Wasabi

Description

Wasabi is a green, paste-like product made from the rhizome of the Japanese plant Wasabia japonica, with an intense, fresh aroma that combines a sharp, pungent "nasal" effect with a horseradish-mustard note and a slight sweetness; the authentic rhizome has a finely fibrous structure and light green flesh, and its sharp taste quickly dissipates after grating. In practice, cheaper mixtures of horseradish and colorants are often encountered, which differ in flavor profile. Nutritionally, wasabi provides few calories and carbohydrates, but it contains organosulfur compounds (isothiocyanates, e.g., 6-MITC) with antibacterial, anti-inflammatory, and antioxidant properties, which support digestion and immunity with moderate consumption. In the kitchen, it pairs perfectly with raw fish, sashimi, sushi, dips, marinades, and sauces, as well as serving as an accent for meat and vegetable dishes. Fresh rhizome should be stored in the refrigerator wrapped in a damp towel in an airtight container (for a few days to 2 weeks), while the paste is best kept in the fridge in small portions or frozen; it is best to grate just before serving.