Let me share my personal experiences and provide a detailed answer to the question: What is wasabi actually made of?
So, I had the opportunity to visit Japan a few years ago and one of the highlights of my trip was trying authentic wasabi. I always thought that wasabi was just a green paste that came in a tube or in little packets at sushi restaurants. But I soon realized that there was much more to this spicy condiment than meets the eye.
Wasabi is actually made from the rhizome root of a plant called Wasabia japonica. This plant is native to Japan and is known for its pungent and spicy flavor. The rhizome root is the part of the plant that grows underground and is harvested to make wasabi.
To make wasabi paste, the rhizome root is washed and then grated using a traditional grater called an oroshigane. This grating process is crucial to releasing the distinct flavors of wasabi. The resulting paste is usually a vibrant green color and has a strong, spicy kick.
Now, here’s where it gets interesting. Most of the wasabi paste that you find outside of Japan is not actually made from real wasabi. Due to the scarcity and high cost of authentic wasabi, many commercial products use a combination of horseradish, mustard, and green food coloring to mimic the flavor and appearance of real wasabi.
In fact, the majority of wasabi served in sushi restaurants around the world is this imitation wasabi. It still provides a similar spicy taste, but it lacks the nuanced flavors and complexity of real wasabi. So, if you’re looking for a truly authentic experience, it’s worth seeking out restaurants or specialty stores that offer real wasabi.
In addition to the paste form, you can also find wasabi in other forms such as powder or dried flakes. These can be mixed with water to form a paste or used as a seasoning in various dishes. The powder form is often used in Japanese cuisine for dishes like soba noodles or tempura.
I remember trying fresh wasabi during my trip to Japan and it was a completely different experience compared to the imitation versions I had tried before. The flavor was intense, yet delicate, with a subtle sweetness and a lingering heat. It added a whole new dimension to the dishes I tried it with.
So, in conclusion, wasabi is actually made from the grated rhizome root of the Wasabia japonica plant. While imitation versions are commonly found outside of Japan, nothing can quite compare to the authentic taste and experience of real wasabi. If you ever have the chance to try it, I highly recommend giving it a go.