Basic Knowledge of Wasabi
“Wasabi” and “Horseradish”
Although both referred to as 'Wasabi' in Japanese, 'Wasabi' and 'Horseradish' entail significant differences. The green variant is commonly known as 'Hon Wasabi,' while horseradish is termed 'Seiyo Wasabi.' While their names hint at distinct origins, what exactly sets them apart? Let's delve into the specifics.
Wasabi (Japanese horseradish)
Family name: Brassicaceae
Genus: Eutrema (also called Wasabia as a synonym)
Due to its need for a cool environment and ample water, suitable regions for cultivation are restricted. However, it can be discovered thriving naturally in remote mountainous areas with pristine streams. Additionally, a method known as 'land wasabi' cultivation, which doesn't rely on water streams, is practiced in various regions across Japan. Beyond Japan, cultivation initiatives are also ongoing in countries such as China, Taiwan, Indonesia, Australia, Canada, the United States, the United Kingdom, France, and others.
The grated rhizome is utilized as a spice, appreciated for its pungency and vibrant aroma, while the petiole (stem) section is favored by enthusiasts for dishes like "kizami wasabi" and "wasabi-zuke" (pickled wasabi).
◇ HORSERADISH
Family name: Brassicaceae
Genus: Armoracia
Various theories exist regarding its origins, with claims of its presence in southeastern Europe, Finland, and the northern reaches of the Caspian Sea in Russia. Widely embraced in culinary practices, it serves as a staple in Germany, northern Europe, Russia, and the United States, where it often accompanies meat and seafood dishes. While its young leaves occasionally find their way into salads, the roots are typically grated to form a base for sauces or chopped to enhance various dishes.
Interestingly, the culinary term "lefort" originates from the Old French words "Raiz" (root) and "Fort" (strong). Historically, it was more economical than mustard, hence earning the moniker "humble mustard.
Even though it became naturalized in Japan during the Meiji period (1868-1912), Wasabi remained relatively unknown to most people, except in certain areas of Hokkaido where it was consumed in limited quantities, usually grated. However, with the widespread availability of processed Wasabi, it gradually assumed a prominent role as a culinary ingredient. Today, both fresh and processed Wasabi varieties have become essential spices on our dining tables.