Wasabi is native to Japan and is a semi aquatic perennial with long stemmed, heart shaped leaves. Its inflorescences of white cruciform leaves reach 40cm. There are a number of varieties, but all form thick, knobbly rhizomes.
Grow the plants in very clean cool, slightly acidic alkaline running water, with plenty of shade. The temperature should be between 10° Celsius and 13° Celsius. Propagate from offsets of the rhizome. Keep the plant well shaded, cool and watered.
Using at home
This plant in paste form is served with sushi, sashimi, soba noodles and other Japanese dishes. I must say that for quite some time I used a lot of wasabi with our meals. There was a time I just could not get enough of it. I even did taste tests to make sure I was using the best. And I made my own from scratch using powder. Now, I seldom add this condiment to the table. It was like a phase that I have grown out of. We still eat a lot of sashimi but mostly just as is. Or with a hint of soy. I do not like the fish taste being muddled.
information sourced from The Complete Book of Herbs.
52 thoughts on “Wasabi”
depending on what it looks like, maybe, but definitely NOT for eating by me
So, do you eat sushi?
Love sushi, but they have to hide any wasabi in so much mayo that no-one else can taste it. I always happily give my wasabi lump to anyone who wants it 😉
I will remember if we ever go for sushi together 😉
Interesting thanks Tandy.
hugs to you too!
Hai so desu… You know we call wasabi- Japanese Butter, just use a LOT less… or you will never have a problem breathing again… LOL
I love the stuff!
There’s nothing better for clearing out the sinus cavity! Love the stuff. 😀
you are so right!
From what I understand, growing wasabi is a long process and real wasabi here is quite expensive! 🙂
I was given so much wasabi last year that I am still using which is a bargain!
Don’t laugh, but you know I’ve never thought about where wasabi came from!
I can relate to that!
The same here!
It is something we don’t have to really think about!
Who would have thought that growing wasabi is so specific!
this is one thing I am not going to try and plant 🙂
I agree with Greg I really never knew either!
some things just don’t need our thoughts, do they?
How often we eat & enjoy something yet never think about “Where & How it got here” Thanks for educating us.
my pleasure Usha 🙂
How interesting Tandy, I have known wasabi as a root, but did not know that was semi aquatic…thanks for the post…love learning more about food, especially the ones that we eat often 🙂
Hope you are having a great week!
I have also only seen the ‘end product’ i.e. after picking! Enjoy the rest of your week as well 🙂
I’ve never even thought what it was before it became that green blob on my sushi plate. I’m afraid it’s not something I indulge in, although my daughter can eat it by the spoonful. 😉
your daughter and I are much alike 🙂
I am not sure about wasabi. I always fear I will be one of those people, you see on the commercials, that taste wasabi and then run out with their hands in the air searching for water lol.
We have similar adverts here as well Kay 🙂
I love wasabi and had no idea how it could be grown!! I normally buy the powder to make my own paste.
me too, as it means I can control how hot it is 🙂
Love wasabi, never thought about growing it myself. I always put too much in my soy sauce and then get that whole teary eyed, nose burning sensation, LOL!
that is my best feeling – better than anything to treat a blocked nose 🙂
Interesting. Did you know that some have taken to adding wasabi to sweet pastries? I believe Pierre Hermes uses it in a macaron and that some claim that the real stuff is almost flowery?! That alone makes me want to attempt to grow it! I suppose if I had a shaded stream it might grow.
I am not sure about growing it, but I might consider using it in a dessert!
I definitely have to try it….soon. I will post it if/when I do it too!
looking forward to that!
Thank you so much for this. I love wasabi and things flavored with it. I always tell my kids that it is Japanese horseradish but really didn’t know a thing about it. Thanks for this post.
I learned a lot from my own post as well Tammy 🙂
Horseradish last week, wasabi this? You know my style. Mmm, I think I eat sushi just for an excuse for copious amounts of wasabi. It burns so good…
I am with you on that!
Thanks for the info, Tandy!
I love Japanese food 🙂
I adore wasabi and that “hit” it gives you when you eat it! Bought some back with me from London 😉
I am sure you had a great shopping spree!