Wasabi is known for its extremely strong flavor.
The wasabi plant grows in places that are wet and cool. It is indigenous to Japan and until recent times was only grown along shady riverbeds in that country. It is of the same family of plants as cabbages and is closely related to horseradish.
Nutrition
If you take the approximate serving size as one wasabi root of 169 g, it contains 180 calories, of which 10 are from fat. Total fat, saturated fat and cholesterol are zero. It will also contain about 30 mg of sodium, 40 g of total carbohydrates, 13 g of dietary fiber and 8 g protein. It will also contain the following recommended daily amounts: vitamin A, 2 percent; calcium, 20 percent; zinc, 20 percent; riboflavin, 10 percent; vitamin B6, 25 percent; magnesium, 30 percent; vitamin C, 120 percent; iron, 10 percent; thiamin, 15 percent; niacin, 6 percent; folate, 8 percent; phosphorus, 15 percent; and vitamin D, 60 percent.
Cultivation
Wasabi is difficult to cultivate on a large scale and there are relatively few regions in Japan where it can be harvested. Some wasabi is artificially cultivated and, in recent times, it has been grown in such a manner in countries other than Japan. Demand for this product is high and the cost of it makes it attractive to some growers. However, the conditions that wasabi naturally thrives -- certain river types -- makes it difficult to emulate the right conditions.
Substitute
Because a large amount of wasabi is not currently grown, it is very expensive. For this reason, many sushi restaurants, especially those outside of Japan, use a substitute. This consists of horseradish powder that comes in large bags with coloring added. It is prepared just by adding water until it has the consistency required by the chef is achieved.
Preparation and Ingredients
The root of the wasabi plant is ground fresh for maximum flavor. This is normally done in a sushi restaurant on a ceramic or metal plate. In earlier times, it might have been ground on a piece of shark's skin. Because it degrades quickly, freshness is of key importance. Traditionally, the chef will use his judgment and vary the amount of wasabi according to the meal. For example, if it is seafood, the chef will place the wasabi on the underside of the fish. Wasabi has a strong taste that is not dissimilar to mustard and it does not linger as long as, for example, chili peppers.
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