Noodles and Rice

Ingredient Spotlight: Wasabi

by Stef on April 25th, 2006

I recently received this link to an NPR broadcast that talks about the way wasabi triggers receptors that send signals to our brain. The article attempts to explain why people would “want” to experience pain, specifically that which comes from ingesting wasabi. Quite an interesting listen, especially since I’ve never equated eating wasabi with anything but pleasure.

This reminded me that I had planned to get myself some wasabi rhizomes last year. The sudden move precluded that, but now that we’re settled in our new home, I am itching to grow some in the backyard. A search for the vendor from whom I was planning to order turned up fruitless. I don’t know if they’ve gone out of business. I had to dig some more before I finally found a vendor, and I must admit I am selfish enough that I’m considering not posting their name or business here. Why? I have not had the privilege of tasting REAL wasabi, and I don’t want you guys to buy all the stuff before I’ve had the chance to order it and grow it myself. :D

What’s the big deal, you might say. Well, there has been a shortage of real wasabi for sometime now. There isn’t enough of the real thing to go around and satisfy the demand for it. The wasabi that we get when we eat at Japanese restaurants or prepare at home is not the real thing at all. Most wasabi preparations that are available to the general consumer — whether paste or powder — are actually made from a mixture of Western horseradish and mustard. Some include seaweed, some have MSG, maybe cornstarch, and as to be expected, some green food coloring.

Wasabia japonica belongs to the brassica family. It is a perennial herb, a.k.a. Japanese horseradish, and is not related to Western horseradish, though there are flavor similarities. Whatever it is that triggers pain, for one:). In Japan they grow wild or by mountain streams. Cultivation is difficult, which is why it’s particularly of interest to me — I like a good challenge. According to Alan Davidson’s The Oxford Companion to food, the name means “mountain hollyhock”. Wasabia japonica is available only from a few select vendors here in North America, and the price can be pretty steep.

Here’s more information from Gernot Katzer.

Would you like to grow some yourself? If you live in Canada, you can order from Pacific Coast Wasabi/Wasabia. Real Wasabi also sells it.
Pacific Farms in Oregon used to sell them, but they no longer do. They still have valuable information on their website though, about growing your own wasabi. New Zealand Wasabi Limited has growing and licensing information on their website.

My find of the day is a place called The Frogfarm. I just spoke to the owner and they just had a shipment come in. He suggests waiting about 3 weeks to place my order, so the plants get the chance to get themselves established. If you do place an order, leave me some, will you?

Related Stories

Wasabi chips
Ingredient Spotlight: Pandan
Ingredient Spotlight: Korean Soybean Paste (doenjang)
We have our first Wasabi Winner
Ingredient Spotlight: Bean Sprouts

POSTED IN: Growing Your Own, Ingredient Spotlight, Where To Buy Asian Food