Wasabi 和佐比 Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chilli pepper, producing vapours that stimulate the nasal passages more than the tongue.
The plant grows naturally along stream beds in mountain river valleys in Japan.
Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
In some high-end restaurants, the paste is prepared when the customer orders, and is made using a grater to grate the stem; once the paste is prepared, it loses flavour in 15 minutes if left uncovered.
In sushi preparation, sushi chefs usually put the wasabi between the fish and the rice because covering wasabi until served preserves its flavor.
Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chilli peppers, and are washed away with more food or liquid.
The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed.
Inhaling or sniffing wasabi vapour has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf.
One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapor sprayed into his sleeping chamber.
The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.
My favourite Uk Wasabi source https://www.thewasabicompany.co.uk/
Great website and information. #Wasabi
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