Wasabi, a staple in sushi cuisine, is rarely genuine in many dining experiences. Often, what is served is a European horseradish-based imitation, even in high-end sushi establishments.
The iconic sushi experience is incomplete without wasabi. However, the chances are high that the green, spicy paste accompanying your sushi isn’t authentic wasabi, but rather a concoction of European horseradish. The video from Speaking of Chemistry delves into the distinction between true wasabi and its common substitute, exploring the chemistry that gives wasabi its characteristic heat.
The likelihood of having experienced authentic wasabi is low unless it has been freshly grated from a premium wasabi stem right before your eyes. This video uncovers the reality of the green paste often found beside your sushi and discusses the potential health benefits of real wasabi compounds.
Video Synopsis
Chances are, the spicy green paste you’ve encountered in sushi restaurants is not authentic wasabi.
When eating sushi, the spicy sensation that ascends through your nose, clearing your sinuses and sending a wave of heat to your head, is often attributed to wasabi. However, unless you are in Japan, have imported it, or found it from rare growers outside Japan, it’s likely not real wasabi.
Most commonly, the wasabi consumed is a blend of European horseradish, mustard, and green coloring to mimic the genuine wasabi’s appearance.
Even in Japan, authentic wasabi is a rarity in restaurants. Cultivating true Japanese wasabi is a challenge; it thrives in conditions similar to the rocky streams of Japan and is prone to diseases when grown in large quantities.
Wasabi cultivation is demanding yet lucrative. For instance, in Berlin, importing a 100-gram wasabi stem can cost around 45 Euros. It’s important to note that the part used for wasabi paste is the above-ground stem of the plant, not a root, and is technically a rhizome.
Comparing wasabi to its horseradish substitute, both owe their spiciness to compounds called isothiocyanates, with wasabi generally containing more. These compounds are released when wasabi cells are crushed, resulting in a spicy yet slightly sweet flavor.
The primary flavor difference between wasabi and horseradish stems from varying proportions of different isothiocyanates. Wasabi, for example, has a higher content of 6-Methylsulfinylhexyl isothiocyanate (6-MITC).
Beyond culinary use, wasabi’s compounds, particularly 6-MITC, are of interest in medical research for their potential benefits in treating disorders like asthma, cancer, and neurodegenerative diseases.
For those seeking the genuine wasabi experience, find a restaurant that grates wasabi only upon ordering, using a traditional oroshigane. Real wasabi’s flavor diminishes quickly, losing its intensity within about 15 minutes.
For spice enthusiasts, additional resources and a video on sriracha sauce by ACS Reactions are available in the description.
Table of Contents
Frequently Asked Questions (FAQs) about Authentic Wasabi
What is the difference between real and fake wasabi?
Real wasabi is a rare, Japanese plant that is difficult to cultivate and has a unique, spicy-yet-sweet flavor. Fake wasabi is usually made from a mix of European horseradish, mustard, and green dye, and lacks the complexity of real wasabi.
Why is real wasabi rarely used in sushi restaurants?
Real wasabi is challenging to grow, requiring conditions similar to rocky Japanese mountain streams, and is susceptible to diseases in mass cultivation. Its high cost and cultivation challenges make it less common in sushi restaurants.
How can you tell if you’re eating real wasabi?
Genuine wasabi has a more nuanced flavor profile with a spicy kick followed by a slight sweetness. It is often grated fresh at high-end sushi restaurants. Most wasabi served is a brighter green, more uniformly textured paste, indicating it’s likely an imitation.
What are the health benefits of authentic wasabi?
Authentic wasabi contains compounds like 6-Methylsulfinylhexyl isothiocyanate (6-MITC) which are being researched for potential benefits in treating various medical conditions, including asthma, cancer, and neurodegenerative diseases.
More about Authentic Wasabi
- Wasabi Cultivation and Properties
- Real vs. Fake Wasabi in Sushi
- Health Benefits of Wasabi Compounds
- Understanding Wasabi’s Spicy Chemistry
- The Economics of Wasabi Farming
- Sushi Cuisine and Wasabi Usage
- The Flavor Profile of Authentic Wasabi
- Isothiocyanates in Wasabi and Horseradish
- Medical Research on Wasabi’s Compounds
4 comments
As a chef, i find this fascinating, always knew wasabi was tricky to grow but this is next level. Love the science behind it too.
interesting stuff but can you really taste the difference between real and fake wasabi? i mean its all just hot right?
gotta say this makes me wanna try real wasabi even more, never knew it was so rare and special. where can i find some?
wow didnt know there was so much to wasabi, thought it was just a spicy thing for sushi. this is pretty cool info!