Five Fun Facts about Wasabi, Rarely People Know

VIVA – Wasabi often becomes a side dish for sushi. This green paste has a strange aroma and taste. Wasabi has a spicy taste but is different from chili.

Wasabi has been around for hundreds of years and is becoming globally popular. Besides sushi, wasabi is often a complement to other foods such as mashed potatoes, soba, and ochazuke.

Wasabi comes from a plant native to Japan and belongs to the cabbage. In the wild, wasabi only grows wild in cool climates, on river banks, or in the middle of clean, slowly flowing water.

Here are some facts about Wasabi, rarely people know:

Wasabi is trusted as a sushi companion because of its anti-bacterial qualities. The wasabi plant contains a chemical called allyl isothiocyanate which is used as an insecticide.

Many fish carry parasites. However, wasabi is eaten with sushi or sashimi to kill bacteria on the fish. That way, the possibility of food poisoning after eating raw fish is reduced.

2. Grated Wasabi with a Special Grate

To make wasabi paste that is commonly consumed, it is recommended to use a special grater. It is because a regular grater can damage the wasabi plant.

Grated wasabi in Japanese is called oroshigane. The results of this grater produce a smooth paste of wasabi. It is not recommended to use a cheese grater because it will result in larger and less fine pieces.

3. Wasabi is an Expensive Plant

Not many like the taste of Wasabi. However, Wasabi is one of the most expensive vegetables in the world.

For a price of more than 1 kilogram of wasabi, it sells for around USD 250 or around IDR 3.7 million. The factor that makes wasabi sold at such a high price is that it is difficult to grow.

Since wasabi is one of the most expensive plants in the world, there are many fake products out there. Many wasabis sold in supermarkets contain other ingredients that are similar in appearance and taste to wasabi.

Plants such as horseradish or mustard are often used as inexpensive substitutes for spicy flavors. It is estimated that the majority of packaged wasabi contains green food coloring to create the same color as the plant.

Archaeological evidence indicates that the Ancient Japanese had been eating wasabi since 14,000 BC. Research shows that wasabi was first cultivated in the early years of the Edo Period in Japan.

The Tokugawa clan were the first to cultivate wasabi and their family crest consists of the 3 leaves of the wasabi plant. It is thought that wasabi was first eaten with sushi in the early 1800s during the Bunsei era of the Edo Period.