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ingredient secret
wasabi
by erin thursby
scopes1925@msn.com

      You probably know wasabi as the green play-doh-like substance which comes as a condiment for sushi. The effect of wasabi is dramatic—it clears the sinuses instantly. The spiciness in wasabi differs in character from the typical red pepper, because it relies on different chemicals for its effect. Isothiocyanate rather than capsian is responsible for its unique flavor profile. Like mustard and standard horseradish (which are in the same family) the “heat” comes from vapors that irritate the nose more than the taste buds.


      Most people haven’t actually tasted the real deal. What comes to your plate might be called wasabi, but most of it is imitation. It’s extremely, extremely rare to find real wasabi because it quickly loses its pungency when exposed to air for even a few minutes, so most tubed or powered wasabis are supplemented (or even completely replaced) by a combo of mustard, regular horseradish and green food coloring. Even in Japan, where sushi was born and wasabi grows, most people eat what we eat with our sushi.
     But foodies and those who want an “authentic” wasabi experience have become wise to this fakery, so there’s a real interest in getting hold of the genuine article. Sites such as realwasabi.com have cropped up, so that people may buy what amounts to a foodie status symbol. Real wasabi is best fresh, so anyone who buys it in another form might not be getting the flavor they’ve so dearly paid for. The imitations are designed to mimic fresh wasabi, so I can’t say that most of the 100% genuine wasabi powder products are worth buying.
     Post sushi-craze, wasabi flavor is showing up in everything, from teas and ice creams, to the mashed potatoes in our own Murray Hill Bistro 1171. Try it at home, just mix a little of the paste with some melted butter and pour over veggies like asparagus or lima beans.



Article Published in the April 2008 Issue of EU Jacksonville

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