but with a hint of bitterness. In Europe fresh wasabi is hard to find in stores, it is rather used in a form of wasabi powder, which, combined with water, gives thick paste. You can also find it in tubes as ready-to-use paste.

• In Japanese cuisine, wasabi mixed with soy sauce creates a perfect dip for sushi and sashimi
• Wasabi, combined with soy sauce, ginger, garlic and fresh coriander, can be a component of marinade for fish and steaks.
• In the version ‘for the brave’ we suggest using wasabi as delicious meat or cheese dip
• In a combination with mayonnaise, wasabi is indispensable with eggs and cold meats.

Antidote for poisoining

For thousands of years, wasabi has been regarded the antidote for food poisoning (which is useful in case of raw fish) and the scientists have proved it in their research. It has fungicidal properties, as well as antiseptic, and a little diuretic influence. It stimulates secretion of gastric juices and is recommended in heartburn. In external use it is recommended for compresses to relieve arthritis, neuralgia and myalgia. Wasabi is a source of polyphenols, rich in antioxidants, allowing to neutralise the influence of free radicals.

„Wasabi” means ‘mountain sunflower’. The name comes from the place it is picked up and from what the blossoming plant looks like. Because of civilization changes, this is becoming to be a more and more scarce view.