Wasabi

Eutrema japonicum

root

The green rhizome of a semi-aquatic Japanese crucifer, grated at the last moment into a pungent paste for sushi and sashimi; the real thing is rare and dear. It provides pungent glucosinolates.

Origin

Mountain streams of Japan

Season (United States)

imported · all year round

Preparation

The leaves and stems are eaten too, pickled or as tempura; the rhizome is grated from the top, the leaf end. The bite IS the molecule: long cooking erases it, raw and short cooking keep it.

Molecules

Pungent glucosinolates

Did you know?

Its Japanese name is written with the characters for “mountain hollyhock”; like horseradish, it stings the nose more than the tongue.