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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Wasabi
(Wasabia japonica)
(Syn Eutrema wasabi or Eutrema japonica)
Family: Cruciferae
Native to Japan, the thick pungent greenish root is used to prepare
a condiment similar in flavor and use to horseradish. Wasabi is a condiment
traditionally used to garnish raw fish (sushi and sashimi) and noodle
(soba) dishes in Japan. It is now also grown in Oregon and New Zealand
because of increased demand. The ground root-like rhizome pungently
flavors many foods in Japanese cuisine and its bright green color adds
color contrast, for which Japanese dishes are famous. More recently
Wasabi has found wider appeal in western cuisine due to its unique flavor,
and is now used as an ingredient in dressings, dips, sauces and marinades.
Wasabi is a versatile spice and one of the most popular new flavors.
It has a heat component that unlike chili peppers is not long lived
on the palate and subsides into an extremely pleasant, mild vegetable
taste less averse than other hot food. Leaves, flowers, stems and freshly
sliced roots are used to make a Japanese pickle known as wasabi-zuke.
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