Wasabi is a typical condiment of japanese cuisine, extracted from the plant wasabia japonica, a kind of radish.
It is common, especially in the West, the association of wasabi with the horseradish, both seasonings very similar, but with different production processes.
Wasabi is known to have the appearance of a creamy green paste, with a strong aroma and flavor. It is used in oriental cuisine in the preparation of sushi, sashimi, niguiris and other foods based on raw fish.
Learn more about the meaning of Sushi and Sashimi.
In most restaurants specializing in Japanese food, wasabi is of industrial origin (either powder or paste).
In Brazil, for example, in many places it is more feasible to use green root, in addition to the original wasabi.
The explanation for this choice lies in the difficulty and high price of true wasabi.
As it is a rare plant with little durability (approximately a limit of two days for the consumption), it is economically quite difficult to obtain natural wasabi in western restaurants.
See too: types of sushi
Origin of wasabi
From ancient records and dictionaries, it is believed that wasabi began to be used to enhance Japanese cuisine in the 16th century.
However, before being used in cooking, the Japanese were already exploring wasabi in medicine.
According to nutritionists, wasabi has anti-inflammatory, anti-bacterial characteristics and was used as an antidote for poisoning.
The decision to try wasabi in cooking came when the Japanese discovered that the plant could mask the strong odor of some fish, in addition to acting as a bactericide.